,
Fish is cooked on a regularly basis in all bengali households in India. It is
fast to cook, good for health, absolutely delicious, available in variety and
can be cooked in about 1000 different ways. And it needs very minimal
effort and very less ingredients. I am using Pomfret here with mustard
sauce. This dish is loved by one and all in bengali households and can be
done with almost all kinds of fish.
Ingredients:
2 Big white pomfret cleaned and make incisions on it.
Salt as per taste and some for marinate
1/2 tsp Sugar
1-2 tsp Turmeric powder
Chilly Powder as per taste
A pinch of Nigella seeds
2-3 Green Chillies slightly split in the middle
2 medium size tomatoes cut in 4 pieces each
Chopped Coriander leaves for garnishing
3-4 tsp of Dijon Mustard paste, smooth or grains
2-3 tbsp of Oil.
Water
Marinate the fish by applying salt and turmeric and rub them well.
Mix the mustard paste in water and add the chilly powder and turmeric to
it and make a watery solution. This will help in removing the bitterness
and will also develop the flavour. Keep it aside for about 10 minutes.
Fry the pomfret slightly till light brown in a frying pan for less than 2
minutes on each side.
In a frying pan, heat the oil and add the Nigella seeds in it. Add the whole
green chillies to it till it starts to fry. Put the fried fish in the pan and pour
into the mustard watery solution and bring it to simmer. Flip the fishes to
the other sides, Add the sugar and the tomatoes and add some water to it
depending on the consistency of the gravy. You can add less water if you
want the gravy to be very thick. Cover and let it cooked for about 10
minutes. Check and adjust the seasoning. Garnish with the coriander
leaves and serve with rice. Just perfect.
Happy Cooking!!!
Fish is cooked on a regularly basis in all bengali households in India. It is
fast to cook, good for health, absolutely delicious, available in variety and
can be cooked in about 1000 different ways. And it needs very minimal
effort and very less ingredients. I am using Pomfret here with mustard
sauce. This dish is loved by one and all in bengali households and can be
done with almost all kinds of fish.
Ingredients:
2 Big white pomfret cleaned and make incisions on it.
Salt as per taste and some for marinate
1/2 tsp Sugar
1-2 tsp Turmeric powder
Chilly Powder as per taste
A pinch of Nigella seeds
2-3 Green Chillies slightly split in the middle
2 medium size tomatoes cut in 4 pieces each
Chopped Coriander leaves for garnishing
3-4 tsp of Dijon Mustard paste, smooth or grains
2-3 tbsp of Oil.
Water
Marinate the fish by applying salt and turmeric and rub them well.
Mix the mustard paste in water and add the chilly powder and turmeric to
it and make a watery solution. This will help in removing the bitterness
and will also develop the flavour. Keep it aside for about 10 minutes.
Fry the pomfret slightly till light brown in a frying pan for less than 2
minutes on each side.
In a frying pan, heat the oil and add the Nigella seeds in it. Add the whole
green chillies to it till it starts to fry. Put the fried fish in the pan and pour
into the mustard watery solution and bring it to simmer. Flip the fishes to
the other sides, Add the sugar and the tomatoes and add some water to it
depending on the consistency of the gravy. You can add less water if you
want the gravy to be very thick. Cover and let it cooked for about 10
minutes. Check and adjust the seasoning. Garnish with the coriander
leaves and serve with rice. Just perfect.
Happy Cooking!!!
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