Wednesday, 9 September 2020

Pomfret Macher Tel Jhal

This is a quick and easy Bengali recipe to go with steamed rice. This dish is one of our family’s favourite dish, my mother use to make it. It’s supposed to be bit spicy and tangy.

1 big size Pomfret cut, sliced and cleaned 
1 medium size Tomato chopped 
2 to 3 Green Chillies slit
Few Coriander leaves chopped 
1/2 tsp Nigella seeds 
Salt to taste 
3/4 tsp Turmeric powder 
1/2 cup Mustard Oil to fry the fish
Few drops of Mustard Oil to drizzle  

Take the sliced pomfret pieces, apply 1/2 tsp turmeric and salt, heat the oil and fry the fish slices until brown in colour. Remove the fried fish pieces, keep it aside. Remove the excess oil and keep around 2 tbsp oil in the wok. Add the nigella seeds and green chillies. Sauté the nigella seeds for few seconds. Add the chopped tomato, salt and remaining turmeric powder. Stir and cook until the chopped tomato is mushy. Add a cup of water and let the gravy simmer. Add the fish pieces and continue to cook for 2 to 3 minutes more. Switch off the flame, sprinkle the chopped coriander leaves and drizzle little mustard oil over the gravy. Serve this dish with steamed rice. 


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