Bengali Style Pomfret Shorshe Recipe – Pomfret in Mustard Gravy
Introduction:
Bengali cuisine is renowned for its rich and aromatic dishes that are deeply rooted in tradition. One such iconic dish is Pomfret Shorshe, a delectable preparation of pomfret fish cooked in a tangy and spicy mustard gravy. This dish is beloved for its bold, vibrant flavors, all thanks to the essential mustard ingredients that bring a unique zing to the fish. The simplicity of this recipe, along with the minimal ingredients, makes it a perfect addition to any lunch spread. The mustard oil and mustard seeds elevate the taste, creating a comforting yet flavorful experience when paired with hot, fluffy white rice. If you’re looking to explore authentic Bengali flavors, Pomfret Shorshe should definitely be on your list!
Cuisine:
- Bengali Cuisine
Course:
- Main Course (Lunch)
Diet:
- High Protein, Non-Vegetarian
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Pomfret fish | 2 pieces |
| Mustard oil (for frying) | 2 tablespoons |
| Mustard oil (for cooking) | 2 tablespoons |
| Garlic | 4 cloves, chopped |
| Green chillies | 3, slitted |
| Kalonji (Nigella seeds) | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1-1/2 tablespoons, ground into paste |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
Preparation Time:
- 15 minutes
Cooking Time:
- 30 minutes
Instructions:
-
Marinate the Fish:
Begin by marinating the pomfret fish with salt and turmeric powder. Leave it aside to marinate for about 1 hour. This helps the fish absorb the flavors and ensures a well-seasoned dish. -
-
Make Mustard Paste:
Take the mustard seeds (Rai/Kadugu) and grind them into a smooth paste using a grinder. Add a pinch of salt and turmeric powder while grinding to enhance the flavor. Once done, set the paste aside and let it rest for 15 minutes to bring out the full flavor. -
Fry the Fish:
In a kadai (or wok), heat 2 tablespoons of mustard oil for frying. Once the oil is hot, gently add the marinated pomfret fish and fry lightly on both sides until the fish is cooked through and golden brown. This should take about 5-7 minutes on each side. Once done, remove the fish and set it aside. -
Prepare the Mustard Gravy:
In the same kadai, add more mustard oil if necessary. Heat it up and then add kalonji (nigella seeds), chopped garlic, and slitted green chillies. Stir and cook for a minute or until the garlic releases its aroma. This adds a deep, fragrant base to the gravy. -
Cook the Mustard Paste:
Add the prepared mustard paste to the kadai and cook it for about 1-2 minutes, stirring constantly over medium flame. The mustard paste will thicken and blend with the oil, creating a luscious texture for the gravy. -
Add Water and Cook:
To the kadai, add water as per the required consistency for the gravy. You can adjust the quantity of water depending on how thick or thin you prefer the sauce. Cook the mixture for 2-3 minutes to combine the flavors. -
Add the Fish:
Gently add the fried pomfret fish back into the kadai. Coat the fish evenly with the mustard gravy and let it simmer for another 3-4 minutes. The fish will absorb the flavors of the mustard gravy, enhancing its taste. -
Final Touch:
Switch off the heat and drizzle a little more mustard oil over the dish to give it that signature sharpness. Cover the kadai and let the fish sit for about 10 minutes before serving. This resting time allows the flavors to deepen and infuse into the fish.
Serving Suggestions:
Pomfret Shorshe is best served with steaming white rice, which complements the mustard gravy perfectly. The rich, bold flavors of the mustard sauce, combined with the tender pomfret, create an unforgettable dining experience.
Tips and Variations:
- Mustard Oil: Using mustard oil is key to achieving the authentic Bengali taste. It brings a unique aroma and flavor that is integral to Bengali cooking.
- Fish Variations: While this recipe uses pomfret fish, you can easily substitute with other types of fish, such as hilsa, rohu, catla, or catfish, for a different taste. The mustard gravy works wonderfully with various river fishes.
- Gravy Consistency: Adjust the amount of water to your preferred gravy consistency. For a thicker gravy, use less water, and for a lighter, more runny sauce, add more.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~25g |
| Fat | ~18g |
| Carbohydrates | ~5g |
| Fiber | ~1g |
| Sodium | ~250mg |
This Pomfret Shorshe is a flavorful and high-protein dish, making it perfect for those who enjoy a hearty, fish-based meal. It’s also a wonderful option for anyone looking to explore Bengali cuisine and savor the depth of flavors achieved with mustard-based cooking.
Enjoy this Pomfret in Mustard Gravy and let it transport you to the heart of Bengali culinary tradition!
