Bengali Style Pomfret Shorshe – Pomfret in Mustard Gravy Recipe
Introduction:
Pomfret Shorshe, a quintessential Bengali dish, combines the rich, aromatic flavors of mustard with tender fish in a luxurious gravy. This dish is a celebration of mustard in its most vibrant form, with mustard oil and mustard paste playing a starring role in creating a sharp, slightly tangy, and deeply savory sauce that perfectly complements the delicate pomfret. Served with steaming white rice, Pomfret Shorshe offers an experience that’s at once comforting and exciting, with just the right balance of spice and richness. It’s a true Bengali feast that brings together the essence of traditional flavors with simple yet beautiful ingredients.
Whether you’re familiar with Bengali cuisine or a newcomer, this dish is sure to impress with its bold flavors and easy preparation. Let’s dive into how to prepare this beloved dish!
Ingredients:
Here’s what you’ll need to make this Bengali-style Pomfret Shorshe:
| Ingredient | Quantity |
|---|---|
| Pomfret fish | 2 whole fish (cleaned and gutted) |
| Mustard oil (for frying) | 2 tablespoons |
| Mustard oil (for cooking) | 2 tablespoons |
| Garlic (chopped) | 4 cloves |
| Green chilies (slitted) | 3 whole |
| Kalonji (Onion Nigella Seeds) | 1 teaspoon |
| Ground mustard seeds (paste) | 1-1/2 tablespoons |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Cuisine: Bengali
- Course: Lunch
- Diet: High Protein, Non-Vegetarian
Nutritional Information (per serving):
- Calories: Approx. 300 kcal
- Protein: 30g
- Fat: 20g
- Carbohydrates: 6g
- Fiber: 1g
- Cholesterol: 70mg
- Sodium: 300mg
Instructions:
1. Marinate the Fish:
- Begin by preparing the pomfret fish. Clean the fish thoroughly, removing any scales, and gut it if necessary.
- Marinate the pomfret with a pinch of turmeric powder and salt. Let the fish sit for about 1 hour. This step not only seasons the fish but also helps in reducing any fishy odor and prepares the fish to absorb the delicious flavors from the mustard gravy.
2. Prepare the Mustard Paste:
- While the fish is marinating, prepare the mustard paste. Take the mustard seeds and grind them into a smooth paste using a little water in a grinder.
- Add a pinch of salt and a small amount of turmeric powder to the paste, and let it sit for about 15 minutes. This resting time allows the flavors to meld together, making the mustard paste more robust.
3. Fry the Fish:
- Heat 2 tablespoons of mustard oil in a kadai (wok) over medium heat. Mustard oil is essential for this recipe, as it imparts a distinctive, bold flavor that complements the mustard gravy perfectly.
- Once the oil is hot, gently add the marinated pomfret to the pan and fry it lightly on both sides until the fish is cooked through and slightly crispy. This step adds texture to the fish and seals in the flavors.
- Once done, remove the fish from the pan and set it aside.
4. Cook the Mustard Gravy:
- In the same kadai, add more mustard oil if necessary. Heat the oil and then add the kalonji (onion nigella seeds), chopped garlic, and slitted green chilies.
- Stir the ingredients for a minute or two until the garlic releases its aroma and turns golden brown.
- Add the prepared mustard paste to the pan and cook it on medium flame, stirring constantly. Let the paste cook for about 1-2 minutes. This will enhance the flavors of the mustard paste and remove any rawness.
- Add water to the pan according to your desired gravy consistency. Stir well and let the mixture cook for 2-3 minutes.
5. Simmer the Fish in Mustard Gravy:
- Now, add the fried pomfret back into the pan with the mustard gravy. Let the fish simmer gently in the gravy for 3-4 minutes, allowing the fish to soak up the flavors of the mustard sauce. Be careful not to overcook the fish, as it can break apart easily.
- Taste the gravy and adjust the seasoning with salt, if necessary.
6. Finishing Touches:
- Once the fish is cooked and the flavors have blended beautifully, switch off the heat.
- Drizzle a little more mustard oil over the fish to add an extra layer of richness and flavor.
- Cover the pan and let it sit for 10 minutes. This resting time allows the fish to absorb the flavors fully.
7. Serve:
- Serve the Bengali-style Pomfret Shorshe hot, alongside a bowl of fluffy white rice. The mustard gravy, with its tangy and spicy notes, pairs perfectly with the delicate pomfret, making each bite a delightful experience.
Tips for the Perfect Pomfret Shorshe:
- Use Fresh Pomfret: The freshness of the pomfret is key to making this dish delicious. Fresh fish will absorb the mustard gravy beautifully and retain its tenderness.
- Mustard Oil: Don’t substitute mustard oil with other oils. It’s the heart of this recipe and provides the unique flavor profile that defines Bengali cuisine.
- Gravy Consistency: Adjust the amount of water you add to the mustard paste based on whether you want a thicker or more liquid gravy. The key is to balance the mustard’s pungency with the right amount of liquid.
- Resting Time: Don’t rush the resting time after adding mustard oil at the end. Letting the dish sit for 10 minutes helps the flavors meld and enhances the overall taste.
Conclusion:
Bengali-style Pomfret Shorshe is a dish that not only showcases the vibrancy of mustard but also celebrates the simplicity and elegance of Bengali home-cooking. With the rich mustard paste, the deep flavors of garlic, nigella seeds, and green chilies, and the perfectly cooked pomfret, this dish becomes a favorite at any Bengali meal. It’s an easy yet impressive recipe that’s sure to impress your family and friends. Enjoy it with hot white rice for a perfect lunch or dinner!
Let the unique flavors of Bengal come to your kitchen with this easy-to-follow Pomfret Shorshe recipe.
