Mustardy Pomfret/Shorshe Pomfret

This is another outstanding pomfret recipe with freshly ground mustard and cumin. As I explained in other pomfret recipe that it is cooked in a thick gravy rather than light thin gravy. It's less amount soft bony body with buttery flesh is easy to eat without fear. Any  bone in fish curry is always full flavored .

Ingredients~

(US customary units)

2 large pieces of pomfret, cleaned, gutted and cut into desired pieces 

1/3 tsp turmeric powder

1/2 tsp salt or to taste

1 tbsp black mustard plus 2 tbsp yellow mustard and 1/2 tsp cumin soaked and grind to a smooth paste

1/4 tsp garlic paste

1 small tomato, quartered or chopped

3-4 green chili, slightly slit

A few sprigs of cilantro

1/3 cup mustard oil preferably 

1 1/2 cups hot water

Method~

Smear the fish pieces with little turmeric powder and 1/4 tsp salt. Heat 1/2 oil in a pan on medium high heat. Lightly sear both sides of fish pieces and set aside. In the same pan add remaining oil and add mustard cumin paste. Reduce heat to low. Saute for 2 minutes then add remaining ingredients except cilantro. Bring it to the boil and place fish pieces and slit chilies in the gravy. Cover and cook over low heat until desired gravy consistency. Adjust seasonings. Remove from the heat and sprinkle cilantro. Serve over plain rice.

Happy Cooking!