Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pomfret macher jhol (pomfret fish curry - bengali style). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Pomfret Curry is a very popular Fish Recipe in Bengali Cuisine. So just watch this easy B. Here is another Authentic Bengali Macher Recipe Pomfret Fish Curry.
Pomfret Macher Jhol (Pomfret Fish Curry - Bengali Style) is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Pomfret Macher Jhol (Pomfret Fish Curry - Bengali Style) is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have pomfret macher jhol (pomfret fish curry - bengali style) using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pomfret Macher Jhol (Pomfret Fish Curry - Bengali Style):
- Make ready 1 Pomfret, cut into 3-4 pieces
- Prepare 2 pinches salt to marinate
- Make ready 2 pinches turmeric powder to marinate
- Get 3 tbsp. mustard oil
- Prepare few cauliflower florets
- Get 4-5 vadi (dried lentil dumplings)
- Get 1/2 tsp. nigella seeds (kalonji)
- Make ready 2 green chilies, slit
- Take 1 tsp. ginger paste
- Make ready 1 tsp. roasted cumin powder
- Take 1-2 tbsp. coriander leaves, chopped
- Take 1/2 tsp. turmeric powder
- Take 1 tsp. raw mustard oil
This is how I cooked them as traditional bengali fish curry. A flavorful macher jhol recipe where fish is cooked in a hot mustard laden thin broth. […] deep in the Indian state of West Bengal. For dinner one night, my grandmother had cooked us some macher jhol, a fish curry native to West Bengal stewed in mustard, garlic, coriander, and turmeric. Pomfret fish is really tasty seafish.
Instructions to make Pomfret Macher Jhol (Pomfret Fish Curry - Bengali Style):
- Marinate the fish pieces and the cauliflower florets with salt and turmeric powder for 5-10 minutes. Heat oil in a pan and fry the vadi till golden in colour. Drain and keep aside.
- In the same oil fry the fish pieces and the florets separately till light brown in colour. Keep them aside.
- Temper the same oil with nigella seeds and green chilies. Saute for a few seconds.
- Now add the ginger paste and all the dry spices mixed with a little water. Saute till dry.
- Add 1 1/2 cups water and bring it to a boil. Gently drop in the fried fish, fried cauliflower and fried vadi. Cover and simmer for 4-5 minutes or till the cauliflower turns soft.
- When done, add the coriander leaves and raw mustard oil and switch off the flame. Keep it covered for 5 minutes.
- Serve with plain steamed rice, few green chilies and lime wedges.
They are found in Indian, Atlantic, and Pacific Oceans. It's a very simple easy and tasty fish recipe. Rui Maacher Jhol - Known as one of the signature dishes from the ever-delicious Bengali cuisine, this spiced fish stew is truly a dish that has my heart. This Rui Maacher Jhol or Jhola like it is called in some parts, is best served with some hot steamed rice. I like eating it with some crispy parathas too.
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