POMFRET SHORSHE GRAVY

Pomfret shorshe or Pomfret in mustard gravy is an authentic Bengali recipe which is made with pomfret fish. This is one of the easiest recipe with minimal ingredients. The usage of mustard oil and mustard paste is what makes this dish heavenly when had with steamed rice. This same method applies also to make Shorshe Ilish (Hilsha fish).

Ingredients:

1. Pomfret fish - 3 
2. Mustard oil - for frying and cooking
3. Green chillies - slitted
4. Kalonji (Nigella seeds) - 1 tsp
5. Mustard seeds - 2 tsp (ground into paste)
6. Turmeric powderr -1/2 tsp
7. Salt to taste

Process:

1. Firstly marinate the fish with salt and turmeric for an hour.
2. Grind and make a paste with mustard seeds adding a pinch of salt and turmeric.
3. In a frying pan, heat oil and fry the fishes lightly form both sides until cooked through. Keep them aside. 

NOTE : you can use directly in the gravy, without frying the fishes - up to your choice.

4. In the same frying pan, add more oil if required, add nigella seeds and green chillies, once the aroma comes add mustard paste and cook for a minutes with constant stirring on medium flame.
5. Add water as per gravy requirement, cook for 2-3 minutes. Add the fishes (even if you are using fish pieces without frying) and cook for 5 minutes on medium heat.
6. Turn off the heat, drizzle a little mustard oil and keep it covered for 10 minutes before serving with steamed rice.