Pomfret Shorshe (Pomfret fish cooked with mustard paste)

Pomfret shorshe is an authentic Bengali recipe which is made with pomfret fish along with mustard paste. This is one of the easiest fish recipes with minimal ingredients. Mustard oil and mustard paste along with poppy seed paste are the main ingredients that makes this Pomfret Shorshe tastes heavenly when served with steaming hot rice.  

Ingredients:

• Pomfret fish  - 6-7 pieces (medium size)
• Onions - 1 (finely chopped)
• Poppy seeds or posto - 2 tsp
• Mustard seeds - 2 tsp
• Mustard oil - 2 tsp 
• Green chillies - 4-5
• Turmeric powder - 1/2 tsp 
• Red chilli powder - 1/2 tsp
• Salt to taste
• Dry red chilli - 2 

Process:

1. Soak mustard and poppy seeds in water for about 20-30 minutes. Remove from water, add two green chillies and blend to a paste, keep aside.

2. Wash and clean the fish pieces, and marinate with turmeric, salt and red chilli powder and keep aside for 10 minutes. 

3. Add mustard oil in a frying pan and shallow fry both the sides of the fish pieces on low medium flame for a minute, remove from oil and keep aside. 

4. Heat mustard oil and add dry red chillies and onions and fry till the onions are soft and translucent. Add mustard poppy paste, powder spices and half cup of water. Give it a good mix and let it cook for 2 minutes on low flame. 

5. Finally add one tsp of mustard oil on top (totally optional). Serve hot with steamed rice.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

PRAWN CURRY WITH COCONUT - NARKEL CHINGRI

A delicacy in Bengali Cuisine. Narkel Chingri is a dish that one cannot afford to miss in the festive season. Irrespective of whether you are Bengali or not, this dish is a must try for everyone who identifies as a foodie. The sweetness of coconut blended with the zing of mustard and added to the ever favourite prawns, this dish is irresistible for everyone. If you are a seafood lover, you would not want to miss out on this recipe. Traditional to Bengali culture, you must prepare this dish if you identify as a food fanatic who likes to explore different customs and cultures through the lenses of food. A rich taste and an amalgamation of flavors, this dish will help you gain compliments from all your guests . Serve this enticing recipe with steaming hot rice.

Ingredients

1. Prawns - 200 gram (if small size) OR 6-8 pieces (if big size / Golda chingri)
2. Mustard oil - 5 tsp
3. Black mustard seeds - 1/2 tsp
4. Sugar - 1 tsp
5. Grated coconut -1 cup
6. Green chilli - 6-8
7. Yellow mustard seeds - 2 tsp
8. Turmeric powder - 1/2 tsp
9. Salt as per taste

Process

1. To prepare this delectable dish, firstly marinate the prawns with salt and turmeric and keep aside.

2. Meanwhile, soak the black and yellow mustard seeds in water for 15 minutes. After that remove them from water and grind with green chillies to make a smooth paste. Take a bowl and pour this paste. Add coconut paste, turmeric powder, mustard oil, salt and sugar and mix well.

3. Now add the marinated prawns to this mixture, mix well. Add green chillies, if required. Ensure that prawns are coated well with this mixture.

3. Heat oil in a pan and add the prawns and masala mixture. Cook for about 10 minutes over slow flame. Turn off the flame. Add little coconut and mustard oil once again and stir well. Garnish with some more grated coconut on the top and serve hot.

Fish Curry in Kerala Style

Kerala Fish Curry is a delectable option to prepare for regular meal, if you love coconut based curries. This fish curry recipe comes with special additions of tamarind extract and curry leaves, simmered with fish and coconut paste. You can pair with simple steamed rice for an easy lunch menu.

Note - Boneless fishes are best to make this recipe. I have used Catla (Labeo catla), which is also known as the major South Asian Carp. We bong loves Rui Catla equally. 

Ingredients

1. Fish (cut into cubes) - 250 gram
2. Onion - 1
3. Tomato - 1
4. Green chillies - 2-3 (as per your taste)
5. Oil - 5-6 tsp
6. Coconut paste - 1/2 cup
7. Red chilli paste / powder - 1/3 tsp
8. Coriander powder - 1 tsp
9. Turmeric powder - 1/2 tsp
10. Salt to taste
11. Dry red chilli - 2
12. Mustard seeds - 1/2 tsp
13. Curry leaves - 2-3
14. Tamarind extract - 2 tsp
15. Water - 1 cup

Process

1. In a pan, heat oil and saute the fish pieces adding pinch of salt and turmeric powder. You can add raw fish pieces to the curry also, I have fried them little bit.

2. Make a paste of onion, tomato and green chilies and keep aside.

3. Heat the pan, add coconut paste and cook until golden brown. Add dry spices and cook for 2-3 minutes, keep stirring. Remove from heat and keep aside.

4. Heat oil in the pan and add dry red chilli, curry leaves and mustard seeds and fry until the seeds start spluttering. Add the onion tomato paste and coconut paste and fry until brown, stirring continuously. Add the tamarind extract and a cup of water, stir well and bring to a boil.

5. Add fried fishes or raw fish pieces (whichever you are using) and salt as per your taste and simmer for about 10 minutes. 

6. Serve hot with steamed rice.