Pomfret Macher Jhal is a classic Bengali fish curry where golden pomfret is marinated with turmeric and salt, fried till crisp, then simmered in a pungent mustard-onion gravy. The sharp tang of mustard, the mild sweetness of onions, and the rich creaminess of pomfret meld into a curry that's simple but deeply gratifying, best relished with steamed rice. This recipe breaks down the method into clear steps for consistent results.
Sunrise tip: Pomfret is a delicate fish, which means it can break apart easily if moved around too much. So, it is best to avoid handling it too much unless necessary, such as when flipping it in the pan to fry or coating it with the gravy.
Time: 10 minutes
In a small bowl, mix the Sunrise Mustard Powder with 3 tbsp lukewarm water and a pinch of salt. Set aside for 10 minutes until it blooms into a thick paste.
Time: 5 minutes
Pat the pomfret pieces dry with a kitchen towel. Rub a mixture of 1 tsp salt and 1/2 tsp Sunrise Haldi Powder all over the fish pieces. Set aside.
Time: 5 minutes
Heat mustard oil in a large pan till it starts to smoke lightly. Gently slide in the marinated fish and fry for 2-3 minutes on each side until crisp and golden. Remove and set aside on a plate.
Time: 10 minutes
In the same pan with the remaining oil, add the sliced onions. Fry on medium-high heat for 4-5 minutes until crispy and lightly browned. Stir in 1 tsp Sunrise Mustard Powder, salt, and green chilli paste. Sauté for 1-2 minutes till aromatic.
Time: 5 minutes
Gently place the fried fish back in the pan. Pour the soaked mustard paste all over. Spoon the onion and spice mixture on top to coat the fish well. Add 1/4 cup lukewarm water and mix it in. Cover and simmer on medium heat for 4-5 minutes.
Open the lid and serve the freshly-prepared Pomfret Macher Jhal hot with steamed rice.
Side Dish: Begun bhaja (pan-fried eggplant slices), Aloo posto (poppy seed potato curry)
Accompaniment: Steamed rice, Porota