Recipe of Ultimate Pomfret Fish Mustard Curry
Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Prepare Super Quick Homemade Pomfret Fish Mustard Curry. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pomfret Fish Mustard Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pomfret Fish Mustard Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pomfret Fish Mustard Curry is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pomfret Fish Mustard Curry estimated approx 40 minutes.
To get started with this recipe, we have to prepare a few components. You can have Pomfret Fish Mustard Curry using 8 ingredients and 6 steps. Here is how you can achieve that.
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Ingredients and spices that need to be Make ready to make Pomfret Fish Mustard Curry:
- 4 pieces Pomfret fish
- 1/2 tsp turmeric powder
- 1/4 cup yellow mustard
- 6 whole green chillies
- 1/2 tsp Bengali 5 spice or panchphoran
- As Per Taste Salt
- 1/2 tsp turmeric powder
- 4 tbsp Mustard oil for frying
Instructions to make to make Pomfret Fish Mustard Curry
- Smear the pomfret fish pieces with turmeric and salt and keep them aside.
- Put the mustard seeds and 2 green chilies in a grinder with little water and blend them into a smooth paste. Now strain the paste through a sieve and keep aside.
- Now heat mustard oil in a pan and fry the pomfret fishes. Once done, remove from oil and keep aside.
- Now in the same oil put 1/2 tsp panchforan and wait for it to splutter.
- Now add the prepared mustard paste and mix well. Add in whole green chilies and salt as per taste. Cover with a lid and cook till oil separates from the pan.
- Serve hot with steamed rice.
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