Tuesday, 18 October 2011

Pomfret Macher Jhal

Pomfret is a sea fish.This is a famous bengali recipe made out of this sea fish.Mach stands for fish in bengali and jhal stands for spicy/hot(though this dish is not that spicy).This is a very simple fish recipe which does not need much ingredients or time :-)You can make jhal with any other fresh water fish too,the procedure remains the same(only replace pomfret with the other fish)So if you need to make a number of dishes in a short time,you can rely on this one.It is a very common and favourite recipe in every bengali home :-)

Ingredients -
2 medium sized pomfrets
mustard(shorshe) powder
1 medium sized onion
4-5 green chillies
1 small tomato
turmeric(haldi) powder

Method -
Wash the fish well and marinate it with salt and haldi powder for atleast 2 hours.(This fish I bought was already cut and cleaned).
Soak about 3 tbspn of mustard powder in water(water should be enough to soak the powder).Add a pinch of salt to it and let it remain soaked for atleast 15min.
Heat some oil in a kadhai.
Fry the fish pieces lightly in oil for about 1-2 min and take them on a paper towel to soak the excess oil.
Now add the onions, green chillies(split) and salt.
Add the tomato finely chopped and let it cook.
Now add the mustard powder-water mix to the kadhai and let it cook for about 5 min.
Add the fish pieces and water(water just above the fish) and let it cook for 8-10 min as pomfret fish does not take much time to get cooked.
Serve this as a side dish with steamed rice.


  1. "Jhaal" is typical "ghoti" dish. We "bangal"s in bengal would do the dish in bit different way ,without any onions and tomato. Just the mustard and that too freshly ground and some green chillies. But nevertheless I love both macher jhal and sorse mach...

  2. yup..I have cooked Hilsha(ilish) without onions ..shall post it the next time I prepare it :-)