Bengali Sorshe Pomfret
Sorshe pomfret cooks pomfret in a sharp ground mustard sauce, the Bengali treatment for any good fish.
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50 mintotal
35 min hands-on15 min hands-off
Prep 15 min · Cook 20 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- High
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes marination and resting time.
Method
In a precision blender, process the soaked yellow mustard seeds, a portion of the green chillies, and a strict pinch of salt into an immaculately smooth, fine paste. Strain this paste if you desire an ultra-refined, silken texture.
Pour the raw mustard oil into a wok and heat it until it smokes, which takes away its raw sharpness. Turn the heat down a little, then slide in the whole pomfret in its turmeric marinade.
Fry the delicate fish for a swift 1-2 minutes on each side just until it achieves a sealed, light golden exterior. Abstain from deep-frying or rendering it overly crispy to vehemently protect its tender, flaky flesh. Extract with care and set aside.
1–2 min
In the remaining hot mustard oil, temper the nigella seeds (kalonji) with the slit green chillies, letting them crackle and release their sharp, earthy aroma.
Thoroughly dissolve the remaining turmeric powder in water and pour the golden liquid into the wok. Escort this mixture to a gentle, welcoming boil.
Incorporate the refined mustard paste and correct the seasoning with salt. Stir with absolute precision and simmer the liquid for merely 2 minutes—prolonged boiling of this master paste will irreparably poison the dish with bitterness.
2 min
With a loving hand, slide the golden pomfrets back into the vibrant, yellow mustard emulsion. Simmer gently for a final 3-4 minutes to ensure the fish is cooked flawlessly through. Present this coastal masterpiece smoking hot.
3–4 min
How to tell it's done
Delicate, flaky whole fish blanketed by a sharp, pungent, brightly colored yellow mustard emulsion.
Getting it right
Tip
The critical technique of adding a pinch of raw salt while grinding the mustard seeds acts as a chemical safeguard, drastically preventing the paste from turning ruinously bitter.
What to serve it with
This robust, unapologetic curry demands to be eaten with nothing but a mountain of plain, steaming hot Basmati Rice.
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