Pomfret Jhal is a Bengali hot mustard fish curry that celebrates clean, punchy flavors. Fresh pomfret pieces are lightly pan‑seared, then gently simmered in a zesty gravy of ground mustard, green chilies, tomatoes, and turmeric, all brought alive with the signature aroma of mustard oil. The sauce is light yet fiery, with a balanced tang from tomatoes and a clean finish of coriander and a drizzle of raw mustard oil. Best enjoyed hot with steamed rice.
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Taste profile: spicy and sharp from mustard‑chilli, lightly tangy from tomatoes, with pungent mustard‑oil aroma.
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Texture: fish tender and flaky; gravy thin to medium and clingy.
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Ideal for: homestyle Bengali lunches/dinners when bold flavors are desired.
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Serving suggestion: serve with steamed rice; garnish with fresh coriander and slit green chilies.
What You Get
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2 pieces of pomfret in a spicy mustard‑based gravy.
Key Highlights
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Authentic Bengali “jhal” style with mustard paste.
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Light gravy—no heavy cream; clean seafood focus.
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Spice heat customizable.
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Made fresh to order; packed hot.
Ingredients
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Fish: pomfret pieces.
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Base: onion (optional, minimal), tomato, ginger, green chilies.
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Spices: mustard paste (yellow/black), turmeric, red/Kashmiri chili (optional), salt.
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Tempering: mustard oil, nigella seeds (kalonji) or cumin seeds, bay leaf.
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Finish: fresh coriander; optional drizzle of raw mustard oil.
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