Pomfret Mustard
Pomfret mustard involves cooking marinated Pomfret fish in a gravy that contains yellow mustard seeds, black mustard seeds, poppy seeds, green chilies, salt, curd, and water. The fishpieces get marinated through the application of mustard oil and salt and turmeric powder and Kashmiri red chili powder. The gravy is cooked in mustard oil along with nigella seeds, green chilies, and turmeric powder, finished with a little bit of sugar and a few chopped coriander leaves for additional taste and flavor.
Ingredients
To marinate the fish pieces:
- 5 pieces Pomfret fish medium size
- 1 tsp mustard oil
- 1 tsp salt
- ½ tsp turmeric powder
- ½ tsp Kashmiri red chili powder
To make the mustard paste:
- 2 tbsp yellow mustard seeds
- 1 tbsp black mustard seeds
- 1 tbsp poppy seeds
- 3 pieces green chilies
- ½ tsp salt
- ½ cup curd
- ½ cup water
To make the gravy:
- 4 tbsp mustard oil
- 1 tsp nigella seeds kalonji or kala jeera
- 5 pieces green chilies whole
- ½ cup water
- ½ tsp turmeric powder
- 1 tsp sugar
- 1 tbsp coriander leaves finely chopped
Instructions
- Wash and cut 5 pieces of Pomfret fish (medium size).
- Marinate with 1 tsp of mustard oil, 1 tsp of salt, ½ tsp of turmeric powder, and ½ tsp of Kashmiri red chili powder.
- Grind 2 tbsp of yellow mustard seeds, 1 tbsp of black mustard seeds, and 1 tbsp of poppy seeds. Blend 3 pieces of green chilies, ½ tsp of salt, ½ cup of curd and ½ cup of water with it.
- Fry the fish. Flip and remove when done.
- Remove some oil.
- Add 1 tsp of nigella seeds (kalonji or kala jeera) and 2 pieces of whole green chilies. Add the mustard paste and ½ cup of water followed by ½ tsp of turmeric powder and 1 tsp of sugar.
- When the gravy starts boiling, add the fried fish pieces and 3 pieces of whole green chilies.
- Cook for 2 minutes on a low flame. Add 1 tbsp of finely chopped coriander leaves. Check the consistency and doneness. Transfer it to a plate.
- Your rich and tasty homemade pomfret mustard is ready.
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Notes
I use poppy seeds along with mustard seeds to balance the pungent taste. It also makes the gravy look richer and thicker.
Do not add salt to the gravy while cooking, as salt is already added while marinating and in the mustard paste.
Do not flip the fish pieces after adding them to the gravy since pomfret fish are very delicate and might break.
Always add whole green chilies in the end. This adds to the flavor of the dish.
I cook this dish in mustard oil always. This renders the authentic, pungent taste.
Nutrition Info (Estimation Only)
Nutrition Facts
Pomfret Mustard
Amount per Serving
Calories
315
Calories from Fat 162
% Daily Value*
Fat
18
g
28
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Cholesterol
5
mg
2
%
Sodium
128
mg
6
%
Potassium
143
mg
4
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
31
g
62
%
Vitamin A
98
IU
2
%
Vitamin C
1
mg
1
%
Calcium
402
mg
40
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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