This is a Bengali delicacy and a good recipe for a pomfret fish lover. It is spicy and tangy. Definitely an easy recipe worth trying. Serve hot with rice.


Recipe Summary

25 mins
20 mins
45 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Rub pomfret with 1 teaspoon turmeric and a pinch of salt.

  • Mix remaining 1 teaspoon turmeric powder, red chile powder, and 2 teaspoons water in a small bowl to make a paste.

  • Combine 2 green chile peppers, tomato, mustard seeds, and salt in a food processor; grind into a paste. Thin paste with water if it appears too thick.

  • Heat oil in a large skillet over medium heat. Add fish; pan-fry until golden brown, 3 to 4 minutes per side. Transfer fish to a plate. Add remaining 2 green chile peppers and onion seeds; cook and stir until chile peppers darken, 1 to 2 minutes.

  • Pour turmeric paste into the skillet; cook and stir until mixture looks dry, about 1 minute. Pour in chile pepper paste; cook and stir until dry, about 1 minute. Pour in enough water to cover; bring to a simmer. Return fish to the skillet and continue simmering, covered, until fish flakes easily with a fork, about 6 minutes.

Editor's Note:

Use any variety of white fish in place of the pomfret, if desired.

Nutrition Facts

492 calories; protein 33.9g; carbohydrates 11.5g; fat 34.9g; cholesterol 108.7mg; sodium 198.6mg. Full Nutrition