By Moumita Paul
Wash & drain the fish, smear it with turmeric, salt and mustard oil. Heat a pan with mustard oil, fry the fish until golden from both sides.
In a blender, take soaked mustard & poppy seeds, tomato, green chillies, curd, little salt & water, grind to make a smooth masala paste.
Heat the same pan(used to fry the fish), fry the onion until golden, add fish curry masala, sauté well with fried onion.
Add red chilli powder, Kashmiri chilli powder & turmeric powder, sauté the masala until separates oil, add water. Stir it well.
Let the gravy boil, again make it dry to kill the raw smell of masala, add salt, again add water for making the masala gravy.
Once the gravy starts boiling, add the fried fish into the gravy with green chllies(slit). By covering the pan, let cook the fish in gravy.
After few mins, gently turn the fish to get the gravy infused into the fish from the other side. Cover the pan again to cook the fish in gravy.
After 2-3 mins, check the salt of the gravy, once oil floats over the gravy indicates fish curry is done. Sprinkle fresh chopped coriander leaves over the gravy.
Let the pomfret cook into the gravy for 1 min. Turn off the heat. Bengali pomfret fish curry is ready. Serve it with piping hot rice.