Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, steam pomfret fish with mustard seeds paste. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Teochew steamed pomfret is best enjoyed when eaten with plain, cooked rice - every spoonful of this fish's smooth, flaky, creamy flesh should be dunked in some of the delicious broth, and drizzled over with some light soy sauce, spiced up with sliced bird's eye chilli. Heat sufficient oil in a frying pan to fry the fish. Let the oil come to smoking point then lower down the heat and carefully place a fish in the pan.
Steam Pomfret Fish With Mustard Seeds Paste is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Steam Pomfret Fish With Mustard Seeds Paste is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook steam pomfret fish with mustard seeds paste using 15 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Steam Pomfret Fish With Mustard Seeds Paste:
- Take For marinate
- Make ready 500 gm pomfret fish
- Prepare 1/2 tsp turmeric powder
- Make ready 1/2 tsp salt
- Prepare 1 tsp mustard oil
- Get for curry
- Take 1 onion chopped
- Prepare 1 tsp green chilli chopped
- Make ready 2 tsp garlic cloves chopped
- Get 2 tbsp mustard seed paste
- Make ready 1 tsp red chilli powder
- Take 1 tsp cumin powder
- Prepare 2 tsp curry leaves for flavour
- Make ready to taste Salt
- Make ready 2 tbsp Oil
Boil and simmer, until fish is tender and the desired thickness of sauce is attained. Pomfret in Mustard Sauce is ready. Add thinly sliced ginger to the fish before steaming to help to mask the fishy smell. The ginger must be thinly sliced to give a more fragrant aroma; Once the fish is steamed, immediately place the spring onions on top of the fish and pour very hot oil over it.
Steps to make Steam Pomfret Fish With Mustard Seeds Paste:
- First wash fish with turmeric powder and salt twice ot thrice. Marinate the fish with 1/2 tsp turmeric powder, mustard seed paste, green chilli and garlic paste, onion chopped, 1 tsp red chilli powder, few curry leaves, 1 tsp cumin powder, 1/2 tsp salt and 1 tsp mustard oil for 1/2 an hrs. Keep aside
- In steamer add 2 glass water. Boil it. Transfer the fish in a bowl. Add mustard oil on the top of the fish. Keep the bowl in a steamer.
- Close the lid. Boil for 15 minutes. Check in between. If the fish become tender and the masala cook well. It means the the fish is Ready…. to eat.
- Transfer to a serving plate. Decorate with ring onions. Ready to serve….with steam rice………………………
Mix the paste with the coarsely ground coconut and the coconut milk. Make coconut curry paste: Tip grated coconut into a wet grinder or small blender. Add fried fish and bring the. pomfret fish that have been in the clear, tomyam pasta, cayenne pepper in small pieces, salt and flavorings to taste, water, tomyam pasta, squeezed lemon water, tomato Emiliani Steam Pomfret with spicy black bean paste Shorshe Bhapa Maach -Steamed Salmon in Mustard Paste - A mighty Salmon gravy with a traditional Bengali spin that makes the dish so unique. Talking of fish steamed in banana leaves, one can't be married to a Parsi (like I am) and not talk of their flagship dish, Patrani Machhi. In patrani, the fish of choice is pomfret (on the bone and not filleted unlike in patoori) and the core marinade has grated coconut, crushed green chilies, coriander and mint leaf paste, lime juice and sugar.
So that is going to wrap this up for this exceptional food steam pomfret fish with mustard seeds paste recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
