Tuesday, 19 November 2013

Kalo Jire Pomfret

I was bored of having Pomfret with regular onion, garlic, ginger paste. So tried it with 'Kalojire Bata', or Nigella or kalonji paste this time. When served with steamed rice, everybody was busy guessing about the secret ingredient. :-D


  • Pomfret fish - 6
  • Kashmiri Chilly Powder - 1 tsp
  • Tomatoes, 2, roughly chopped
  • Medium Onions, 3, finely chopped
  • Nigella/Kalojire/Kalonji Seed
  • (Grind to a runny paste)
  • Slit Green Chillies - 4,
  • Turmeric Powder
  • Mustard oil
  • Salt

  Apply Salt, Chilly Powder, Turmeric Powder and Mustard Oil to the fish and set aside for 30 minutes. Then lightly fry on both sides and keep aside.

 In the same pan heat Mustard Oil and add the Onions. Fry them until they are just about to change color.  Add the tomatoes, stir and then cover and cook until  they soften.

 Add half cup of warm water and mix well till it makes a thick gravy.

Place the fried fish pieces on the masala mix. Cook on low heat till the fish is done. Spread the kalojire Seeds paste over the fishes and cook for 5 more minutes.

 Adjust the seasoning and the green chillies. Keep covered for 15 minutes before serving.   Serve with steamed rice.

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