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Pomfret Tel Jhal

Prep Time 10 mins
Cook Time 30 mins
Course Fish Recipes, Main Course, Non Vegetarian
Cuisine Bengali, Indian
Servings 2 people


  • 2 nos pomfret medium size
  • 1.5 tsp turmeric powder
  • 1 tsp Kashmiri Red Chili powder
  • 1/2 tsp red chili powder
  • 1.5 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp ginger paste
  • 2 tsp black mustard paste
  • 4-5 tbsp mustard oil
  • 2 green chilies
  • salt to taste


  • Wash the fish pieces and pat them dry. Marinade with 1/2 tsp turmeric powder and red chili powder for 10 minutes.
  • Take a kadai or a frying pan and add 2 tbsp mustard oil. When the oil is hot, gently slide in the pomfret one by one and fry on each side for a minute and half to 2 minutes.
  • Once done, take it out of the pan and keep aside.
  • Take a bowl and make a paste of all the ingredients, except green chillies. Add very little water to make a paste.
  • In the kadai, add the rest of the oil and let it become hot.
  • Add the masala to the oil and cook the masala over medium heat. Sprinkle water if necessary.
  • Add half a cup of water and let it simmer. In the simmering water, add the fish and stir around.
  • Finally, add split green chillies and turn off the heat.
  • Serve with steamed rice.
Keyword bengali fish curry, pomfret bengali recipe, pomfret macher jhol, pomfret tel jhaal, pomfret tel jhal