The coastal regions of the Indian subcontinent are well acquainted with this brackish water fish..i.e.Pomfret. The lack of too much bones..a subtle smell of the meat and a good deal of health benifits has made Pompret make its way in the regulars of the fishy Kitchens of India.
Over decades..new experiments have been tried with this fish due to its non interfering nature into the lives of its co ingredients😂 and thus in states like West Bengal and Maharashtra ..a good deal of authentic only home confined dishes of Pomfret can be found
Tel Fish shares a special bond with the chef cuz the sounds of a past generation have taught our chef this recipe..which is a classic brand of cooking our moms and grandmas had invented long before we even arrived..but echos of their recipe is what the TEAM HUNGRY HUNT strives for everytime..and this another effort for the same.
Ingredients
A.For Paanch Phorong
1.Whole Black Mustard
2.Whole Fennel(Sauf)
3.Whole Methi(Fenugreek)
4.Whole Kalongi(Nigella)
5.Whole Cumin
6.Whole Radhuni or Ajmoda
B.For the Dish
1.Pomfret-One whole
2.Capsicum diced-One whole
3.Onion diced-One whole
4.Tomato diced-One whole
5.Dry Red Chillii-2
6.Bay leaf-2
7.Paanch Phorong-1tsp
8.Salt Sugar and Turmeric Powder to taste
9.Mustard Oil-4tbsp
Panch phoron link – https://youtu.be/YNbHjjUboQM
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