To begin making the Pomfret Shorshe recipe, firstly marinate the fish with salt and turmeric for about an hour.

Grind and make a paste with mustard seeds in a grinder. Add a pinch of salt and turmeric, keep for 15 minutes.

To the kadai/wok, add mustard oil and fry the fishes lightly from both sides until cooked through. Keep them aside.

To the same kadai add more oil if required, add nigella seeds, garlic and green chillies.

Once the aroma of garlic comes add the mustard paste.

Cook for a minutes with constant stirring on medium flame.

Add water as per gravy requirement, cook it for 2-3 minutes. Add the fishes and cook for another 3-4 minutes.

Switch off the heat, drizzle a little mustard oil and keep it covered for 10 minutes before serving with white rice.

The usage of mustard oil and mustard paste is what makes Pomfret Shorshe heavenly when had with hot white rice.