Dhoniya Pomfret

This is a signature dish of my mom-In-Law, she cooks it mainly with ‘Bhola Bhetki’ fish, since I don’t like that fish, I use pomfret. She usually use a herb which grows in abundance in her garden during winter. I really don’t know the name of this herb, she refers to it as ‘Deshi Dhonepata’, but I donot find any resemblance with dhone pata or coriander leaves except the smell and taste. I also never find this herb anywhere else other than in her garden. Nevertheless, I use our regular coriander / cilantro leaves with a extra dash of garlic which she does not use.  The tampering with Kalojire / Kalonji seed is also very important here, it gives the dish a distinct kick along with the cilantro leaves and garlic.  


  • Pomfret Fish – 3
  • Coriander Leaves – a bunch
  • Garlic – 5 cloves
  • Green Chilli – 5
  • Kalojire / Kalonji Seeds – 1 tsp
  • Salt, turmeric, red chilli powder – as required
  • Mustard Oil for cooking

Cut 4 – 5 deep slits on both sides of the fish. Marinate the fish with salt, turmeric and red chilli powder for 15 minutes.

Make a fine paste of coriander leaves, green chilli and garlic. you can use the stems of the leaves as well. Add or reduce the green chilli according to our taste.
Fr the marinated fish lightly on both sides. 

In the same pan, add some more oil, ( forget dieting friends !! 😉 ) when it is hot, add the kalojire / kalonji seeds with a green chilli. Let it splutter.

Now add the coriander garlic paste with a pinch of salt and turmeric. Fry well.

Stir continuously over low heat till the paste changes color and the raw smell is gone. By this time, oil should come out of the masalas as well.

Add the fried fishes and mix with masalas. Add half cup of hot water and stir carefully not to break the fishes.

 Let it boil covered for 10 minutes over low heat. By this time, your fish should be cooked through and gravy will be reduced. Check for seasoning.

When oil comes out on the sides, remove from heat. Serve with plain rice.