My mother was born and raised in Bihar, but she settled in West Bengal after getting married. She had a special recipe for cooking vegetables, but she improvised it to make it perfect for cooking fish, which was the main staple food in Calcutta.

Her recipe for Pomfret fish fry with Bihari Masala was a delicious fusion of the flavours and traditions of both Bihar and West Bengal. It quickly became a family favourite, served hot with plain rice and daal, garnished with sliced onions and coriander leaves

Here's a recipe for Pomfret fish fry with Bihari Masala:

Ingredients:

• 500g Pomfret fish, cleaned and cut, marinated in vinegar and salt for half an hour

• 4 tsp whole coriander

• 4 tsp whole cumin seeds

• 3 tsp mustard seeds

• 2 tsp black pepper

• Red chilli powder, according to taste

• 2 tsp garlic paste

• 1 tsp lemon juice

• Salt, to taste

• Water, as needed

• 2 tsp oil

• Sliced onions and coriander leaves, for garnish

Instructions:

1. In a blender, grind coriander, cumin, mustard seeds, black pepper, red chili powder, garlic paste, lemon juice, and salt into a fine paste. If needed, add a little water to make the paste smooth.

2. Coat both sides of the fish with the paste and let it marinate for 15 minutes.

3. In a heavy flat pan, heat 2 teaspoons of oil on medium heat.

4. Carefully place the four fish in the pan and fry them for 6-7 minutes on each side, turning them over once. Make sure the marinate coat doesn't fall apart from the fish.

5. When each side turns brown, the fish is done.

6. Garnish with sliced onions and coriander leaves and serve hot with plain rice and daal.

Enjoy your Pomfret fish fry with Bihari Masala, a delicious dish that combines the flavours of Bihar and West Bengal!