How to Make Charaponar Jhol

Abhijit Author

By Abhijit

Last Updated Aug 21, 2022


How to Make Charaponar Jhol/ Baby Rohu fish stew with vegetables

How to Make Charaponar Jhol

Bengalis eat fish daily, so it is not advisable to take fish with spicy curry with a lot of oil. So most Bengalis take fish by adding a lot of vegetables and making stew, which is healthy and very tasty. It goes well with hot rice and gondhoraj lebu. The marinated  Baby Rohu fish is fried and then simmered in a thin(running, stew) gravy made with papaya, brinjal and pointed gourd, and ginger and sometimes added with potatoes finished in a warm, spicy, cumin-ginger, flavored sauce; this is How to Make Charaponar Jhol/ Baby Rohu fish stew with vegetables.

How to Make Charaponar Jhol

Equipment needed

  1. Mixing bowl
  2. Griddle
  3. Kadai/frying pan
  4. Spatula
  5. Blender/Hamandista/ Masher

Ingredients

  1. Charapona/Baby Rohu-3
  2. Turmeric powder-one and half tbsp ( 1 tbsp for marinating and leftover for curry)
  3. Mustard oil-2 tbsp(1.5 tbsp to fry)
  4. Papaya-1/4th of medium-sized
  5. Brinjal-1 (small)
  6. Potol/Pointed gourd-4
  7. Potato-1
  8. Ginger-1/2 inch
  9. Cumin powder-1/2 tbsp
  10. Peppercorn powder-1/4 tbsp
  11. Red chili-1
  12. Salt to taste

How to Make Charaponar Jhol/ Baby Rohu fish stew with vegetables

Clean and wash the fish well

Charapona step1

Add turmeric powder and salt

Charapona step2

Rub well with each fish with turmeric powder and salt

Charapona step3

Heat oil in a griddle to the smoky point

Charapona step4

Slowly add the fish and fry them in high flame

Charapona step5

After frying one side, fry another side. (it will take 2-3 minutes to fry each side in high flame).

Charapona step6

Then after frying both sides transfer them to a plate and keep them aside.

Charapona step7

Heat oil in a Kadai

Charaponar Jhol step8

Add all the cut vegetables and sauté them

Charaponar Jhol step9

Now add ginger and red chili paste, and mix well

Charaponar Jhol step10

Add ½ tbsp turmeric powder, cumin powder, Peppercorn powder, and salt; stir-fried them for a minute, and don’t over-fry them.

Charaponar Jhol step11
Charaponar Jhol step12

Now add sufficient water, mix them and cover the lid; allow cooking them for ten minutes on low flame.

Charaponar Jhol step13
Charaponar Jhol step14

Open the cover and mix them, and switch off the flame.

Charaponar Jhol step15

Transfer them to a serving plate.

Charaponar Jhol step16

Serve hot with rice and Gondhoraj lebu/lemon.

My other healthy fish recipes are Bori Begun Diye Macher Patla  Jhol,  bori begun diye topse macher jhol, latha macher jhol, Phulkopi bori diye Gurjali Mach er Jhol

Tips: The secret of this recipe is ada, jire; Gombrich means ginger, cumin powder, and peppercorn powder; this is a must for this recipe, without this combination you will not get the required flavors.

How to Make Charaponar Jhol

How to Make Charaponar Jhol

The marinated  Baby Rohu fish is fried and then simmered in a thin(running, stew) gravy made with papaya, brinjal and pointed gourd, and ginger and sometimes added with potatoes finished in a warm, spicy,cumin-ginger, flavored sauce; this is How to Make Charaponar Jhol/ BabyRohu fish stew with vegetables.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course fish
Cuisine Bengali
Servings 1
Calories

Equipment

  • A kadai or a fry pan
  • mixing bowl
  • griddle
  • Spatula
  • Blender/Hamandista/Masher

Ingredients
  

  • 3 Charapona/Baby Rohu
  • 1.5 tbsp Turmeric powder-one and half tbsp ( 1 tbsp formarinating and leftover for curry)
  • 2 tbsp Mustard oil
  • 1/4 papaya
  • 1 brinjal/egg plant
  • 4 pointed gourd/potol
  • 1 Potato
  • 1/2 inch ginger
  • 1/2 tbsp cumin powder
  • 1/4 tbsp Peppercorn powder
  • 1 whole red chili
  • salt

Instructions
 

  • Clean and wash the fish well
  • Add turmeric powder and salt
  • Rub well with each fish with turmeric powder and salt
  • Heat oil in a griddle to the smoky point
  • Slowly add the fish and fry them in high flame
  • After frying one side, fry another side. (it will take 2-3minutes to fry each side in high flame).
  • Then after frying both the sides transfer them to a plateand keep aside.
  • Heat oil in a kadai
  • Add all the currycut vegetables and sauté them
  • Add ginger and red chili paste, and mix well
  • Add ½ tbsp turmeric powder, cumin powder, Peppercorn powder andsalt; Stir fries them for a minute, don’t over fry them.
  • Add sufficient water, mix them and cover the lid; allow cookingthem for ten minutes in low flame.
  • Open the cover and mix them, and switch off the flame.
  • Transfer them to a serving plate.
  • Serve hot with rice and Gondhoraj lebu/lemon.

Video

Notes

The secret of this recipe is ada, jire; Gombrich means ginger, cumin powder, and peppercorn powder; this is a must for this recipe, without this combination you will not get the required flavors.

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