How to Make Charaponar Jhol/ Baby Rohu fish stew with vegetables
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.
Equipment needed
Ingredients
- Charapona/Baby Rohu-3
- Turmeric powder-one and half tbsp ( 1 tbsp for marinating and leftover for curry)
- Mustard oil-2 tbsp(1.5 tbsp to fry)
- Papaya-1/4th of medium-sized
- Brinjal-1 (small)
- Potol/Pointed gourd-4
- Potato-1
- Ginger-1/2 inch
- Cumin powder-1/2 tbsp
- Peppercorn powder-1/4 tbsp
- Red chili-1
- Salt to taste
How to Make Charaponar Jhol/ Baby Rohu fish stew with vegetables
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 2-3 minutes to fry each side in high flame).
Then after frying both sides transfer them to a plate and keep them aside.
Heat oil in a Kadai
Add all the cut vegetables and sauté them
Now add ginger and red chili paste, and mix well
Add ½ tbsp turmeric powder, cumin powder, Peppercorn powder, and salt; stir-fried them for a minute, and don’t over-fry them.
Now add sufficient water, mix them and cover the lid; allow cooking them for ten minutes on 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.
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
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.