How to make peyajkoli diye roopchand macher jhal
Roopchand /Chinese Pomfret is a seawater fish, but available in fresh water also having one single bone. Roopchand have flat bodies and forked tails. They are cooked either fried, curry or steamed. The marinated Roopchand fish chunks are fried and then simmered in a thick gravy made with mustard paste finished in a warm, mustard flavored sauce and this is How to make peyajkoli diye roopchand macher jhal /Roopchand fish curry with spring onion.
It is very low in calories and fat but high in protein and contains high amounts of omega 3 fatty acids which reduce the risk of cardiovascular diseases.
| Prep time 15 mins |
Cook time 15 mins |
Total time 30 mins |
INGREDIENTS
- Roopchand fish chunks-4 pieces
- Spring onion
- Mustard seed 3 tspoon
- Ginger ½ inch
- 2 tsp turmeric powder
- 2 tbsp mustard oil
- ½ tsp panchforons panch phoron-1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
- 2 green chilis
- Coriander leaves
- Salt to taste
- Water-one cup
How to make peyajkoli diye roopchand macher jhal
-
Wash the fish chunks, rub it with turmeric powder and salt and keep aside for 10 minutes.
- In a blender take three spoon mustard, ½ inch ginger ,one green chili and with the help of water make a smooth paste
- take a kadai or deep pan, put oil ,heat it & deep fry the fish chunks & keep aside.
- In a same oil put panchphoron for tempering,
- As they splutter and sizzle add spring onion and cook for 2 minutes then add the paste.
- Now you can add water, little bit of turmeric powder and salt & allow it to cook for 3 to 4 mints or the gravy becomes little more thick.
- Now slowly add the fish & green chili & cook for another two minutes .
- Turn off the burner, sprinkle ½ spoon of mustard oil, coriander leaves over it and serve hot with steam rice.
My other Roopchand fish recipes are Roopchand fish curry and roopchand macher kalia
How to make peyajkoli diye roopchand macher jhal
Equipment
- pan/kadai
- Spatula
- blender
Ingredients
- 4 Roop chand fish chunks
- 5 spring onion
- 3 tbsp mustard seeds
- 1/2 tbsp ginger
- 2 tbsp Mustard oil
- 1/2 tbsp panchforons -1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
- 1 tbsp turmeric powder
- 2 green chili
- coriander leaves
- salt
Instructions
- Wash the fish chunks, rub it with turmeric powder and salt and keep aside for 10 minutes.
- In a blender take three spoon mustard,½ inch ginger ,one green chili and with the help of water make a smooth paste.
- take a kadai or deep pan, put oil,heat it & deep fry the fish chunks & keep aside.
- In a same oil put panchphoron for tempering, As they splutter and sizzle add spring onion and cook for 2 minutes then add the paste.
- Now you can add water, little bit of turmeric powder and salt & allow it to cook for 3 to 4 mints or the gravy becomes little more thick.
- Now slowly add the fish &green chili & cook for another two minutes .
- Turn off the burner, sprinkle ½spoon of mustard oil, coriander leaves over it and serve hot with steam rice.