Thankuni Pata Diye Bata Macher Recipe / Bata Fish Curry with Thankuni Leaves
Today I will share how to make Thankuni Pata Diye Bata Macher Recipe, which is used As a Culinary Vegetable and also as Medicinal Herb; it may be useful against liver and kidney toxicity, and Its anti-inflammatory properties may be helpful in treating arthritis. So anybody can include this recipe or this herb in his diet chart. As Bata fish is river fish and sweet taste, so Thankuni leaves are the best combination with this recipe.
Note: You must be very careful while cooking with Thankuni leaves, as they are having medicinal properties, they should not be over-cooked, and boil for one or two minutes.
The types of equipment required for this recipe are
Sil batta (Grinding stone)
Mixing bowl
Kadai
Spatula
Ingredients required are
Bata fish: The bata fish are sweet water fish, and are available easily in the market. So while buying this, check the color of the gills, which should be vibrant red which means the fish are fresh.
Thankuni leaves This amazing herb you can get from some vegetable market, where the local vendors are used to sell different types of saag.
Poppy seeds: I used poppy seeds paste to make the gravy thick, which is also a very healthy ingredient.
Other ingredients are turmeric powder, Panchphoron, green chili, and salt to test.
Cooking oil: For frying and cooking, mustard oil is recommended, which is not only enhancing the taste of the fish but also increases the overall taste of the recipe.
How to make Thankuni Pata Diye Bata Macher Recipe / Bata Fish Curry with Thankuni Leaves
Clean and wash the fresh bata fish and keep them in a mixing bowl, and add ½ Tbsp turmeric powder and salt.
Rub the fish well with salt and turmeric powder, and keep them aside for 15 minutes
Now take the sil batta, and grind the poppy seeds
And make a smooth paste
Clean and wash the Thankuni leaves, discard the tiny stems
Make a fine paste with the help of the sil batta
Heat Oil in a kadai, let it come to a smoky point, then slowly add the fish (it is advisable for beginners to fry the fish one by one, otherwise it may stick with the kadai) and fry them
Once fried on one side, then turn them over to the other side and fry them well on both sides and take them out from the kadai
Add panchphoron and green chili in the same kadai for tempering
As they splutter and sizzle, add the poppy seed paste with little water (washing the bowl)
Now add the Thankuni leaves paste, and salt and mix them well
Slowly drop the fried fish and mix them well, and cook for 1 minute on a high flame
Turn off the flame and spread some chopped coriander leaves, transfer them to a serving plate and serve hot with rice
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Thankuni Pata Diye Bata Macher Recipe
Equipment
- sil bata/Grinding stone
- mixing bowl
- A kadai or a fry pan
- Spatula
Ingredients
- 3 bata fish
- 22-25 Thankuni leaves
- 2 tbsp Poppyseeds/posto/khaskhas
- 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)
- 1/2 tbsp turmeric powder
- 3 tbsp Mustard oil
- 2 tbsp Chopped coriander leaves
- 2 green chili
- salt
Instructions
- Clean and wash the fresh bata fish and keep them a mixing bowl, and add ½Tbsp turmeric powder and salt.
- Rub the fish well with salt and turmeric powder, and keep them aside for 15minutes
- Now take the sil batta, and grind the poppy seeds
- And make a smooth paste
- Clean and wash the Thankuni leaves, discard the tiny stems
- Make a fine paste with the help of the sil batta
- Heat Oil in a kadai, let it come to a smoky point, then slowly add the fish(it is advisable for beginners to fry the fish one by one, otherwise it maystick with the kadai) and fry them
- Once fried on one side, then turn them over to the other side and fry themwell on both sides and take them out from the kadai
- Add panchphoron and green chili in the same kadai for tempering
- As they splutter and sizzle, add the poppy seed paste with little water(washing the bowl)
- Now add the Thankuni leaves paste, and salt and mix them well
- Slowly drop the fried fish and mix them well, and cook for 1 minute on ahigh flame
- Turn off the flame and spread some chopped coriander leaves, transfer themto a serving plate and serve hot with rice