
Thankuni Pata diye chara ponar Jhol / Traditional Bengali Fish Curry with Centella Leaves

Normally we used to prepare this recipe when any member of the family is having a stomach problem because Thankuni Pata is working as a medicine for any type of stomach problem. As per potsandpans.in it has many health benefits. So today I will share how to make Thankuni Pata diye chara ponar Jhol / Traditional Bengali Fish Curry with Centella Leaves.
Equipment used
- Mixing Bowl
- Kadai
- Spatula
Ingredients
- Fresh Baby Rohu fish-3
- Thankuni leaves-20gm
- Raw Papaya (cut into big chunks)-1/2
- Potato (cut into two halves)-2
- Tomato-1
- Ginger-1/2 inch
- Green chili-2
- Turmeric powder-1 tbsp
- Mustard oil-3 tbsp
- Cumin seeds-1/2 tbsp
- Roasted cumin powder-1/2 tbsp
- Chopped coriander leaves
- Salt to taste
How to make Thankuni Pata diye chara ponar Jhol / Traditional Bengali Fish Curry with Centella Leaves
Clean and wash the fish chunks and keep them in a mixing bowl

Add salt and turmeric powder and rub the fish chunks well and keep them aside for 15 minutes


Now wash the Thankuni leaves and cut them into small pieces


Now heat oil in a pan or a griddle and fry the fish chunks



Heat oil in a kadai and add cumin seeds/panchphoron for tempering

As they splutter and sizzle add the potatoes and papayas and stir them for 2 minutes


Now add crushed ginger and sauté them for a minute

Add tomato, salt, turmeric and roasted cumin powder, and stir them continuously for 3-4 minutes or till the raw smell of the spices go off


Now add two cups of water and the Thankuni leaves; cover the lid and allow them to cook for 5-6 minutes I low flame


Open the cover and add the fried fish chunks and mix them well

Allow them to cook for two minutes without cover

Turn off the flame and add chopped coriander leaves

Transfer them to a serving plate and serve hot with plain rice.

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