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.
My other related posts are
- How to Make Pabda Posto
- How To Make Ilish Posto
- Harabhara Pomfret
- How to Make Charaponar Jhol
- How to Make Charaponar jhal
- Bori Begun Diye Macher Patla Jhol
- Posto Diye Bata Macher Recipe
- How to make Doi Katla
- Macher Matha Diye Moong Dal Recipe
- Ilish macher matha diye chal kumro
- How to Make Chuno Macher Chorchori
- How To Make Koi Macher Jhol
- How to Make Bele Macher Kalia
- How To Make Lote Macher Jhuri
- How to Make Macher Tok
- How to make mouth-watering kachki macher chochchori
- How to make spicy mackerel macher kalia
- How to make delicious cashew fish curry
- How to make rui macher shorshe posto jhal
- How to make bori begun diye topse macher jhol
- How to make spicy bhola macher kalia
- How to make simple latha macher jhol
- How to make Phulkopi bori diye Gurjali Mach er Jhol
- How to make sorshe posto diye pabda macher jhal
- How to make sorse posto diye pomfret macher jhal
- How to make ilish macher matha diye pui shak
Thankuni Pata diye chara ponar Jhol
Equipment
- mixing bowl
- A kadai or a fry pan
- Spatula
Ingredients
- 3 FreshBaby Rohu fish
- 50 gm Thankuni leaves
- 1/2 Raw Papaya (cut into big chunks)
- 2 Potato(cut into two halves)
- 1 tomato
- 2 green chili
- 1/2 inch ginger
- 1 tbsp turmeric powder
- 3 tbsp mustsrd oil
- 1/2 tbsp cumin seeds
- 1/2 tbsp roasted cumin powder
- Chopped coriander leaves
- salt
Instructions
- Clean and wash the fish chunks and keep them in a mixingbowl
- Add salt and turmeric powder and rub the fish chunks welland 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 fortempering
- As they splutter and sizzle add the potatoes and papayas andstir them for 2 minutes
- Now add crushed ginger and sauté them for a minute
- Add tomato, salt, turmeric and roasted cumin powder, andstir them continuously for 3-4 minutes or till the raw smell of the spices gooff
- Now add two cups of water and the Thankuni leaves; cover thelid 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 planerice.