Today I will share how to make bata fish curry with Thankuni leaves, whichis used As a Culinary Vegetable and also as Medicinal Herb; it may be usefulagainst liver and kidney toxicity, and Its anti-inflammatory properties may beuseful in treating arthritis. So anybody can include this recipe or this herbin his diet chart. As Bata fish is river fish and sweet taste, so Thankunileaves are the best combination with this recipe.
1/2tbsppanchforons -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)
1/2tbsp turmeric powder
3tbspMustard oil
2tbspChopped coriander leaves
2green 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