The marinated Baby Rohu fish is fried and then simmered in a thin(running, stew) gravy made with papaya, brinjal and pointed gourd, and ginger and sometimes added with potatoes finished in a warm, spicy,cumin-ginger, flavored sauce; this is How to Make Charaponar Jhol/ BabyRohu fish stew with vegetables.
1.5tbspTurmeric powder-one and half tbsp ( 1 tbsp formarinating and leftover for curry)
2tbspMustard oil
1/4papaya
1brinjal/egg plant
4pointed gourd/potol
1Potato
1/2inchginger
1/2tbspcumin powder
1/4tbspPeppercorn powder
1whole red chili
salt
Instructions
Clean and wash the fish well
Add turmeric powder and salt
Rub well with each fish with turmeric powder and salt
Heat oil in a griddle to the smoky point
Slowly add the fish and fry them in high flame
After frying one side, fry another side. (it will take 2-3minutes to fry each side in high flame).
Then after frying both the sides transfer them to a plateand keep aside.
Heat oil in a kadai
Add all the currycut vegetables and sauté them
Add ginger and red chili paste, and mix well
Add ½ tbsp turmeric powder, cumin powder, Peppercorn powder andsalt; Stir fries them for a minute, don’t over fry them.
Add sufficient water, mix them and cover the lid; allow cookingthem for ten minutes in low flame.
Open the cover and mix them, and switch off the flame.
Transfer them to a serving plate.
Serve hot with rice and Gondhoraj lebu/lemon.
Video
Notes
The secret of this recipe is ada, jire; Gombrich means ginger, cumin powder, and peppercorn powder; this is a must for this recipe, without this combination you will not get the required flavors.