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Home Dish Thankuni Pata diye Rui Macher Jhol (Bong style Fish Curry with Centella Leaves)

Thankuni Pata diye Rui Macher Jhol (Bong style Fish Curry with Centella Leaves)

Name: How to cook Thankuni Pata diye Rui Macher Jhol (Bong style Fish Curry with Centella Leaves) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 servings
Cuisine: Us

Introduce

Chef :

Bethica Das

Thankuni Pata diye Rui Macher Jhol (Bong style Fish Curry with Centella Leaves)

#choosetocook - Macher Jhol Bhaat (Fish Curry & rice) is an integral part of Bengali cuisine. So check out this traditional homemade style Rohu fish curry with a handful of Thankuni Pata / Centella Leaves thrown in. These greens are not much popular. However, they have some medicinal properties that is very healthy for us.

Ingredient

Food ration :

3-4 servings

Cooking time :

15-20 minutes

4-5 pieces

Rohu Fish

handful

Thankuni leaves

1-2

raw bananas, cut lengthwise

3 1/2 tbsp

mustard oil

1/2 tsp.

nigella seeds

green chilies, slit

1 tsp.

ginger paste

1 tsp.

roasted cumin powder

1/4 tsp.

turmeric powder

as required

salt to taste

Cooking instructions

* Step 1

Marinate the fish pieces with a pinch of salt and turmeric powder for 5-10 minutes. In a small bowl, mix together the ginger paste, roasted cumin powder and turmeric powder with some water and keep aside.

* Step 2

Heat 2 tbsp. oil in a kadai / pan and fry the marinated fish pieces till golden brown. Keep aside.

* Step 3

Heat remaining oil and fry the raw banana pieces slightly. Keep aside. Temper the same oil with nigella seeds and green chilies. Sauté for a few seconds.

* Step 4

Now add the ginger paste and fry till the oil separates. Add the greens and sauté till it is withered.

* Step 5

Add 2 cups water (or as needed) and salt. Bring it to a boil. Add the fried fish pieces and simmer on a low to medium flame till the raw bananas are cooked well and the gravy reduced to a desired consistency.