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

 

           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. 

          The gravy is generally thin and is prepared using minimum of spices. Typically, veggies like, potato, eggplants, raw banana, raw papaya, pointed gourd, etc. are added. So a healthy mix of proteins, vitamins and fibre. It is popular in every Bengali household and is relished with hot steamed rice. 

         

         

         Thankuni Pata can also be found in the North Eastern regions of India and our neighboring countries like Bangladesh, Sri Lanka, Vietnam, Thailand and Malaysia to name a few. 

         Traditionally, these greens are used to make pakoras, chutney, stir fries, juice or salads. 

        As I was able to source these greens in one of the supermarkets here, I went ahead and dished out this simple fish curry where I added these leaves. It is perfect for our every day meals or for a comforting weekend lunch with your dear ones. 

• 4-5 pieces of Rohu Fish
• handful of Thankuni leaves
• 1-2 raw bananas, cut lengthwise
• 3 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds
• 2 green chilies, slit
• 1 tsp. ginger paste
• 1 tsp. roasted cumin powder
• 1/4 tsp. turmeric powder
• salt to taste

          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. 

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

          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. 

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

          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. 

          When done, switch off the flame and drizzle 1 tsp. of mustard oil. Serve with hot steamed rice.