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. 

Rui Radhuni Jhol (Rohu Fish in Celery Seed Gravy - Bengali Style)

          This is a traditional Bengali Fish Curry, where I have used Rohu Fish. The base of the gravy is that of boiled and blended masoor dal (red lentils) and radhuni paste (celery seeds paste). 

          This particular seed almost resembles ajwain / carom seeds and has a very distinct and an aromatic flavour. It is a very simple and an easy recipe with no compromise on the taste. It is best relished with plain steamed rice and a dash of lime. So check the step by step pictorial recipe to prepare it.

• 4-5 pieces of Rohu Fish
• 3 tbsp. mustard oil
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 1 onion
• 2-3 garlic cloves
• 1" ginger
• 3-4 green chilies
• 1 tbsp. radhuni (celery seeds)
• 1/2 cup boiled & blended masoor dal
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ghee
• 1 tsp. coriander leaves to garnish (opt)

          Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes. Make a paste of onion, ginger, garlic, 2 green chilies and radhuni by adding some water. Keep aside. 

          Heat oil in a pan and fry the fish till light golden in colour. Drain and keep aside. Temper the same oil with cumin seeds and asafoetida. Saute for a few seconds.

           Add the ground paste and turmeric powder. Saute till the oil separates. Add the blended masoor dal and saute for a few seconds. 

          Then add 1 cup water, salt and remaining green chilies. Bring it to a boil and add the fish pieces. Cover and simmer for 4-5 minutes. 

          Switch off the flame and add the ghee. Let it remain covered for 5 minutes. Garnish with coriander leaves and serve with hot steamed rice.

                               This is how radhuni seeds looks like.

                        Marinate fish with a pinch of salt & turmeric powder for 5-10 min. 

                          Heat oil & fry fish till light golden in colour. Drain & keep aside. 

                Temper same oil with cumin seeds & asafoetida. Saute few seconds. Add 
                ground paste & turmeric powder. Saute till oil separates.

                                Add the masoor dal and saute for a few seconds.

                    Add 1 cup water, salt & remaining green chilies. Bring to a boil &
                    add the fish pieces. Cover and simmer for 4-5 minutes. 

                          Switch off flame & add ghee. Let it remain covered for 5 minutes. 

                            Garnish with coriander leaves & serve with hot steamed rice.