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Thursday, August 23, 2012

Charaa/Pona Macher Jhaal

"Bangalir Pran Mache Bhate"- It is a famous saying,which is almost synonymous with the Bengali culture.It means Bengalis live on fish and rice.The heart of Bengalis- almost carry and protect the love for this healthy source of protein.It gives me immense pleasure to showcase a very popular recipe with easily available spices in every Bengalis kitchen.'Charaa/Pona Macher Jhaal'(Baby Rohu/Katla curry in mustard sauce)-is one of my favorites,which is loved by millions of Bengalis all across the globe.

1.Pona Mach(Baby Rohu/Katla fish)-3 pieces(whole)

2.Black Mustard Seeds-3 tsp

3.Poppy Seeds (Posto)-3 tsp

4.Kalonji/KaloJira (black caraway seeds)- 2 pinches

5.Garlic-2-3 cloves

6.Green chilies-3-4 slit

7.Turmeric Powder- ½ tsp


9.Mustard Oil


1.Wash the fishes and drain well.Add salt and turmeric powder and keep aside.

2.Heat mustard oil in a deep frying pan or a Kadhai and deep fry the fishes till the colour changes to golden brown on both the sides.

3.Keep them aside.

4.Now we will prepare the 'masala' paste for the gravy/sauce.

5.Take a mixer/grinder bowl,add black mustard seeds,poppy seeds,1 green chili,garlic,and sufficient water to make a smooth and even paste.

6.Heat 1 tsp of fresh mustard oil,add the caraway seeds(kalo jira) and add the mustard and poppy paste.

7.Add 1 pinch of turmeric powder,slit green chilies,salt and water.(There is no need to fry or saute the spices).

8.Let it come to boil and add the fried fishes.

9.Cook it for 1 minute.Add 1 tsp of mustard oil and mix.

10.Garnish with fresh chopped coriander leaves(optional)

11.Serve with plain rice.

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