Ghatkol Pata Diye Bata Mach Recipe/Bata Fish Recipe with Ghatkol (Ghatkul/kharkol) leaves
If you are bored with the daily same recipes like macher jhol and macher jhal then this recipe is for you. Ghatkol Pata Diye Bata Mach Recipe which is a very uncommon recipe; 2 years back I prepared kharkol Pata diye Chingri, which was terrific, so I thought of making bata fish with Ghatkol leaves, which also becomes gives a very good result
What are Ghatkol Pata/leaves: The scientific name is Typhonium trilobatum. The common name is
: Bengal Arum, Lobed Leaf Typhonium • Tamil: karunai-k-kilanku, pitikarunai, karunai, karu karunai kilanku • Bengali: Ghatkanchu, খারকোল Kharkol, ঘাটকোল Ghatkol, Ghet kachu • Assamese: chema kachu
Ghatkul/kharkol leaves are easily available plenty in West Bengal. It is highly nutritious and too delicious also, it is very simple to make, and it is very cheaper 2-3 Rs per bundle.
The types of equipment required for this recipe is
Sil batta
Blender
Mixing bowl
Kadai
Spatula
The ingredients required for this recipe are
Kharkol/ Ghatkol leaves: try to choose fresh leaves, as you may face mild itching problems from old and stale leaves
Bata fish: The bata fish are sweet water fish, and are available easily in the market. So while buying this, check the color of the gills, which should be vibrant red which means the fish are fresh.
Cooking oil: For frying and cooking, mustard oil is recommended, which is not only enhancing the taste of the fish but also increases the overall taste of the recipe.
Poppy seeds: I used poppy seeds paste to make the gravy thick, which is also a very healthy ingredient.
Other ingredients are ginger, turmeric powder, cumin seeds, red and green chili, and salt to test.
How to make Ghatkol Pata Diye Bata Mach Recipe/Bata Fish Recipe with Ghatkol (Ghatkul/kharkol) leaves
Clean and wash the Ghatkol leaves, discard the tiny stems
Take a blender jar and add the Ghatkol leaves, green chili, and ginger, and make a fine paste
Now take the sil batta, and grind the poppy seeds
And make a smooth paste
Clean and wash the fresh bata fish and keep them in a mixing bowl, and add ½ Tbsp turmeric powder and salt.
Rub the fish well with salt and turmeric powder, and keep them aside for 15-20 minutes
Heat Oil in a kadai, let it come to a smoky point, then slowly add the fish (it is advisable for beginners to fry the fish one by one, otherwise it may stick with the kadai) and fry them
Once fried on one side, and then turn them over to the other side and fry them well on both sides and take them out from the kadai
Same way fry all the bata fish and keep them aside
Add panchphoron and red chili in the same kadai for tempering
As they splutter and sizzle, add the poppy seed paste
Now add the kharkol leaves paste, with little water (washing the bowl), add salt and mix them well, and cook for 1 minute on high flame
Slowly drop the fried fish and mix them well, and cook for 1 minute on a high flame, then slow down the flame and cook for 2 more minute
Turn off the flame and spread some chopped coriander leaves, transfer them to a serving plate and serve hot with rice
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Ghatkol Pata Diye Bata Mach
Equipment
- 1 A kadai or a fry pan
- 1 mixing bowl
- 1 blender
- 1 sil bata/Grinding stone
- 1 Spatula
Ingredients
- 3 bundle Kharkol/ Ghatkol leaves
- 2 tbsp Poppyseeds/posto/khaskhas
- 10 Bata fish
- 1/2 inch ginger
- 1/2 tbsp cumin seeds
- 1/2 tbsp turmeric powder
- 1/2 cup Mustard oil
- 2 red chili
- 1 green chili
- salt
Instructions
- Clean and wash the Ghatkol leaves, discard the tiny stems
- Take a blender jar and add the Ghatkol leaves, green chiliand ginger, and make a fine paste
- Now take the sil batta, and grind the poppy seeds
- And make a smooth paste
- Clean and wash the fresh bata fish and keep them in a mixingbowl, and add ½ Tbsp turmeric powder and salt.
- Rub the fish well with salt and turmeric powder, and keepthem aside for 15-20 minutes
- Heat Oil in a kadai, let it come to a smoky point, thenslowly add the fish (it is advisable for beginners to fry the fish one by one,otherwise it may stick with the kadai) and fry them
- Once fried on one side, and then turn them over to the otherside and fry them well on both sides and take them out from the kadai
- Same way fry all the bata fish and keep them aside
- Add panchphoron and red chili in the same kadai for tempering
- As they splutter and sizzle, add the poppy seed paste
- Now add the kharkol leaves paste, with little water (washingthe bowl), add salt and mix them well, and cook for 1 minute in highflame
- Slowly drop the fried fish and mix them well, and cook for 1minute on a high flame, then slow down the flame and cook for 1 more minute
- Turn off the flame and spread some chopped coriander leaves,transfer them to a serving plate and serve hot with rice