How to Make Charaponar jhal

How to Make Charaponar jhal/Baby Rohu fish curry with mustard paste

What is charapona? In Bengali, this is nothing but a baby Rohu or Katla fish. The marinated fish are fried and then simmered in a thick gravy made with mustard paste and sometimes added with poppy seeds finished in a warm, spicy, mustard-flavored sauce; this is How to Make Charaponar jhal/Sorshe bata diye Charaponar jhal/an excellent Bengali style fish curry with Mustard paste/Baby Rohu fish with mustard paste.

Equipment required

1. Mixing bowl
2. Griddle
3. Kadai/frying pan
4. Spatula
5. Blender

Ingredients

1. Baby Rohu fish/ Charapona-2
2. Mustard seeds-1 tbsp
3. Poppy seeds-1 tbsp
4. Ginger-1/2 inch
5. Turmeric powder-one and half tbsp ( 1 tbsp for marinating and leftover for curry)
6. Panchphoron-1/4 tbsp
7. Curry leaves-5-6 (optional)
8. Green chilies-4
9. Mustard oil-3 tbsp
10. Salt

How to Make Charaponar jhal

Clean and wash the fish well

Add turmeric powder and salt

Rub well with each fish with turmeric powder and salt

Heat oil in a griddle to the smoky point

Slowly add the fish and fry them in high flame

After frying one side, fry another side. (it will take 2-3 minutes to fry each side in high flame).

Then after frying both sides transfer them to a plate and keep them aside.

In a bowl soak the mustard and poppy seeds for 8-10 minutes.

Then transfer them to a blender jar along with 2 green chilies and ginger.

Make a fine paste and keep them aside.

Heat 1 tbsp mustard oil in a pan

Add panchphoron, green chili and curry leaves for tempering

As they splutter and sizzle add the mustard paste and mix them

Add turmeric powder and salt

Mix them well with the gravy and allow cooking for 3-4 minutes on low flame.

Add the fish and mix them well, and allow cooking for another 2 minutes on low flame.

Transfer them to a serving plate and serve hot with rice.

How to Make Charaponar jhal

What is charapona? In Bengali this is nothing but a babyRohu or Katla fish. The marinated  fishare fried and then simmered in a thick gravy made with mustard paste andsometimes added with poppy seeds finished in a warm, spicy, mustard flavoredsauce and this is How to Make Charaponar jhal/Sorshe bata diye Charaponarjhal/an excellent Bengali style fish curry with Mustard paste/Baby Rohu fishwith mustard paste.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course fish

Cuisine Bengali

Servings 1

Calories

Equipment

• blender
• A kadai or a fry pan
• mixing bowl
• griddle
• Spatula

Ingredients

  

• 2 BabyRohu fish/ Charapona
• 1 tbsp mustsrd seeds
• 1 tbsp Poppyseeds/posto/khaskhas
• 1/2 ginger
• 1.5 tbsp Turmericpowder
• 1/4 tbsp Panchforon
• 5-6 curry leaves
• 4 green chili
• 3 tbsp Mustard oil
• salt

Instructions

 

• Clean and wash the fish well
• Add turmeric powder and salt
• Rub well with each fish with turmeric powder and salt
• Heat oil in a griddle to the smoky point
• Slowly add the fish and fry them in high flame
• After frying one side, fry another side. (it will take 2-3minutes to fry each side in high flame).
• Then after frying both the sides transfer them to a plateand keep aside.
• In a bowl soak the mustard and poppy seeds for 8-10 minutes.
• Then transfer them to a blender jar along with 2 green chilies and ginger.
• Make a fine paste and keep them aside.
• Heat 1 tbsp mustard oil in a pan
• Add panchphoron, green chili and curryleaves for tempering
• As they splutter and sizzle add the mustard paste and mix them
• Add turmeric powder and salt
• Mix them well with the gravy and allow cooking for 3-4minutes in low flame.
• Add the fish and mix them well, and allow cooking another 2minutes in low flame.
• Transfer them to a serving plate and serve hot with rice.

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