Thankuni Pata Diye Pomfret Mach

Thankuni Pata Diye Pomfret Mach/ Pomfret Fish Curry with Thankuni Leaves

You will have a strong and unique flavor while testing Thankuni Pata Diye Pomfret Mach/ Pomfret Fish Curry with Thankuni Leaves. You might have tested pomfret maach bhaja, pomfret macher jhal, and Harabhara Pomfret, but this one is totally different. The marinated  Pomfret fish are fried and then simmered in a thick gravy made with Poppy seeds, Thankuni leaves, and ginger and finished in a warm, less spicy, and Thankuni flavored sauce.

The types of equipment required for this recipe are

Blender

Mixing bowl

Kadai

Spatula

Ingredients required are

Pomfret Fish: I have chosen medium-sized (100 gm each) fresh Pomfret fish, which gives the better result

Thankuni leaves This amazing herb you can get from some vegetable market, where the local vendors are used to sell different types of saag.

Poppy seeds: I used poppy seeds paste to make the gravy thick, which is also a very healthy ingredient.

Other ingredients are onion, turmeric powder, cumin-coriander powder, ginger, green chili, and salt to test.

Cooking oil: For frying and cooking, mustard oil is recommended, which is not only enhancing the taste of the fish, it also increases the overall taste of the recipe.

How to make Thankuni Pata Diye Pomfret Mach

Take a blender jar, and add poppy seeds, green chili, ginger, and Thankuni leaves

Make a fine paste and keep it aside

Clean and wash the Pomfret fish and add turmeric powder and salt

Rub them well with the fish and keep them aside for 10 minutes

Heat oil in a kadai, and let it come to a smoky point; then add the fish and fry them well

When both sides are fried well, and then take them out of the oil

Add chopped onion in the same oil and fry them until they become translucent

Add turmeric powder, cumin-coriander powder, and salt, and stir them until the raw smell goes off

Now add the Thankuni leaves paste and mix them well, and cook for a minute (don’t overcook)

Slowly drop the fish and mix them well, and cook for another minute, then turn off the flame

Sprinkle chopped coriander leaves and serve hot with rice.

Thankuni Pata Diye Pomfret Mach

You willhave a strong and unique flavor while testing Thankuni Pata Diye Pomfret Mach/Pomfret Fish Curry with Thankuni Leaves. You might have tested pomfret maach bhaja, pomfret macher jhal, Harabhara Pomfret,but this one is totally different. The marinated  Pomfret fish are fried and then simmered in athick gravy made with Poppy seeds, Thankuni leaves  and ginger and finished in a warm, less spicyand Thankuni  flavored sauce.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course fish

Cuisine Bengali, Indian

Servings 3

Calories

Equipment

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

Ingredients

  

• 3 Pomfret Fish
• 30 gm Thankuni leaves
• 30 gm poppy seeds/ posto (3 tbsp)
• 1 Onion(chopped)
• 1 tbsp  turmeric powder
• 1 tbsp cumin- coriander powder
• 1/2 inch ginger
• 1 green chili
• salt
• 1/2 cup oil

Instructions

 

• Take a blender jar, and add poppy seeds, green chili, ginger and Thankuni leaves
• Make a fine paste and keep it aside
• Clean and wash the Pomfret fish and add turmeric powder and salt
• Rub them well with the fish and keep them aside for 10 minutes
• Heat oil in a kadai, let it come to smoky point; then add the fish and frythem well
• When the both sides are fried well, and then take them out from the oil
• Add chopped onion in the same oil and fry them until they become translucent
• Add turmeric powder, cumin-coriander powder and salt, and stir them untilthe raw smell goes off
• Now add the Thankuni leave paste and mix them well, and cook for a minute (don’tovercook)
• Slowly drop the fish and mix them well, and cook for another one minute,then turn off the flame
• Sprinkle chopped coriander leaves and serve hot with rice.

Video