Ingredients: 600 grams Aar Maach (fish) – rohu/ katla fish (cut into thick steaks),1 Tomato – finely chopped,2 Bay leaves (tej patta),1-1/2 tablespoons Ginger – paste,4 Green Chillies – coarsely crushed,1 teaspoon Cumin powder (Jeera),1 teaspoon Coriander Powder (Dhania),Salt – to taste,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Turmeric powder (Haldi),2 Green Chillies – slit lengthwise,Mustard oil – as required,1-1/4 cups Water – add 2 cups if you like a loose gravy,Sugar – a pinch (optional),1 tablespoon Coriander (Dhania) Leaves – optional
Time in minutes: 20 Servings: 2 Course: Dinner Diet: High Protein Non Vegetarian
Instructions: To begin making the Aar Macher Jhol Recipe, firstly marinate the fish with salt and turmeric powder.Heat oil in a wok and shallow fry the fish on both sides till they turn crispy and golden. Remove and keep aside.Into the same wok, add bay leaves and cumin seeds. Fry these for 1 minute and add the chopped tomatoes.Sauté well. Into this Bengali Style Fish Gravy, add turmeric powder, cumin powder, coriander powder and enough salt and sauté till tomatoes soften. Add the ginger paste and coarsely crushed green chilies. Sauté till raw smell goes away and oil floats.Now add the water and allow the Fish gravy to come to a boil. Once the gravy starts boiling, add the fried fish and cook covered till fish has cooked through. [This should take about 6 to 8 minutes approximately]Once the fish has cooked through, add the slit green chilies, adjust salt if necessary and add sugar to taste. Allow it to cook for 5 minutes.Garnish this Bengali Fish Curry with coriander leaves and serve hot. Serve piping hot Aar Macher Jhol – Fish In Spicy Tomato Gravy along with Steamed Rice and Begun Bhaja for a weekday lunch or dinner. Enjoy!