Aar Macher Jhol
Recipe Ingredients:
- 1 Aar Maach (fish) , (rohu or katla), cleaned and cut into pieces
- 1 Tomato
- 1 Bay leaf (tej patta)
- 2 tablespoons Ginger garlic paste
- 3 Green Chillies
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander Powder
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- kisan canola cooking oil , as required
- Salt , to taste
- Water , as required
- Coriander leaves (Dhania) , Few sprigs, finely chopped
Recipe Method:
- To begin making the Aar Macher Jhol recipe, wash and clean fish pieces twice with water. Ensure they are properly cleaned.
- Add salt and turmeric powder to the cleaned fish pieces. Marinate it and set aside.
- Leave the fish marination for about 2 hours.
- In a heavy bottomed pan, add the required oil and heat over medium heat. Fry the fish pieces and fry until they turn lightly brown. The fish pieces should be half cooked.
- In the medium sized wok/kadhai, add the remaining oil and heat over medium heat.
- Once the oil is hot, add cumin seeds and bay leaf. Let it crackle.
- Add chopped tomatoes and cook until they become mushy
- Now, lower the flame.
- To the mushy tomatoes, add chilli powder, coriander powder and ginger garlic paste.
- Cook until the raw smell goes off and the spice powders are absorbed by the tomatoes.
- Add water as per your required consistency and bring it to boil.
- Once the water starts boiling, add the fried fish pieces and cook them over low flame.
- Slit the green chillies and add them to the curry.
- Once the fishes are cooked completely and the curry reaches required consistency, season it with salt and switch off the flame
- Ensure the curry is cooked over medium flame once the fish pieces are added. If fish is overcooked, it might dissolve in the curry.
- Garnish with coriander leaves and serve warmly. Prepare Aar Macher Jhol and serve with hot steamed rice or with a simple jeera rice for a weekday lunch or dinner.