Aar Mach er Jhol/Aar(Aiyer)Fish Curry

This is a Spicy and hearty Bengali style fish curry. Aar Mach er Jhol tastes best when cooked with fresh Aar fish. A full plate of steaming hot rice is all what you need with this. Bliss! 🙂

Aar Mach er Jhol/ Aar(Aiyer)Fish Curry

Ingredients

• Aar/Aiyer fish- 8 pieces
• Potato- 1 medium size (peel and cut into halves lengthwise, then cut each half lengthwise into 3 pieces)
• Onion paste of 2 medium sized onions
• Garlic paste- 1 tsp
• Tomato- – 1 (finely chopped)
• Garlic paste- 1tsp
• Ginger paste- 1 tsp
• Cumin powder- 1 tbsp
• Coriander powder- 1 tsp
• Kashmiri mirch powder – 3/4 tsp
• Nigella seeds/Kalojire/Kalonji- 1/4 tsp
• Slit green chillies- 8-9
• Turmeric powder
• Salt
• Mustard oil
• Coriander leaves- 2 tbsp freshly chopped
• Garam masala powder- 1/4 tsp

Method

Rub salt and a tsp of turmeric powder on the freshly washed pieces of  Aar. Heat 3/4 cup oil in a deep frying pan/kadai and lightly fry the fishes on medium flame.Use a lid to cover the deep frying pan/kadai at the time of frying, as Aar fish spits a lot of hot oil, so stay safe. Keep aside the fried fish pieces.

Now fry the sliced potatoes, let the potatoes turn golden in color, remove and keep aside. If require add some more oil at this time. There should be 4-5 tbsp of oil to make the curry. For tempering add nigella seeds. Once it splutters add the onion paste and sauté until light brown in color, now add the garlic paste and sauté for 1-2 minutes more. Add chopped tomatoes, green chilies, ginger paste, cumin powder, coriander powder, kashmiri mirch powder , salt and ½ tsp turmeric powder. Fry this on medium heat, till the masala starts leaving oil. With the help of the spatula mash the tomatoes. Now add 2 cups of water. Mix and give this a quick boil on high flame. Reduce the flame, add the fish pieces and potatoes into this. Mix, cover and cook on low flame until potatoes are done. Add garam masala powder, mix gently. Garnish with coriander leaves and remove from heat.

Your yummy ‘Aar Mach er Jhol’ is ready. Serve hot with steamed rice.