Aar Macher Jhol
November 20, 2012
Fish(Aar or Rohu or katla) fried and cooked in a ginger and tomato based gravy ususally served with white rice
Cuisine
Bengali
Course
Main Course
Serves
4
Method
Stovetop
Difficulty
Easy
Cook Time
30 minutes
- Cuisine Bengali
- Course Main Course
- Serves 4
- Method Stovetop
- Difficulty Easy
- Cook Time 30 minutes
Ingredients
aar mach (or rohu or katla) fish
600 grams
tomato (medium size)
1
bay leaves (large)
2
ginger paste
1.5 tablespoon
green chili paste
4
cumin powder
1 teaspoon
coriander powder
1 teaspoon
salt
1.5 teaspoon
cumin seeds
1/2 teaspoon
turmeric powder
1/2 teaspoon
green chili cut length wise
2
mustard oil
6 tablespoon
water
2 cup
Instructions
1. Marinate the fish with salt and turmeric powder.
2. Cut tomatoes into small pieces. Heat oil in a deep pan or kadai for 4-5 minutes.
3. Fry the fishes and keep it.
4. Add bay leaves and cumin seeds. Wait for 1 minute and add the cut tomatoes.
5. Add turmeric powder, cumin powder, coriander powder and salt.
6. Add Ginger Chili paste.
7. Add 2 cups of water and allow it to boil.
8. Add the fried fishes and boil for 5 minutes.
9. Add the cut green chili and salt to taste. Allow it to cook for 5 minutes.
HEY THERE!