Aar Macher Jhol Recipe – Bengali Style Fish in Tomato Gravy
Aar Macher Jhol, a delightful Bengali dish, features tender pieces of fish bathed in a tangy and aromatic tomato gravy, making it a perfect addition to any dinner table. This traditional recipe highlights the essence of Bengali cuisine, where spices and fresh ingredients come together to create a truly unique culinary experience. Serve it alongside steamed rice and crispy Begun Bhaja (fried eggplant) for a satisfying meal that is both comforting and delicious.
Ingredients
| Ingredient | Quantity |
|---|---|
| Aar Maach (fish, such as Rohu/Katla) | 600 grams (cut into thick steaks) |
| Tomato | 1 (finely chopped) |
| Bay leaves (Tej Patta) | 2 |
| Ginger paste | 1 ½ tablespoons |
| Green chillies | 4 (coarsely crushed) |
| Cumin powder (Jeera) | 1 teaspoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Salt | To taste |
| Cumin seeds (Jeera) | ½ teaspoon |
| Turmeric powder (Haldi) | ½ teaspoon |
| Green chillies | 2 (slit lengthwise) |
| Mustard oil | As required |
| Water | 1 ¼ cups (add 2 cups for a looser gravy) |
| Sugar | A pinch (optional) |
| Coriander leaves (Dhania) | 1 tablespoon (optional) |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 300 |
| Protein | 40 grams |
| Carbohydrates | 15 grams |
| Fat | 10 grams |
| Fiber | 2 grams |
| Sodium | Varies with added salt |
Preparation Time
| Type | Time |
|---|---|
| Preparation Time | 5 minutes |
| Cooking Time | 15 minutes |
| Total Time | 20 minutes |
Servings
| Servings | Quantity |
|---|---|
| 2 | 2 servings |
Instructions
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Marinate the Fish: Start by marinating the Aar Maach with salt and turmeric powder, ensuring each piece is well coated. This step enhances the flavor of the fish while also tenderizing it.
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Shallow Fry the Fish: Heat mustard oil in a wok over medium heat. Once hot, carefully add the marinated fish to the wok and shallow fry on both sides until they turn crispy and golden brown. This usually takes about 3-4 minutes per side. Once done, remove the fish and set aside on a plate lined with paper towels to absorb excess oil.
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Prepare the Gravy: In the same wok, add the bay leaves and cumin seeds. Sauté these for about 1 minute until fragrant. Then, add the chopped tomatoes and cook, stirring frequently, until they become soft and mushy, about 3-4 minutes.
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Add Spices: Incorporate the turmeric powder, cumin powder, coriander powder, and a generous pinch of salt into the sautéed tomatoes. Continue to cook and stir for another 2-3 minutes until the spices are well combined and the raw smell dissipates.
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Combine Ingredients: Add the ginger paste and coarsely crushed green chillies to the wok. Sauté for another minute until fragrant, allowing the oil to rise to the surface.
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Create the Gravy: Pour in the water and bring the mixture to a boil. Once boiling, carefully add the fried fish to the gravy. Cover the wok and let it simmer for about 6 to 8 minutes, allowing the fish to cook through and absorb the flavors of the gravy.
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Final Adjustments: After the fish is cooked, add the slit green chillies and adjust the salt to taste. If desired, sprinkle in a pinch of sugar to balance the acidity of the tomatoes. Let the gravy simmer for an additional 5 minutes.
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Garnish and Serve: Remove the wok from heat and garnish the Aar Macher Jhol with fresh coriander leaves for an added layer of flavor. Serve this delightful fish curry hot, accompanied by steamed rice and crispy Begun Bhaja for an authentic Bengali dining experience.
Enjoy!
Indulge in the rich, savory flavors of Aar Macher Jhol—a classic Bengali dish that captures the heart of home cooking. This dish not only delights the palate but also brings warmth and comfort to any meal. Whether you are enjoying a quiet weeknight dinner or entertaining guests, this recipe is sure to impress. Enjoy your culinary journey into Bengali cuisine!
