Authentic Bengali Aar Macher Jhol (Rohu Fish Curry) with Steamed Rice

Aar Macher Jhol Recipe (Bengali Fish Curry)
Cuisine: Bengali
Course: Lunch
Diet: High Protein, Non-Vegetarian

Aar Macher Jhol is a traditional Bengali fish curry that is known for its light yet flavorful broth and tender fish pieces. It is made using Aar fish, also known as Rohu or Katla, and is a perfect complement to a bowl of steaming white rice. The spices in the curry are simple yet aromatic, bringing out the freshness of the fish. This dish is quite easy to prepare and requires ingredients that are usually available in most pantries. Aar Macher Jhol is perfect for those who want a quick, tasty, and wholesome meal, especially when served with steamed rice.

Ingredients

Preparation Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4

Instructions

1. Clean the Fish:
   Begin by washing and cleaning the fish pieces thoroughly under running water. Make sure the fish is well cleaned and free from any debris. Once cleaned, apply salt and turmeric powder to the fish pieces. Let the fish marinate for about 2 hours. This helps the fish absorb the flavors of the spices.

2. Fry the Fish:
   In a heavy-bottomed pan, heat mustard oil over medium heat. Once the oil is hot, add the marinated fish pieces and fry them until they turn a light brown color. The fish should be about half-cooked at this stage, as it will continue cooking in the curry.

3. Prepare the Gravy:
   In a medium-sized wok or kadhai, add the remaining mustard oil and heat it over medium heat. Once the oil is heated, add cumin seeds and the bay leaf. Allow them to crackle and release their aromas.

4. Cook the Tomatoes:
   Add the chopped tomatoes to the wok and cook until they turn soft and mushy. This process will take about 3-4 minutes. Once the tomatoes are mushy, add red chilli powder, coriander powder, and ginger garlic paste. Stir well and cook until the raw smell of the ginger garlic paste disappears and the spices are well absorbed by the tomatoes.

5. Simmer the Curry:
   Add water to the wok, adjusting the amount based on how thick or thin you prefer the curry. Stir to combine and bring the mixture to a boil. Once the water begins to boil, gently add the fried fish pieces. Cook the fish over low heat to ensure it cooks through without falling apart.

6. Add Green Chillies:
   Slit the green chillies and add them to the curry for an extra layer of flavor and a hint of spice. Let the curry simmer until the fish is completely cooked, and the curry reaches the desired consistency.

7. Season and Serve:
   Season the curry with salt to taste, and turn off the heat once the fish is tender and the curry is well-flavored. Garnish with freshly chopped coriander leaves for a burst of freshness.

8. Serving Suggestions:
   Aar Macher Jhol is best served hot with steamed white rice. For an extra Bengali touch, pair it with Begun Bhaja (fried eggplant) on the side. This combination makes for a simple yet hearty lunch or dinner.

Enjoy this Bengali delicacy, and indulge in the comfort of Aar Macher Jhol with steamed rice for an authentic and satisfying meal.

Nutritional Information (Approximate per serving)

This recipe serves as a quick and satisfying meal for any day of the week. With its rich flavors and simple ingredients, Aar Macher Jhol is a dish that brings the true essence of Bengali cuisine to your kitchen.