Aar Macher Jhol Recipe – Bengali Style Fish in Tomato Gravy
Aar Macher Jhol is a delightful Bengali-style fish curry that is as rich in flavor as it is in tradition. The dish is prepared with Aar Maach, also known as Giant River Catfish or Katla or Rohu fish. This is a popular fish found in freshwater and brackish waters, known for its delicate flavor and tender meat. Traditionally served with steamed rice, this curry is a comforting dish for any occasion, be it a family dinner or a festive gathering. Its tangy, spicy tomato gravy makes it an unforgettable meal that is bound to please anyone who loves Bengali cuisine.
Cuisine: Bengali
Course: Dinner
Diet: High Protein, Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Aar Maach (fish) | 600 grams (Rohu/Katla, cut into thick steaks) |
| Tomato | 1 (finely chopped) |
| Bay leaves (Tej Patta) | 2 leaves |
| Ginger (paste) | 1-1/2 tablespoons |
| Green Chillies | 4 (coarsely crushed) |
| Cumin powder (Jeera) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Salt | To taste |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Green Chillies (slit) | 2 (lengthwise) |
| Mustard oil | As required |
| Water | 1-1/4 cups (add 2 cups for a looser gravy) |
| Sugar | A pinch (optional) |
| Coriander leaves (Dhania) | 1 tablespoon (optional, for garnish) |
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Instructions
-
Prepare the Fish:
Start by marinating the fish steaks with salt and turmeric powder. Allow it to rest for a few minutes while you prep the other ingredients. -
Shallow Fry the Fish:
Heat mustard oil in a wok over medium heat. Once the oil is hot, add the marinated fish steaks. Shallow fry the fish on both sides until they turn crispy and golden brown. This should take about 4–5 minutes per side. Once done, remove the fish from the wok and set it aside. -
Cook the Spices:
In the same wok, add the bay leaves and cumin seeds. Fry them for about 1 minute until aromatic. Next, add the chopped tomatoes and sauté them well. Cook the tomatoes until they soften and release their juices, forming a base for the curry. -
Add Ground Spices:
To the tomato mixture, add turmeric powder, cumin powder, coriander powder, and salt to taste. Continue to sauté the spices with the tomatoes until the oil starts to separate from the mixture and the raw smell of the spices dissipates. Add the ginger paste and crushed green chilies and sauté for another 2–3 minutes, ensuring that the ginger’s raw smell goes away. -
Make the Gravy:
Now, add water to the wok, stirring well to combine. Bring the mixture to a boil over medium-high heat. Once the gravy starts to bubble, gently slide in the fried fish steaks. Cover the wok and let the fish cook in the gravy for about 6–8 minutes or until the fish is fully cooked and tender. -
Finishing Touches:
After the fish has cooked, add the slit green chilies for extra flavor and a bit of heat. Check the seasoning and adjust the salt if necessary. If you prefer a slightly sweeter flavor, add a pinch of sugar. Let the curry simmer for 5 more minutes to allow all the flavors to meld together. -
Garnish and Serve:
Once the curry is ready, garnish it with freshly chopped coriander leaves. Serve this flavorful Aar Macher Jhol hot with a side of steamed rice and crispy Begun Bhaja (fried eggplant), a perfect accompaniment to this classic Bengali dish.
Tips for the Perfect Aar Macher Jhol:
- Fish Selection: While Aar Maach (Giant River Catfish) is ideal for this dish, Rohu or Katla fish also work wonderfully in this curry.
- Gravy Consistency: If you prefer a thicker gravy, reduce the amount of water. If you like it more soupy, add more water, as described in the recipe.
- Mustard Oil: Mustard oil is a key ingredient in Bengali cooking, giving the dish its distinctive flavor. It’s highly recommended for authentic taste.
Enjoy this delicious Bengali-style fish curry with a plate of piping hot steamed rice for an authentic taste of East India. The blend of spices, the tang of tomatoes, and the delicate fish will undoubtedly make this a family favorite. Whether for a weeknight dinner or a special occasion, Aar Macher Jhol will bring a taste of Bengal to your table.
