Alu diye Aar Macher jhol / Aar Fish Curry in traditional Style / Singara fish curry
Alu diye Aar Macher jhol/ Aar Fish Curry is a Bengali delicacy and one of the most frequently prepared recipes in every Bengali house. In this preparation, The marinated Aar fish chunks are fried and then simmered in a thick gravy made with tomatoes, onions, garlic, and ginger and sometimes added with potatoes finished in a warm, spicy, cumin, coriander flavored sauce this is How to cook Aar Fish Curry in traditional Style.
Equipment used
- Sil batta (if you don’t have then you can use a blender)
- Mixing bowl
- Kadai
- Spatula
Ingredients
- Aar fish (cut into curry cut size)-1
- Mustard oil-3/4th cup
- Potato-2(cut into curry cut size)-2
- Turmeric powder-1 tbsp
- Red chili powder-1/2 tbsp
- Coriander seeds-1 tbsp
- Cumin seeds-1 tbsp
- Ginger-1/2 inch
- Grated garlic-2 tbsp
- Whole red chili-2
- Bay leaf-1
- Cinnamon stick-1/4 inch
- Cardamom-1
- Cloves-4
- Chopped onion-2
- Chopped tomato-2
- Chopped coriander leaves-2 tbsp
- Salt
How to make Alu diye Aar Macher jhol / Aar Fish Curry in traditional Style / Singara fish curry
Clean and wash the fish chunks and keep them in a mixing bowl
Add turmeric powder and salt and rub the fish well
Heat oil in a kadai, let it come to a smoky point, and then add the fish chunks
Fry them well on both sides and take them out of the oil
Same way fry the other fish chunks
Now with the help of a sil batta crush the cumin, coriander, red chili, and ginger ( if you don’t have sil batta, then grind them with the help of a grinder)
Now add bay leaf, cardamom, cinnamon, and cloves in the same kadai and sauté them for a minute
Now add the grated garlic and stir them for a minute
Add the chopped onions and fry them till they become translucent
Now add the potato chunks and fry them for two minutes
Add tomatoes and mix them well
Now add the salt, turmeric powder, and red chili powder and sauté them for a minute
Add the spices paste (crushed in sil batta)
Sauté them well till the raw smell of the spices goes off
Add 2 cups of water and mix them well
Cover the lid and allow them to cook for 5 minutes on low flame to boil the potatoes
Now open the lid and slowly drop the fish chunks and mix them and cook for 2 minutes without cover
Turn off the flame
Transfer them to a serving plate and serve hot with hot rice
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Aar Fish Curry in traditional Style
Equipment
- blender
- A kadai or a fry pan
- mixing bowl
- Spatula
Ingredients
- 1 Aar fish
- 3/4 cup Mustard oil
- 2 Potato
- 1 tbsp turmeric powder
- 1/2 tbsp red chili powder
- 1 tbsp cumin seeds
- 1 tbsp Coriander seeds
- 1/2 inch ginger
- 2 tbsp grated garlic
- 2 whole red chili
- 1/4 inch cinamom stick
- 1 Cardamom
- 4 Cloves
- 2 tomato (chopped)
- 2 Onion(chopped)
- 2 tbsp coriander leaves(chopped)
- 1 bay leaf
- salt
Instructions
- Clean and wash the fish chunks and keep them in a mixingbowl
- Add turmeric powder and salt
- Rub the fish well with the salt and turmeric powder
- Heat oil in a kadai, let it come to the smoky point and thenadd the fish chunks
- Fry them well in both the sides and take them out from theoil
- Same way fry the other fish chunks
- Now with the help of a sil batta crush the cumin, coriander,red chili and ginger ( if you don’t have sil batta, then grind them with thehelp of a grinder)
- Now add bay leaf, cardamom, cinnamon and cloves in the samekadai and sauté them for a minute
- Now add the grated garlic and stir them for a minute
- Add the chopped onions and fry them till they becometranslucent
- Now add the potato chunks and fry them for two minutes
- Add tomatoes and mix them well
- Now add the salt, turmeric powder and red chili powder and sautéthem for a minute
- Add the spices paste (crushed in sil batta)
- Sauté them well till the raw smell of the spices goes off
- Add 2 cups of water and mix them well
- Cover the lid and allow them to cook for 5 minutes in lowflame to boil the potatoes
- Now open the lid and slowly drop the fish chunks and mix them and cook for 2 minutes without cover
- Turn off the flame
- Transfer them to a serving plate and serve hot with hot rice