Ghatkol pata diye Aar Mach/ Aar fish recipe with Ghatkol leaves
Ghatkol/ Kharkol pata diye Aar Mach is a very uncommon and unpopular lost recipe, but it is very delicious as well as nutritious also,
What are Ghatkol Pata/leaves: The scientific name is Typhonium trilobatum. The common name is: Bengal Arum, Lobed Leaf Typhonium • Tamil: karunai-k-kilanku, pitikarunai, karunai, karu karunai kilanku • Bengali: Ghatkanchu, খারকোল Kharkol, ঘাটকোল Ghatkol, Ghet kachu • Assamese: chema kachu
Ghatkul/kharkol leaves are easily available plenty in West Bengal. It is highly nutritious and too delicious also, it is very simple to make, and it is very cheap;2-3 Rs per bundle.
The types of equipment required for this recipe is
Blender
Mixing bowl
Kadai
Spatula
The ingredients required for this recipe are
Kharkol/ Ghatkol leaves: try to choose fresh leaves, as you may face mild itching problem from old and stale leaves
Aar fish: Choose fresh Aar fish from the market
Cooking oil: For frying and cooking, mustard oil is recommended, which is not only enhancing the taste of the fish but also increases the overall taste of the recipe.
Poppy seeds: I used poppy seeds paste to make the gravy thick, and to enhance the taste, which is also a very healthy ingredient.
Tomato; choose to red one
Other ingredients are onion, bay leaves, cardamom, cinnamon, ginger, garlic, turmeric powder, cumin–coriander powder, red chili powder, green chili, and salt to test.
How to make Ghatkol/ Kharkol pata diye Aar Mach
Clean and wash the Aar fish, add salt and turmeric powder
Rub them with the fish chunks, and keep them aside for 15 minutes
Heat oil in a pan and slowly drop the fish and fry well on both sides once done then take out from the oil
Take a blender jar and add poppy seeds, green chili, ginger, and the kharkol leaves
Make a smooth paste and keep them aside
Heat oil in the same pan and add the crushed garlic, followed by bay leaves, cinnamon, and cardamom for tempering
As they splutter and sizzle, add the chopped onions, and stir them until they become translucent
Now add the spices. i.e. turmeric powder, salt, red chili powder, and cumin-coriander powder, and sauté them until the raw smell goes off
Add chopped tomato, and stir them for a minute
Now add the Ghatkol-poppy seed paste, and mix them well
Add water, and cook for 2 minutes (boil it for 1 minute)
Add the fried fish chunks, and cook for another 1 minute
Sprinkle chopped coriander leaves and serve hot with hot piping rice
Ghatkol/ Kharkol pata diye Aar Mach
Equipment
- blender
- mixing bowl
- A kadai or a fry pan
- Spatula
Ingredients
- 30 gm Kharkol/ Ghatkol leaves
- 750 gm Aar fish
- 30 gm poppy seeds/ posto (3 tbsp)
- 1/2 cup oil
- 1 tomato( chopped)
- 1 Onion( chopped)
- 1/2 inch ginger
- 5 cloves garlic(crushed)
- 1 tbsp turmeric powder
- 1/2 tbsp red chili powder
- 1 bay leaves
- 2 Cardamom
- 1/2 inch cinamom stick
- 1 tbsp cumin- coriander powder
- 2 green chili
- salt
Instructions
- Clean and wash the Aarfish, add salt and turmeric powder
- Rub them with the fishchunks, and keep them aside for 15 minutes
- Heat oil in a pan andslowly drop the fish and fry well on both the sides, and once done then takeout from the oil
- Take a blender jar and addpoppy seeds, green chili , ginger and the kharkol leaves
- Make a smooth paste andkeep them aside
- Heat oil in the same panand add the crushed garlic, followed by bay leaves, cinnamon and cardamom fortempering
- As they splutter andsizzle, add the chopped onions, and stir them until they become translucent
- Now add the spices .i.e.turmeric powder, salt, red chili powder and cumin-coriander powder, and sauté them until the raw smell goes off
- Add chopped tomato, andstir them for a minute
- Now add the Ghatkol-poppy seedpaste, and mix them well
- Add water, and cook for 2 minutes(boil it for 1 minute)
- Add the fried fish chunks,and cook for another 1 minute
- Sprinkle chopped corianderleaves and serve hot with hot piping rice