How to make aar macher kalia
Aar fish is a very popular in Bengal as it is having very less thorns same time it is very tasty also. It is a fresh water fish. In English it is called Long-whiskered catfish. 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 and this is How to make aar macher kalia/ Long-whiskered catfish curry.
Ingredients
- Arr fish/ Long-whiskered catfish chunks-05(here I have taken two fresh small fish and cut into 5 pieces)
- Onion -01
- Garlic -5 cloves
- Ginger -1/2 inch
- Tomato -1
- Salt
- Turmeric, coriander, red chili, and cumin powder -1 tsp each
- ½ cup Mustard oil (for frying the fish and for gravy)
- 1/2 tsp mustard seeds
- 2-3 pieces of green chili whole
- As needed curry leaves for garnishing and tempering with mustard seeds
How to make aar macher kalia
- Marinated the fish chunks with salt and turmeric powder and keep it for 10min.
- Heat oil in a pan and fry the fish and set aside.
- Heat the same oil and add mustard seeds, green chili, and curry leaves whole, and sauté for 1 minute.
- In a blender add onion, tomato, garlic, ginger and make a smooth paste and Add this paste and sauté.
- Now put salt, turmeric, red chili, Coriander, and cumin powder and cook for 2 minutes or till the spices leaves their raw smells.
- pour water and stir, then add the fried fish and cover the lid and cook for another 5min.
- Garnished with mint leaves and served with steamed rice.