Alu diye Aar Macher jhol/ Aar Fish Curry is a Bengalidelicacy and one of the most frequently prepared recipes in every Bengalihouse. In this preparation, The marinated Aar fish chunks are fried andthen simmered in a thick gravy made with tomatoes, onions, garlic, and gingerand sometimes added with potatoes finished in a warm, spicy, cumin, corianderflavored sauce this is How to cook Aar Fish Curry in traditional Style.
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