Aar/Ayr ba Magur er Shukno Shorsher Jhaal (Dry Mustard based Gravy of Long whiskered Catfish)

The fish loving family that we are, we have fish dishes almost daily in our diet. Naturally the onus comes to me to keep coming up with variations in fish recipes. Aar fish is a favourite in our family; so is magur. Both these fishes are known for their nutritional benefits too. And by now you have known the weakness Bengal has for mustard based dishes. So when two favourites come together, meal times become fun times for the entire family. During my stint abroad, I tried this recipe with catfish; and received raving reviews.



  • Ayr/Magur fish

  • Salt

  • Turmeric

  • Chilli powder

  • Mustard seeds (black and white mustard both)

  • Coriander (whole)

  • Cumin (whole)

  • Onion paste

  • Ginger paste

  • Garlic paste

  • Garam masala powder

  • Potatoes
  • Bay leaves
  • Mustard Oil


Preparation :

  • Dry roast mustard seeds (white and black mixed), and grind. Dry roast cumin and coriander seeds together and keep aside.
  • Peel potatoes and cut them into chunks. Smear with turmeric, salt and chili powder and then fry them in heated mustard oil and keep aside.
  • Marinate the pieces of fish with turmeric, salt and chili powder and set aside for about twenty minutes. In heated mustard oil fry these (light to medium, not more). Keep aside.
  • In the oil, now add bay leaves.
  • Now add one by one onion paste, ginger-garlic paste (more of garlic, little ginger). Fry well.
  • Add turmeric, chilies, salt and garam masala. Cook till the oil separates.
  • Add the potatoes. Now add warm water and let the potato cook well.
  • But remember that the end product will not have too much liquid. Add water accordingly.
  • Now add the fish. After about two minutes, turn off heat.
  • Now add the dry roasted ground masala, stir them into the curry.
  • Cover the pan and give a little standing time.
  • Remove from heat and serve with piping hot steamed rice.


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