Aar/Ayr-machher Jeerer Jhol (Long Whiskered Catfish in Cumin based gravy)
Aar fish has a distinct flavour of its own and it is full of flesh. The best way to enjoy this fish (according to me) is to keep minimal spicing while cooking any dish with it. When I was a new entrant to the domain of kitchen, I had this notion that to cook any non vegetarian item, adding onion and garlic to the gravy is a must. However, the more I got previews to recipes, especially traditional Bengali recipes, I began to understand the subtle art of infusing mild spicing so as to keep the taste of the main ingredient unmarred. This is one such example.
Ingredients
- Aar
- Salt
- Turmeric
- Chilli Powder
- Cumin seeds
- Bayleaf
- Cumin powder
- Ginger paste
- Green chillies
- Garam Masala Powder
- Oil
- Optional — 1 or 2 dried red chillies
Preparation
- Wash the fish and smear turmeric, chilli powder and salt on it
- Fry the fishes in heated oil till golden on all sides. Cover while frying
- Keep the fried fishes aside
- Temper the same oil with cumin seeds and bayleaf (optional — dried red chillies)
- Add cumin & chilli powder and also ginger paste
- Add turmeric powder, salt and let the spices cook
- Now add a little warm water to this to make a gravy
- Once the gravy starts to boil, add the fried fish pieces
- Add garam masala powder
- Add slit green chillies
- Once the gravy boils, and turn the heat off
- Serve with steamed rice