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    Fish curry
    Bengali cuisine
    aar maach
    Intermediate
    For 4 people

    Aar Machher Jhol: Piquant Bengali Fish Curry


    An iconic Bengali fish curry, Aar Machher Jhol features fried aar fish steaks simmered in a spicy, tangy gravy thickened with curd. The chunky red chilli paste adds a kick of heat, while ginger and garlic lend aromatic depth. Cooking the gravy low and slow allows the fish to absorb the complex flavours. Serve piping hot with plain rice for a soul-soothing meal.

    Ingredients

    • For Red Chilli Paste:

    • Dried red chillies

      8-10

    • White vinegar

      2 tbsp

    • For Frying Fish:

    • Aar fish (cut into thick steaks)

      600 g

    • Salt

      1/2 tsp

    • Sunrise Haldi Powder

      1/2 tsp

    • Mustard oil

      2 tbsp

    • For Gravy:

    • Mustard oil

      2 tbsp

    • Whole radhuni

      1/2 tsp

    • Dried red chillies

      2

    • Onion (chopped)

      1 large

    • Tomatoes (chopped)

      2 large

    • Salt

      1 tsp

    • Ginger paste

      1 tsp

    • Garlic paste

      1 1/2 tsp

    • Red chilli paste (from above)

      2 tbsp

    • Sunrise Haldi Powder

      1/2 tsp

    • Sunrise Kashmiri Mirch Powder

      1 tsp

    • Sunrise Jeera Powder

      1 tsp

    • Curd

      100 g

    • Sugar

      1/2 tsp

    • Water

      1 cup

    • Coriander leaves (chopped)

      2 tbsp

    Sunrise tip: To prevent the curd from curdling, beat it well with a dash of sugar before adding it to the hot gravy. The sugar helps stabilise the curd.

     

    Steps

    Step 1: Soak and grind red chillies

    Time: 10 minutes

    Soak the dried red chillies in vinegar for 10 minutes or until softened. Grind into a thick, chunky paste and set aside.

     

    Step 2: Marinate and fry fish

    Time: 15 minutes

    Sprinkle salt and Sunrise Haldi Powder over the aar fish pieces. Coat evenly, then shallow fry in hot mustard oil until crispy and cooked through on both sides. Drain and set aside.

     

    Step 3: Temper the oil

    Time: 2 minutes

    Heat mustard oil in a deep pan. Add whole radhuni and dried red chillies. Sauté for a few seconds until they splutter and release aroma.

     

    Step 4: Fry onions and tomatoes

    Time: 8 minutes

    Add chopped onions and fry until lightly browned. Stir in the chopped tomatoes along with 1/2 tsp salt. Sauté until the tomatoes break down into a pulp.

     

    Step 5: Add ginger, garlic and spices

    Time: 5 minutes

    Mix in the ginger paste, garlic paste and red chilli paste. Sauté for 1-2 minutes. Add Sunrise Haldi Powder, Sunrise Kashmiri Mirch Powder, and Sunrise Jeera Powder. Sauté until the raw smell disappears and the oil starts to separate at the sides.

     

    Step 6: Combine curd and cook gravy

    Time: 10 minutes

    In a bowl, whisk the curd with the sugar until smooth. Pour this into the pan and stir well. Sauté for 2-3 minutes, then add 1 cup water. Mix well and bring the gravy to a boil.

     

    Step 7: Finish with fish and coriander

    Time: 5 minutes

    Once the gravy is boiling, add the remaining 1/2 tsp salt and chopped coriander leaves. Gently slide in the fried aar fish pieces. Coat them well in the gravy, cover and simmer on low heat for 5 minutes. Turn off the heat.

     

    Goes Best With

    • Side Dish: Steamed white rice, Luchi (Bengali puffed bread)