Aar Mach
scientific name is SPERATA AOR
Long-Whiskered Catfish in English
- Content of high quality protein, aiding to muscle growth, tissue repair & weight management.
- Content of high ratio of Omega-6 to Omega-3 fatty acid helps in reducing inflamation and support cardiovascular & cognitive functions.
Ingredients
| Aar Mach: 2 | Salt: 3 Tbsp (for marination) + ¼ tsp (for gravy) | Turmeric Powder: 2 Tbsp |
| Organic Mustard Oil: 2 Tbsp (for marination) + 1 cup (for cooking) | Potatoes: 2 medium size | Tomato: 1 medium size |
| Ginger Paste: 3 Tbsp | Cumin Powder: 4 Tbsp | Red Chilli Powder: 3 tsp |
| Kashmiri Mirch Powder: 3 tsp | Brown Sugar: ¼ tsp | Green Chillies: 5 |
Grinded Garam Masala
| Onions: 1 medium size | Gralic Cloves: 20 |
| Black Peepers: 8 | Green Cardamom: 6 |
| Cinnamon Sticks: 4 (1″ each) | Jaitri: 1 |
Phoron
| Cloves: 4 | Whole Cumin Seeds: 1 tsp |
| Black Peepers: 16 | Panch Phoron: 1 tsp |
| Whole Dried Red Chillies: 2 | Bay Leaves: 4 |
Garam Masala Powder
| Green Cardamom: 5 | Cinnamon Sticks: 4 (1″ each) |
Procedure
Step 1: Wash the fish pieces gently in running water.
Step 2: Keep the fish pieces in lime water for 5 minutes.
Step 3: Again wash in fresh pieces in running water and keep in a strainer. Press the fish pieces lightly with 2 palms to drain out the remaining water.
Step 4: Marinate the fish pieces with salt, turmeric powder & mustard oil. Marination time: 10 minutes.
Step 5: Grind the Garam Masala ingredients by hamal-dista.
Step 6: Soak cumin powder with warm water for smooth paste.
Fish Fry
Step 1: Turn on the gas and place the wok on low flame.
Step 2: When the wok is warm enough, pour 1 cup mustard oil and sprinkle ¼ tsp salt.
Step 3: At first, fry 1 piece in medium flame and cover with lid.
Step 4: Lightly fry the fish pieces till they turn golden brown. Fry all the sides of the fish pieces.
Step 5: When the fish pieces are fried, keep them on a separate plate.
Potato Fry
Step 1: Fry the potatoes in remaining oil in high flame. Cover with lid. When the potatoes are almost fried, sprinkle ¼ tsp salt and saute.
Step 2: Remove the potatoes from the oil.
Cooking
Step 1: Turn off the gas. Separate some oil.
Step 2: Turn on the flame and place the wok (containing the remaining oil) on it.
Step 3: Add phoron ingredients for aroma.
Step 4: When aroma starts to come out, add ginger paste. Cover with lid.
Step 5: When ginger paste is fried, add onion, garlic & Garam Masala Paste. Saute until the masala is fried.
Step 6: Pour some of the remaining oil and saute in medium flame. Fry till the oil separates from the spices.
Step 7: Add cumin paste (which was prepared in Step 6 of first stage of Procedure).
Step 8: Add tomatoes and fry for 2 minutes. Add fried potatoes and pour some of the remaining oil. Saute in medium flame.
Step 9: Add some salt (according to taste). Add Red Chilli Powder and mix everything in low flame.
Step 10: Add Kashmiri Mirch Powder and mix them thoroughly. Pour the remaining oil. Saute and mix well.
Step 11: Pour 4 cups of hot water (1 cup at a time) and mix thoroughly.
Step 12: When the gravy starts to boil, add the fish pieces one-by-one. Dip will all the fish pieces in boiling gravy.
Step 13: Add brown sugar.
Step 14: Let the gravy boil in high flame for 5 minutes. Then, let it boil in low flame for another 5 minutes.
Step 15: Add 1 tsp Garam Masala and mix thoroughly. Slightly crack the green chillies and add them in the gravy.
Step 16: Taste the gravy. Add some salt (if required) and mix thoroughly.
Step 17: Turn off the gas and rest for 5 minutes.
Step 18: Aar Macher Jhal ready.
Tips
- In Step 3 & 4 of Fish Fry, always fry the fishes in medium flame.
- In Step 4 of Fish Fry, remember that the inside part of the fish pieces should remain soft.
- In Step 3 of Cooking, never let the Phoron ingredients burn.
- In Step 4 of Cooking, the amount of oil is reduced before adding ginger paste to avoid spilling of oil. Also, the wok is covered with a lid to avoid oil spilling.