AAR MACHER JHOL / LONG WHISKERED CATFISH CURRY

GIANT RIVER CATFISH / LONG WHISKERED CAT FISH......this is what it is commonly called in English. In Bangladesh and in West Bengal, it is called AAR MAACH. Extremely popular among most of the Bengalis, it is eaten on a regular basis in both sides of my family. As the name goes, it is a river water fish, available fresh in the market and can be cooked in different ways. At times, we cook it with eggplant and potato, at times a thick gravy with ginger- garlic paste or sometimes with only ginger- green chilli paste or with tomatoes and potatoes cut length wise. 

With the head of this fish, we make yummy veggies along with eggplant and coriander paste or with bottle gourd. My friends other than Bengalis may find it weird but if you can grow the taste, and love fish, you may like it.

Different districts of Bangladesh and West Bengal have different ways of cooking. As my forefathers belong to the Comilla district of Bangladesh, there in the winter months, people cook it in a gravy of green chilli coriander leaves paste with broad beans, eggplant and potatoes without frying the fish. Hopefully shall come up with that recipe some other day.

This recipe is a regular one using very little of spices. You can alternate with any variety of catfish available at your place. If it is sea catfish, do use onions. We donot use much of onions for the fresh water fish varieties unless for some special dishes. Here in this island, we do not get them fresh! It is better to add some onion in that case, but today I have not!

INGREDIENTS :

Aar Mach : 6-7 steak
Ginger Paste : 2 tsp
Cumin Powder : 1 tsp
Red Chilli Powder : 1 tsp
Turmeric Powder : 1 1/2 tsp
Salt : As per taste
Cumin Seeds : 3 pinch
Chopped Coriander Leaves : 25 gm (for garnish)

Slitted Green Chilli : 1 or 2
Oil (Mustard) : 5 tablespoon.

METHOD : 

Wash fish pieces under running water. Apply salt, one tsp of turmeric powder. Mix well. Let it stand for about 15 minutes.

Mix together ginger paste, cumin+red chilli+turmeric powders+salt. Chop, wash coriander leaves.

Heat oil in pan. Lightly fry fish pieces until golden brown. They should remain soft.

Temper remaining oil with cumin seeds!. Be careful, they should not burn. Add in ginger paste, sauté for a minute, then green chilli paste. Sauté for another minute. At this stage, add turmeric powder, cumin powder, salt. Fry until oil separates from spices.

Now pour in one coffee mug of water. Give a stir, cover. Let gravy boil at medium to low heat. After 5 minutes, add fried fish pieces, slitted green chillies carefully. Let boil for another 3 minutes. You can pour  another 1/4 cup of water if required. Add chopped coriander leaves. Give a stir, switch off the stove.

This fish curry requires gravy to be light and not thick. Enjoy with steamed piping hot rice, with lentils, vegetable fritters to go. I have today family style tomato red lentil curry & Drumstic with potatoes in chilli-mustard paste!