It is an authentic Bengali delicious fish recipe which is prepared like mutton kosha. It is a spicy fish curry and is almost prepared in very household.
Aar maach/ Cat fish are great source of protein, omega 3s and minerals. They are highly enriched with vitamin B12 which supports in formation of red blood cell. They are great for our heart and helps in controlling cholesterol. It is good for our eyes and skin also.
Price ofAar maach / Cat fish: – Rs 400-700/kg
Time required:-30 min. (approx.)
Can be served with: – hot steamed rice.
· Aar maach – 04-05 pieces · Tomato – 01(medium size) finely chopped · Green chili paste – 1tsp · Garlic paste – 1tsp · Ginger paste – 1 tsp. · Onion -1 (finely chopped) · Turmeric powder – 1 tsp · Red chili powder – 1 tsp · Cumin powder – 1 tsp · Coriander powder – 1 tsp · Garam masala – 1/2tsp · Cumin seeds – ½ tsp · Salt – as per taste · Mustard oil – 02-0 3tbsp · Chopped coriander leaves for garnishing · Water
Direction for the recipe:-
Wash the pieces of fish and marinate them with turmeric powder and salt. Keep it for 15-20 min.
Heat oil in a kadai / pan. When smoke starts coming from the oil, add the fish. Fry them both side till they turn golden brown and set them aside.
In the same oil, add the cumin seeds and saute till they splutter.
Add the chopped onion. Fry them for 2-3 min.
Add chopped tomato in it and fry for 3-4 min in low heat till they tender well.
Then add the ginger and garlic paste and mix them well.
Add all the spices (except garam masala) and salt and cook for 4-5 min. Stir them often so that they didn’t stick to the kadai/pan.
Add little water and stir.
Now, add the fried fish and cook it for 7-8 min.
Sprinkle garam masala. Stir and mix it properly.
After 1-2 min, turn off the flame. Garnish it with chopped coriander leaves and serve it with hot rice.
You can also prepare the dish with raw fish instead of frying.
This recipe is like mutton kosha. So, to make the dish more delicious, cook it thoroughly.
Instead of chopped onion and tomato, you can use their paste.