Today we are making a very traditional Bengali fish curry dish – Aar Fish Gravy. The dish is very popular in Bengal. It goes well with pulao/jeera rice or simple steamed rice. The dish is very tasty and very easy to prepare.
Cooking time – 45 minutes Serve – 4
1.Aar fish piece – 4
2.Tomato – 1 (chopped)
3.Onion – 1 (chopped)
4.Garlic flakes – 4
5.Grated ginger – 1 tsp.
6.Cumin seeds – 1/4 tsp.
7.Turmeric powder – 1/2 tsp.
8.Cumin powder – 1/2 tsp.
9.Chilly powder – 1/2 tsp.
10.Bay leaves – 2
11.Salt to taste.
12.Ghee – 1 tsp.
13.Garam masala powder – 1/2 tsp.
14.Oil – 6 tbsp.
15.Raisins – 2 tbsp.
Method – 1.Wash the fish with lukewarm water, marinate with 1/2 tsp. of salt and a pinch of turmeric powder. Keep aside until use. Grind ginger,garlic and tomato into a paste. In a bowl mix the paste with turmeric-cumin-chilly powder and 1/4 cup of water. Keep it aside. Grind the raisins with little water into a paste.
2.Heat 2 tbsp. of oil in a frying pan. When hot reduce the heat and shallow fry the fish on both sides. Remove then from the pan and transfer to a bowl. Add 4 tbsp. of oil in the pan. Heat the oil and add cumin seeds.When the cumin becomes brown, add bay leaves and onion, fry till light brown. Add the masala mix and saute on medium flame until the raw smell of the masalas goes off. If needed add little water and again saute for few minutes. Add the raisins paste,saute for 2 minutes.
3.Add 1 to 11/2 cups of water and salt, let it bring to boil. Add the fish, cook till the fish becomes soft and the gravy is thick in consistency.
Aar Fish Gravy is ready. Serve the delicious fish gravy with pulao/rice.