Aar macher jhol | Aar macher recipe | Bengali macher jhol recipe

Aar macher jhol is a subtle and comforting Bengali macher jhol aka bengali fish curry. It is a pure Bengali delicacy and one of the most frequently prepared aar macher recipe in almost every Bengali house. This macher patla jhol is very popular in Bangladesh, West Bengal and few other subcontinents of India. In this preparation, fried fish slices are cooked with potato chunks, green chillies in mildly spicy tomato gravy. This scrumptious Bengali recipe fish is always relished with hot steamed rice.

About the recipe
Health Benefits of Aar mach
Tips and Suggestions
How to make Aar macher jhol (step wise photos)
Recipe Card

There is an eternal bonding between fish and Bengalis and as a Bong, I completely agree with it. For Bengalis, fishes are much more than a food ingredient. According to our old ancestors, fishes are auspicious and it’s a noteworthy part of any celebration. Whether it’s Annaprasan or Marriage ceremony or a Matshamukhi (after death ceremony), fish curries are the salient part of any of these.

Other than occasions or celebrations, a Bengalis meal is incomplete without fish curries. In this case, Rui, Katla, Aar, Talapia, Mrigal play the most important role to complete any Bong’s regular meal. Macher jhol and bhaat is the most desired food that a Bengali can have almost daily without a single complaint. So, they are also called ‘Mache Bhate Bangali’. Whether you are sick or want to celebrate something fish curry is always there in every bengali house’s menu.

Fish Curry recipes have exceptional contribution to the Bengali cuisine. The huge varieties of fishes and the fish preparations make this cuisine rich and unique from others. Aar macher jhol is one of the simplest and light bengali macher jhol preparations which is frequently prepared throughout the year in any Bengali household.

Whenever I talk about aar macher recipe, it always makes me nostalgic. I have grown up eating this delight. Aar macher jhol is my mom’s one of the most favourite macher jhol recipe. Hence my dad frequently buys fresh aar mach whenever its available in fish market. My mom prepares different types of fish curry with this fleshy fish like aar macher jhol, aar macher kalia, aar macher shorshe jhal, aar macher muitha and many more.

Whenever mom used to prepare aar macher jhol, we used to devour it with immense pleasure. A bowl of Bengali fish curry with piping hot steamed rice is a complete bliss. Only a bong can understand the indulge of this combo.

Other than that, aar mach is a kid’s friendly fish because it has got minimal bones. It is very easy for moms to separate the bones from the aar fish pieces and make their kids eat fish. Aar macher jhol is always a great way to add protein and nutrition to your kid’s diet.

Aar macher jhol is a very simple and easy recipe which requires minimal effort and minimal ingredients to get prepared. All the ingredients required to prepare this aar macher recipe is easily available in any bengali kitchen pantry. The best part of the recipe is that it gets prepared within half an hour. Though it gets ready very easily, but it tastes divine with steamed rice.

Aar macher jhol with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have shared all the tips and tricks below to prepare a perfect aar macher recipe. But before directly jumping into the recipe, let me share few interesting facts about Aar Mach (long whiskered catfish) and the recipe.

• The Omega 3 contained in the fish helps to make our heart healthy.
• Aar mach is high in protein and low in fat which makes it beneficial for growing kids to adult.
• They are very good source of Vitamin D which is important for our bone.

• Always marinate the fish slices with salt and turmeric powder for 10-15 minutes.
• Always use mustard oil for cooking this fish recipe. It will give amazing flavour and taste to the fish curry.
• Fry the fishes moderately before adding into the gravy. Over frying makes the fish chewy.
• Make a paste of spice powders before adding into the curry to make the step handy.
• Adjust the amount of green chillies according to your own preference.
• The texture of aar macher jhol is runny but you can adjust the amount of water for gravy according to your own preference.

For the Bengali Fish Curry, first clean the fish pieces and wash them gently. Then marinate them with salt and turmeric powder for at least ten minutes.

Cut the potatoes and tomatoes lengthwise and keep them aside.

Then put a pan on flame and allow it to become completely dry. Then add mustard oil into the pan and wait until the oil is hot. Generally, most of the traditional Bengali food is cooked in mustard oil. It gives an outstanding flavour to the dish.

Fry the marinated fish pieces over medium flame for 2-3 minutes each side. Then flip the pieces very carefully and fry the other side in same way. Strain the excess oil and keep the aar mach pieces aside on a plate.

Now in the same pan, if required, add some more mustard oil and wait until the oil is hot. I have not added any extra oil for the recipe. Add cumin seeds for tempering and let them crackle.

Add the potato pieces into the pan and cook it in medium flame for couple of minutes. Add turmeric powder, salt and cook it over medium flame for another 3-4 minutes.

Then add tomato slices, green chillies into the pan and give a nice mix. Cover the pan and cook it in low flame for another few minutes until the potatoes get cooked and tomatoes get mushy.

In the meantime, take a bowl and add 1 teaspoon red chilli powder,1½ teaspoon coriander powder, 2 teaspoons cumin powder and 2 tablespoons of water into it. Mix it thoroughly and make a smooth paste of the spices.

Add the masala paste into the pan and mix it well. Cook it in low flame for some time so that the masala can get cooked properly and the raw smell disappears.

Then add water into the pan for the gravy and give a nice stir. Cover the pan and put the flame in high until the gravy starts boiling. Then put the flame in low and take off the lid.The consistency of the Aar macher jhol gravy is runny. But you can prepare it according to your own preference.

Add fried fish pieces into the gravy carefully. Cover the pan and cook it in low flame for 5 minutes. Take off the lid and flip the pieces very carefully. Again, cover the pan and cook it in low flame for another few minutes. Then switch off the flame and your patla macher jhol is ready to serve.

Many recipes for bengali fish curry have already been shared in my previous posts. You can check few of them like

Rui kalia
Barishali Ilish
Shorshe Tangrar Jhal
Pabda fish bhuna

..And Many more…

• 5 large Aar mach pieces(long whiskered catfish)
• 1 teaspoon Salt
• 1 teaspoon Turmeric powder (Haldi)

• 1 teaspoon red Chilli powder (Mirchi powder)
• 2 teaspoons Cumin powder (Jeera powder)
• 1½ teaspoons Coriander powder (Dhaniya powder)
• 2 tablespoons Water

• 2 medium Potatoes, peeled and cut lengthwise
• 2 Tomatoes, deseeded and cut lengthwise
• 2-3 green Chillies
• 1 teaspoon Cumin seeds (Jeera)
• 1 teaspoon Turmeric powder (Haldi)
• 1¼ cups Water for gravy
• Salt to taste
• ¼ cup Mustard oil for cooking

1. Clean the Aar mach slices and wash it nicely in running water. Then transfer the fish slices on a plate.
2. Marinate the fish slices with 1 teaspoon salt, 1 teaspoon turmeric powder. Make sure all the pieces get coated evenly. Keep them aside for 10 minutes.
3. Put a pan on flame and allow it to become completely dry. Add ¼ cup mustard oil into the pan and wait until the oil is hot.
4. Put the flame in low and add the marinated fish pieces (Step 2) into the pan. Fry each side of the fishes for 2-3 minutes in medium flame. Then flip the pieces very carefully and fry the other side in same way. I have used splatter guard during the time of frying fish pieces to avoid hot oil splattering. Strain the excess oil and keep the aar mach pieces aside on a plate.
   Tip: Don’t overcook the fishes, otherwise the fishes will become chewy.
5. In the same pan, if required, add some more mustard oil and wait until the oil becomes hot. Add 1 teaspoon cumin seeds and let them crackle.
6. Add the potato pieces into the pan and give a nice stir. Cook it in medium flame for couple of minutes.
7. Add 1 teaspoon Turmeric powder, salt and give a nice mix. Cook it over medium flame for another 3-4 minutes.
8. Add tomato slices, 2-3 green chillies into the pan and give a nice mix. Cover the pan and cook it in low flame for another 5-6 minutes until the potatoes get cooked and tomatoes get mushy.
9. In the meantime, take a bowl and add 1 teaspoon red chilli powder,1½ teaspoon coriander powder, 2 teaspoons cumin powder and 2 tablespoons of water into it. Mix it thoroughly and make a smooth paste of the spices.
10. Add the masala paste into the pan and mix it well. Cook it in low flame for another 2-3 minutes so the masala can get cook properly and the raw smell disappears.
11. Add 1¼ cups of water into the pan for the gravy and give a nice stir.
12. Cover the pan and put the flame in high until the gravy starts boiling. Then put the flame in low and take off the lid.
    Note: The consistency of the Aar macher jhol gravy is runny. But you can prepare it according to your own preference.
13. Add fried fish pieces into the gravy carefully. Cover the pan and cook it in low flame for 5 minutes.
14. Take off the lid and flip the pieces very carefully. Again, cover the pan and cook it in low flame for another 3-4 minutes.
15. Switch off the flame and put the pan down.

Transfer the aar macher jhol into a serving bowl or on a serving plate. Serve hot or warm to enjoy the best taste. Pair up the dish with steamed rice and enjoy your comfort meal.

Aar macher jhol | Aar macher recipe | Bengali macher jhol recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

To marinate the fish

• 5 large Aarmach pieces(long whiskered catfish)
• 1 teaspoon Salt
• 1 teaspoon Turmeric powder (Haldi)

For the spice paste

• 1 teaspoon red Chilli powder (Mirchi powder)
• 2 teaspoons Cumin powder (Jeera powder)
• 1½ teaspoons Coriander powder (Dhaniya powder)
• 2 tablespoons Water

Other ingredients for Aar macher jhol

• 2 medium Potatoes, peeled and cut lengthwise
• 2 Tomatoes, deseeded and cut lengthwise
• 2-3 green Chillies
• 1 teaspoon Cumin seeds (Jeera)
• 1 teaspoon Turmeric powder (Haldi)
• 1¼ cups Water for gravy
• Salt to taste
• ¼ cup Mustard oil for cooking

Instructions

1. Clean the Aar mach slices and wash it nicely in running water. Then transfer the fish slices on a plate.
2. Marinate the fish slices with 1 teaspoon salt, 1 teaspoon turmeric powder. Make sure all the pieces get coated evenly. Keep them aside for 10 minutes.
3. Put a pan on flame and allow it to become completely dry. Add ¼ cup mustard oil into the pan and wait until the oil is hot.
4. Put the flame in low and add the marinated fish pieces (Step 2) into the pan. Fry each side of the fishes for 2-3 minutes in medium flame. Then flip the pieces very carefully and fry the other side in same way. I have used splatter guard during the time of frying fish pieces to avoid hot oil splattering. Strain the excess oil and keep the aar mach pieces aside on a plate.

Tip: Don’t overcook the fishes, otherwise the fishes will become chewy.

5. In the same pan, if required, add some more mustard oil and wait until the oil becomes hot. Add 1 teaspoon cumin seeds and let them crackle.
6. Add the potato pieces into the pan and give a nice stir. Cook it in medium flame for couple of minutes.
7. Add 1 teaspoon Turmeric powder, salt and give a nice mix. Cook it over medium flame for another 3-4 minutes.
8. Add tomato slices, 2-3 green chillies into the pan and give a nice mix. Cover the pan and cook it in low flame for another 5-6 minutes until the potatoes get cooked and tomatoes get mushy.
9. In the meantime, take a bowl and add 1 teaspoon red chilli powder, 1½ teaspoon coriander powder, 2 teaspoons cumin powder and 2 tablespoons of water into it. Mix it thoroughly and make a smooth paste of the spices.
10. Add the masala paste into the pan and mix it well. Cook it in low flame for another 2-3 minutes so the masala can get cook properly and the raw smell disappears.
11. Add 1¼ cups of water into the pan for the gravy and give a nice stir.
12. Cover the pan and put the flame in high until the gravy starts boiling. Then put the flame in low and take off the lid.

Note: The consistency of the Aar macher jhol gravy is runny. But you can prepare it according to your own preference.

13. Add fried fish pieces into the gravy carefully. Cover the pan and cook it in low flame for 5 minutes.
14. Take off the lid and flip the pieces very carefully. Again, cover the pan and cook it in low flame for another 3-4 minutes.
15. Switch off the flame and put the pan down.

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