Tuesday, 3 November 2015

Bengali Aar Macher Kalia (Bengali Artamim Fish Curry)

          Durga puja is over but the festival season is still on and there are festivals like Kali Puja & Diwali, Vai Phota (Bhaiya Duj) , etc in the queue. Whenever we think of the festivals like Diwali and Vaiphota they are incomplete and colourless without foods(apart from puja). Frankly speaking for food lovers any occasion is just an excuse but to eating good foods.As we all know Bengali Non-Veg items are incomplete without Fish preparation so today I am going to post a fish recipe prepared with ‘Aar Mach’ or ‘Artamim Fish’. This fish is really taste good when cooked bit spicy. We Bengali always look for fresh Aar Mach of Ganga (Artamim fish from Ganges). It says that the taste of Aar mach of Ganges is unbeatable. I was fortunate enough this time that I got a fresh fish (as per my knowledge and also claimed by the seller :)) .At the time of frying of fish one can sure about the freshness of the fish if the smell coming out good.As it has less bones it is also perfect for you little child to have this. Due to its less bone character people experiments a lots and prepare variety of recipes  So posting a very very simple recipe using Aar Mach hope you all like this. Enjoy the festival and have a good food.


Ingredients:
Aar Fish (Pic Courtesy : Wikipedia)
·        Aar Mach (Artamim fish) – 1 kg(in pieces)  
·        Boiled Onion Paste – 3 nos.
·        Ginger-Garlic paste – 2 tbsp.
·        Yogurt – 2 tbsp.
·        Tomato puree – with 2 tomatoes.
·        Garam Masala Powder – ¼ tsp.
·        Turmeric Powder – ½ tsp.
·        Red Chili Powder – ½ tsp.
·        Green Chili Slit – 2 mos.
·        Coriander Powder – 1 tsp.
·        Ghee – 1 tsp.


Method:
·        Wash fresh fish pieces properly and gently. 
·        Marinate fish pieces with lemon juice and salt. Keep it for 10 -15 minutes. Then drain water from it.

·        Mix turmeric powder with fish and fry it using hot oil.

·        Keep fried fishes aside

·        If you want a nice reddish colour of the gravy add a little bit of turmeric and red chilli powder. But always keep it mind that add only when the oil is moderately hot otherwise it will be burned and the colour becomes blackish.
  
·        Use the remaining oil and add ginger – garlic paste and fry it for 2 – 3 minutes.

·        Add boiled onion paste into it. Sauté for 3 to 4 minutes or until the oil began floating it.

·        Add turmeric and Kashmiri red chilli powder, mix well.

·        When done add tomato puree , salt , sugar , and mix it well for 1 to 2 minutes then add bitten yogurt and cook for another 5 minutes.

·        Stir and add a cup of water, wait for sometimes when water begins to boil add fried fish pieces.

·        Cook for 10 – 15 minutes or the gravy is moderately thickened up. Finally add chopped coriander leaves, ghee and bit garam masala powder. Remove from heat and give a standing time. 

·        Its ready to serve with plain simple hot steam rice.


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