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%aar macher kalia recipe debjanir rannaghar

Aar Macher Kalia

Tangy, flavorful, and rich Bengali Aar Macher Kalia; a fish curry prepared with Aor aka Singara Fish. This is a must try recipe of Bengali Macher Jhol

Ingredients

Scale
  • 5 pieces Aar Mach (500 g)
  • 3 Potatoes
  • 2 Onions (big)
  • 1 Tbsp. Ginger Paste
  • 1 Tbsp. Garlic Paste
  • 2 Tomato
  • 2 Green Chili
  • 20 Raisins

For Tempering

  • 2 Dry Red Chili
  • 6 Clove
  • 1 Cinnamon Stick
  • 4 Green Cardamom
  • 2 Bay Leaves

Spices

  • 1 Tsp. Turmeric Powder
  • 1.5 Tsp. Kashmiri Red Chili Powder
  • 1 Tsp. Cumin Powder
  • 1 Tsp. Bengali Garam Masala Powder
  • 1 Tsp. Salt or to taste
  • 1 Tsp. Sugar
  • 4 Tbsp. Mustard Oil
  • 1 Tbsp. Ghee

Instructions

%Aar Macher Kaliya Making

  1. I use pieces from a big size fish for this recipe. Also, I do not use a head or tail in this recipe. You may refer to the fish cut (round) in the picture.
  2. Take 5 pieces (at least 100g each or more) of Aar Mach.
  3. Marinate the fish chunks with 1/2 Tsp. each of Turmeric Powder and Salt.
  4. Keep the fish marinated for 15 minutes before cooking.
  5. Soak Raisin in warm water for 10 minutes.
  6. Meanwhile, peel the skin of potatoes and cut those into halves if using medium size potatoes. You can cut those into 4 pieces if using big-size potatoes or can use whole if using baby potatoes.
  7. Roughly chop 1 onion and make a paste of another onion.
  8. Make a paste of the tomatoes along with the green chilies.
  9. Now heat mustard oil in a pan till the oil emits aroma and changes color.
  10. Now lightly fry the fish from both sides.
  11. Do not over-fry Aar Maach aka Singara Fish. Over-fried fish after cooking in gravy will have the texture of rubber which should not be the case. Instead, lightly fry the fish chunks.
  12. Fry each side for a maximum of one minute.
  13. Once fried strain fish chunks from the oil.
  14. Now sprinkle 1/2 Tsp. each of the turmeric powder and salt on potato chunks and marinate those.
  15. Fry the potato chunks in the remaining oil in the pan till those are golden brown in color and 1/2 done.
  16. Strain potatoes from the pan.
  17. Now add half of the ghee to the oil.
  18. Temper the ghee and oil mixture with dry red chilies, clove, cinnamon stick, green cardamom, and also bay leaves.
  19. Once the spices emit aroma add chopped onion and also onion paste together.
  20. Fry both on low flame till the onion changes color and there is no raw aroma.
  21. Now add ginger garlic paste followed by the tomato and green chili paste, and give a thorough mix.
  22. Cook for at least 3 minutes till there is no raw smell.
  23. Now add Turmeric Powder, Red Chili Powder, Cumin Powder, Sugar, and Salt, and give a thorough mix.
  24. Keep the flame medium and stir continuously till the sides of the mixture leaves oil.
  25. This will take around 5-7 minutes and then the mixture will change color.
  26. While frying, you can add 1-2 Tbsp. water if the mixture is getting dried.
  27. Add soaked raisins and mix again. 
  28. Now add 2 cups full of water and after mixing bring it to a boil.
  29. Add fried potatoes and keep cooking till the potatoes are well done.
  30. This may take around 7-10 minutes while keeping the flame low depending on the quality of the potatoes.
  31. Once potatoes are cooked add fried fish and give a light mix. 
  32. Cook for 2 minutes on high flame.
  33. Add remaining Ghee and Bengali Garam Masala and after mixing switch the flame off.
  34. Cover the pan with a lid and open the lid after 10 minutes or while serving.

Notes

  • Aar Mach is also known as Aor Fish/ Seenghala fish/ Aor Fish.
  • Sugar is optional. You can skip it and this has nothing to do with me being a Ghoti. It is just, sugar balances the flavors.
  • You can skip the ghee to make the Aar Macher Kalia less-calorie Fish curry.
  • Last but not the least, you can skip raisins too. However, I like the bits of raisins in Macher Kalia.
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