To start preparing the Jhol Aar Macher recipe, first marinate the fish with salt and turmeric dust.
Heat the oil in a wok and fry the fish on both sides to become crunchy and golden. Remove and keep aside.
In the same wok, add bay leaves and cumin seeds. Fry them for 1 minute and add the chopped tomatoes.
Melt good. In this Bengali -style fish sauce, add turmeric powder, cumin powder, coriander powder and quite salt and brown until the tomatoes soften. Add the ginger paste and coarsely crushed green chillies. Go up to when the raw smell disappears and the oil floats.
Now add the water and allow the fish sauce to come to a boil. Once the sauce starts boiling, add the fried fish and cook covered until the fish cooked. [This should take about 6 to 8 minutes approximately]
Once the fish has cooked, add the green chillies to crack, season the salt if necessary and add the sugar to taste. Let it cook for 5 minutes.
Garnish this Bengali fish curry with coriander leaves and serve hot. Serve the pipes Aar Macher hot – fish in the spicy tomato sauce together with steam rice and started Bhaja for a lunch or dinner on weekdays. Enjoy!
