Best And fish soup recipe - Bengali fish curry Recipe

To begin making the Aar Macher Jhol preparation guide, wash and wipe down fish pieces twice with aqua.

Ensure they are properly cleaned.transfer in seasoning and turmeric ground mix to the cleaned fish pieces.

steep it and set aside.Leave the fish marination for about 2 hours.In a heavy bottomed pot, transfer in the required lubricate and toasty over medium toasty.

shallow fry the fish pieces and shallow fry until they turn lightly brown.

The fish pieces should be half cooked.In the medium sized wok/kadhai, transfer in the remaining lubricate and toasty over medium toasty.Once the lubricate is fiery, transfer in cumin seeds and bay leaf.

Let it crackle.transfer in diced tomatoes and toasty until they become mushy. To the mushy tomatoes, transfer in red chilli ground mix, coriander ground mix and ginger garlic paste.toasty until the raw smell goes off and the seasoning powders are absorbed by the tomatoes. transfer in aqua as per your required consistency and bring it to bubble.Once the aqua starts boiling, transfer in the fried fish pieces and toasty them over low flame.Slit the green chillies and transfer in them to the curry. Once the fishes are cooked completely and the curry reaches required consistency, seasoning it with seasoning and switch off the flameEnsure the curry is cooked over medium flame once the fish pieces are added.

If fish is overcooked, it might thaw in the curry.finish off with coriander leaves and offer warmly. Prepare Aar Macher Jhol and offer it along with Steamed Rice and Begun Bhaja for your everyday meals.