Preparation Time: - 15 min
Cooking Time: - 25~30 min
Servings: - 2~3 persons
- 250 gm Aar Mach/ River Catfish
- 1 medium sized onion chopped
- 3 tsp Ginger Garlic paste
- 1 medium sized Tomato chopped
- 1 medium size Eggplant cut into cubes
- ½ tsp Turmeric Powder
- 2 Green Chili silted horizontally (you can use whole red chilli also according to your preference)
- 1 tsp Kashmiri Red Chili powder (optional)
- 1 tsp Jeera / Cumin powder
- 7 tbsp mustard oil ( This is authentic Bengali cuisine and so I prefer mustard oil – if you find the smell appalling then you can use Sunflower or Canola oil but taste may be less pungent. )
- Salt to taste.
- Few chopped coriander leaves for garnishing.
- Wash the fish thoroughly and rub with turmeric powder and salt. Keep aside for 15 minutes.
- Chop onion, tomato, coriander leaves and eggplant. Please remember to cut eggplant into cube-shaped pieces.
- Rub salt to the eggplant cubes and keep aside. This makes the eggplant absorb less oil
- Heat 3 tbsp mustard oil in kadai or non-stick pan in high heat.
- When oil starts smoking turn the burner to medium setting and shallow fry the pieces of fish till they turn light golden. Keep aside.
- Wash the kadai or use another one as this fish has some smell.
- Add 4 tbsp oil and heat again.
- Now add the onion and one green chilli. If you want it spicier you can add whole red chili also.
- Stir and fry the onions till they turn golden brown.
- Add ginger garlic paste and sauté for a minute.
- Add tomato, stir and cook till the tomatoes are all nicely mushed up and there is no raw smell. Stir continuously.
- Add the brinjal pieces and mix well.
- Now add little bit of turmeric powder, jeera powder and salt. Optionally add Kashmiri red chili powder now.
- Sauté for couple of minutes and add a cup of water.
- When the mixture starts boiling add the fried fish pieces.
- Stir a little to mix uniformly. The fish pieces should remain intact.
- Cover and simmer for about 10 mins.
- Adjust the gravy amount according to your preference. I prefer it thick and that is why I boil for little more.
- Turn the burner off and garnish with coriander leaves and green chili.