Adar Maach / Bengali Dry Fish Curry with Ginger

This fish curry is bursting with the ginger flavour. Dry and resembling more of a stir fry, which we call Chorchori in Bengali, Adar Maach goes well with rice and lentils.

Adar Maach / Bengali Dry Fish Curry with Ginger

Serves 4-5

Ingredients:

4 thick pieces of fish

2 medium potatoes – peeled and cubed

1 small onion – sliced

2 inch ginger – paste

2 tsp turmeric powder

2-3 green chillies – chopped

1 tsp cumin seeds (make a paste of it with some water)

½ tsp cumin seeds for tempering

1 medium bay leaf

Salt

 A pinch of sugar

¼ cup pure virgin mustard oil

Method:

Marinate the fishes with some salt and 1 tsp turmeric powder.

Rub them well over the fishes and keep aside for 10-12 minutes.

Heat oil and shallow fry the onions until they are golden.

Once done transfer the pieces of fish in a separated bowl.

Add the cumin seeds and bay leaf to the rest of the oil.

Sauté for some seconds and as they start to sizzle add sliced onions to them.

Sprinkle some salt and sugar over the onions and fry until the onions turn red.

Add the cubed potatoes and cook them with the onions until the potatoes turn golden brown. If required add a dash of water to them to continue the cooking.

Add the rest of the turmeric powder, salt, green chillies and the cumin seeds paste and cook until the oil starts to separate.

Add the pieces of fish to them and add a little water just to continue cooking. If you want you can cut the fishes into cubes after they are fried.

Cook until the fishes and potatoes are nicely cooked.

Add the ginger paste to some water and add this water to the curry.

Stir to mix it well and switch off the flame.

Serve hot with some rice and dal.