Aar macher jhal bilati dhonepata diye( Spicy Menoda Catfish with culantro)

Aar macher Jhal:

Bilati Dhonepata or Culantro(Eryngium foetidum)is a stronger version of normal cilantro/coriander leaves. Culantro is often used in Bengali fish dishes to enhance the aroma and taste of the dish. I saw maa to use Bilati Dhonepata to make fish dishes and still now I can't forget the taste. I saw Bilati Dhonepata after a while in the Asian grocery store and literally, I grab them like I found a treasure. The same day I bought Aarmach (Menoda catfish) and I cooked up in my mind to make a fish curry using it. These leaves are long and totally different from normal cilantro leaves, as well as not a substitute for it. These leaves mostly used it in fish curry for its pungent aroma which sublimes the fish smell and gives a nice aroma.

Presenting Bilati Dhonepata diye Aar Macher Jhal(Spicy Menoda Catfish with Culantro)

Course- Non - Veg Side dish
Cuisine - Bengali
Author - Usashi Mandal
Preparation time - 20 minutes
Cooking time - 45 minutes
Serving - 4 people

Some other recipes:

Boal Macher matha diye chalkumror ghanto
Chingri macher Cutlet
Lau r Khosa bata


Ingredients:

4 piece of Menoda Catfish/ Aar mach (washed and dry)
1 tbsp ginger paste
2 tsp turmeric powder
2 tsp red chili powder
1 tsp fennel powder
2 tsp coriander powder
2 tsp cumin seeds
6 green chilies cut lengthwise
1 cup of chopped Culantro/Bilati Dhonepata 
1/2 cup tomato paste
4 tbsp mustard oil
1 bay leaf
2 dry red chili
Salt for seasoning

Instructions:

Step 1:

Start with cleaning the fish pieces with normal water for two times. Drain all water in a strainer. Rub salt and turmeric powder on fish pieces. 

Wash Culantro leaves and chopped it and keep aside.

Make the paste of ginger. 

Step 2:

1. First, heat a Kadhai before pouring the oil. It will prevent the fish to not stick in the kadhai. When Kadhai is heated add 3 tbsp of mustard oil and let it heat thoroughly, add fish pieces to fry.

2. Fry both sides for 3 minutes each. Take out and keep aside.

3. In the same oil roast bay leaf and dry red chilies and cumin seeds. Add tomato paste and saute for 2 minutes. Add ginger paste, turmeric, chili, fennel, and coriander powder. Add salt and green chilies. Now fry the masala until the oil separates from it.

4. Add 2 cups of lukewarm water and boil. Add fried fish pieces, simmer the flame, cover the lid, and cook for 15 minutes. 

5. After 15 minutes check the seasoning and add chopped Culantro/ Bilati Dhonepata leaves. Give a stir.

6. Bilati Dhonepata/ Culantro diye Aar macher/Menoda Catfish Jhal is ready to serve. Serve it with hot steamed white rice.