Aar Macher Matha/Muro Diye Begun | Brinjal with Long-whiskered catfish head


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It is a very simple and easy recipe and requires moderate effort to prepare this. This dish is prepared with very common and easily available ingredients.

You can’t be impatient while frying the fish head and it takes a bit time to cook it properly. But it’s completely worth to spend each of the seconds on the dish. This recipe is quite different from other fish head preparations and really tastes so unique and delicious.
Indian recipe, Bengali Cuisine, Aar Macher Matha/Muro Diye Begun (Brinjal with Long-whiskered catfish head), Rumki's Golden Spoon, Begun Muro, Chyanchra, recipe with fish head, nonveg recipe with brinjal/aubergine/eggplants, Bengali fish head/macher matha/macher muro recipe, muri ghonto, begun ghonto, aar macher muro diye chyanchra

Since my childhood, I love eating fishes and I always prefer fishes over fish heads. But when its Aar Macher Matha/Muro Diye Begun, the story gets changed completely. Whenever I visit my native town, I always ask my Dad to bring fresh and big Aar Mach(fish) from market. My native town is on the banks of Brahmaputra river which is famous not only for its hugeness and history but also for its fresh and tasty fishes, specially Aar Mach. Normally people say Podda river’s Ilish mach(Hilsa dish) and Brahmaputra river’s Aar Mach(fish) are incredibly tasty.

As everyone knows that Bengalis are renowned for eating fishes and they prepare and eat hundreds of varieties of fishes in their life with different preparations. The story continues to be the same even with fish heads too.


Varieties of preparation with fish head
There are many authentic Bengali preparations are there with big fish head like Muri Ghonto, Macher matha diye Bandhakopi, Macher matha diye Kochu Shaak, Macher Matha diye Dal and many more.


How to cook big fish head?
  • Make sure scaling, cleaning and washing of the fish heads is done properly.
  • Always marinate the fish head with Turmeric powder and Salt at least for 10 minutes for best result. In authentic Bengali preparations for fish, no other spices are added to the fish head.
  • Always cut the fish head at least into four pieces. It is very tough to cook whole fish head. Either it may not get cooked from inside or you need to pour huge amount of Oil to cook it properly.
  • Deep fry the fish head separately before adding into the vegetables.
Indian recipe, Bengali Cuisine, Aar Macher Matha/Muro Diye Begun (Brinjal with Long-whiskered catfish head), Rumki's Golden Spoon, Begun Muro, Chyanchra, recipe with fish head, nonveg recipe with brinjal/aubergine/eggplants, Bengali fish head/macher matha/macher muro recipe, muri ghonto, begun ghonto, aar macher muro diye chyanchra


Secret behind the taste of Bengali fish head preparation
Bengalis always use Mustard Oil to fry fishes, fish heads and to cook any fish preparation. This is the ancient secret behind the outstanding taste of Bengali fish preparations. You can never get the same taste with any other Oil other than Mustard Oil.


How to bring best flavour to the dish?
In this preparation, I have not used any whole spice for tempering. First, I have added Garlic because it gives better aroma when you add them before Onions.

I have added Ginger strips only after the addition of Brinjals. It will give fresh but not raw flavour of Ginger to the dish. In this preparation Ginger plays an important role in flavouring. So, always go for grated Ginger as it would result in better flavour than ginger paste.

For flavouring, I have only use Cumin powder and Coriander powder. The preparation of Aar Macher Matha/Muro Diye Begun requires very less amount of ground spices. Any excessive spices can ruin the authentic flavour of the dish.

Always add the fried fish head when the Brinjals have become soft but not mushy. The fish heads must get cooked in Brinjals for some time. It is required for the fish head and Brinjals to absorb each other’s flavours and create the absolute magic of this preparation.

You can check few of my other Fish head recipes like


..And Many more…
Indian recipe, Bengali Cuisine, Aar Macher Matha/Muro Diye Begun (Brinjal with Long-whiskered catfish head), Rumki's Golden Spoon, Begun Muro, Chyanchra, recipe with fish head, nonveg recipe with brinjal/aubergine/eggplants, Bengali fish head/macher matha/macher muro recipe, muri ghonto, begun ghonto, aar macher muro diye chyanchra



Ingredients:

To marinate the fish head
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Salt


Other ingredients for the curry
  • 1 Aar fish (Long-whiskered catfish) head, cut into pieces
  • 2 Brinjals, cut into medium strips
  • 1 Tomato, deseeded and chopped
  • 2 Onions, thin sliced
  • 3-4 large Garlic cloves, finely chopped
  • 2 inch Ginger, grated
  • 2 green Chillies
  • ½ teaspoon Turmeric powder
  • 1 tsp Cumin powder (Jeera)
  • ¾ tsp Coriander powder (Dhania)
  • Salt to taste
  • Mustard oil for cooking




Instructions:
  1. Marinate fish head with Salt and Turmeric and keep it aside for 10 minutes.
  2. On the other hand, cut and clean the vegetables.
  3. Wash the Brinjal strips in a strainer and keep them aside to drain water.
  4. Add Oil into the pan and wait until the Oil is hot.
  5. Add the fish head pieces (Step 1) into the pan.
  6. Deep fry the fish head in medium high flame.

    Tip: Fish heads has the tendency to splatter Oil while frying. I would recommend to use splatter guard to avoid any accidents.

  7. Keep the fish head aside and break them.


  8. In the same pan add Garlic and fry them until golden brown.
  9. Add Onions, green Chillies and cook them in medium flame until the Onions have become translucent.
  10. Add Brinjal strips and give a nice mix.
  11. Cover the pan and cook them in low flame for 3-4 minutes.
  12. Add Ginger and give a nice mix.
  13. Cover the pan and cook for 2 minutes in low flame.
  14. Add Salt, Turmeric powder and mix them thoroughly.
  15. Add Tomatoes and stir them.
  16. Cover the pan and cook them in low flame until the vegetables have become soft.
  17. Add the broken pieces of fish head (Step 7) into the pan.
  18. Cover the pan and cook them in low flame for 4-5 minutes. Stir in between.
  19. Add Cumin powder, Coriander powder and mix them nicely.
  20. Cook them in low flame for another couple of minutes and switch off the flame.


Serving Instruction
Transfer the Aar Macher Matha/Muro Diye Begun into a serving bowl. Serve hot or warm with Plain Rice and Dal and enjoy the comfort food of Bengal.

Indian recipe, Bengali Cuisine, Aar Macher Matha/Muro Diye Begun (Brinjal with Long-whiskered catfish head), Rumki's Golden Spoon, Begun Muro, Chyanchra, recipe with fish head, nonveg recipe with brinjal/aubergine/eggplants, Bengali fish head/macher matha/macher muro recipe, muri ghonto, begun ghonto, aar macher muro diye chyanchra

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