Friday, May 19, 2017

Kancha Aam r Sorshe Diye Macher Jhol / Bengali Fish Curry with Mustard Paste and Raw Green Mangoes

I never liked the so called Bengali “Tok Dal “ / Mango Dal ....on its own...but with a spoonful of large grain white sugar....I savoured that sweet and sour taste of the lentils and curries. This Fish Curry is not the typical Bengali “Macher Tok”(I will share that recipe soon), but with mustard paste and raw green mangoes, this sour fish curry is just as a keeper as many other Bengali recipes.

Kancha Aam r Sorshe Diye Macher Jhol / Simple Bengali Fish Curry with Mustard Paste and Raw Green Mangoes

Kancha Aam r Sorshe Diye Macher Jhol / Simple Bengali Fish Curry with Mustard Paste and Raw Green Mangoes

 Kancha Aam r Sorshe Diye Macher Jhol / Simple Bengali Fish Curry with Mustard Paste and Raw Green Mangoes

It’s more like a fish curry with Aam Kasundi / Mango Mustard Paste – a popular Bengali condiment, and what more, you have mustard / sorshe as well as green sour mangoes in one plate. There is just no need for anything else.

Kancha Aam r Sorshe Diye Macher Jhol / Simple Bengali Fish Curry with Mustard Paste and Raw Green Mangoes

Kancha Aam r Sorshe Diye Macher Jhol / Simple Bengali Fish Curry with Mustard Paste and Raw Green Mangoes

Kancha Aam r Sorshe Diye Macher Jhol / Simple Bengali Fish Curry with Mustard Paste and Raw Green Mangoes
Serves 4


Ingredients:
4 thick pieces of fish
1 raw green mango – peeled and cut into long wedges
1 tbsp mustard seeds
1 tsp kalo jeera / nigella seeds
1 and ½ tsp turmeric powder
½ tsp red chilli powder
2-3 green chillies – slit
Salt
4 tbsp mustard oil

Method:
Smear the fishes with ½ tsp turmeric powder and salt.
Marinate the fishes for 12-15 minutes.
Take the mustard seeds in a grinder and grind them with ½ cup of water until you get a smooth paste.
Pour this paste in a bowl and keep aside.
Heat the oil in a kadai and shallow fry the fishes in it until they are lightly golden from both the sides. Once they are fried, take them out of the pan and keep aside.
Put the nigella seeds in the remaining oil in the kadai.
As they start sizzling add the mango wedges and sauté for about 2-3 minutes.
Pour the mustard paste now, carefully discarding most of the seeds. (The trick here is to pour the paste slowly before letting it sit for a good time so that the seeds can get settled down at the bottom.)
Add the remaining turmeric powder, red chilli powder and cook the paste for 3-4 minutes or until the oil start to separate.
Add 2 cups of water and stir to mix.
Let the curry come to a boil and then add the fried fishes.
Cover the kadai and simmer for 12-15 minutes more on medium flame or until the curry gets thicker.
Taste and adjust the seasonings.
Finish off with the slit green chillies and a good dose of mustard oil.
Serve with hot steaming rice and enjoy!!

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