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.
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
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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