With mercury almost touching 42 degree C in Kolkata, it is impossible to stay calm and cook something fancy. Made this fish curry with raw mango.. the sweet and tangy taste of the 'jhol' or thin curry is a delight on this hot and humid day.
Rub the fish pieces with salt and turmeric and fry till golden brown. Remove from oil and keep aside. Mix the mustard powder in 1/2 cup of water with a pinch of salt and keep it for 15 minutes. Remove the peel of the mango and slice it.
In the same pan, add some more oil, then add the panchforon / Bengali five spice and red chilli. Add one slit green chilli too.
When it splutters, add the sliced mango and stir fry with a pinch of salt and turmeric.
Add water and let it boil. When the mango softens, add the mustard paste.
Add the fried fish and let it simmer for 8-10 minutes till fishes are cooked.
Adjust the salt. Now add the sugar according to your taste. I like to have the curry a bit sweet and tangy so added almost 2 tsp of sugar.
Add slit green chilli and keep covered for 10 minutes. Serve with plain rice. I prefer to mash the green chillis onto my rice while eating, the smell of green chilli, the sweetness of the sugar and the tangy taste of the mango creates a perfect harmony on my tastebuds.
Ingredients
- Katla Fish - 6 pieces
- Raw Mango - 1
- Mustard Powder - 1 tbsp
- Salt,Turmeric
- Panchforon / Bengali 5 spice - 1/2 tsp
- Whole Red Chilli - 1
- Green Chilli - as per taste
- Sugar - 1 tsp / as per taste
- Mustard Oil
Rub the fish pieces with salt and turmeric and fry till golden brown. Remove from oil and keep aside. Mix the mustard powder in 1/2 cup of water with a pinch of salt and keep it for 15 minutes. Remove the peel of the mango and slice it.
In the same pan, add some more oil, then add the panchforon / Bengali five spice and red chilli. Add one slit green chilli too.
When it splutters, add the sliced mango and stir fry with a pinch of salt and turmeric.
Add water and let it boil. When the mango softens, add the mustard paste.
Add the fried fish and let it simmer for 8-10 minutes till fishes are cooked.
Adjust the salt. Now add the sugar according to your taste. I like to have the curry a bit sweet and tangy so added almost 2 tsp of sugar.
Add slit green chilli and keep covered for 10 minutes. Serve with plain rice. I prefer to mash the green chillis onto my rice while eating, the smell of green chilli, the sweetness of the sugar and the tangy taste of the mango creates a perfect harmony on my tastebuds.
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