Macher Jhol with Raw Mango
A quintessential Bengali summer curry featuring tender fish simmered in a light, tangy mustard broth infused with raw mango. This refreshing dish balances sharp, zesty notes with subtle spices, perfect for hot days.
40min
Total Time
4
Servings
Bengali
Cuisine
Recipe
1
Clean and wash the fish pieces, then rub them with a pinch of turmeric and salt.
2
Heat mustard oil in a kadhai until smoking hot, then fry the fish pieces until lightly golden on both sides; remove and set aside.
3
In the same hot oil, add black mustard seeds and nigella seeds, allowing them to splutter.
4
Add the raw mango strips and slit green chilies, sautéing for a minute.
5
Whisk turmeric powder and red chili powder into water and pour it into the pan along with salt.
6
Bring the broth to a boil and let it simmer until the mango pieces are tender.
7
Gently slide in the fried fish pieces and simmer for another 3 to 4 minutes so the fish absorbs the tangy flavors.
8
Turn off the heat and serve hot with steamed white rice.
Ingredients
4 pieces Rohu or Catla fish
1 medium raw mango, peeled and cut into thick strips
1 tsp black mustard seeds
1/2 tsp nigella seeds (kalonji)
2 green chilies, slit
1/2 tsp turmeric powder
1/2 tsp red chili powder
3 tbsp mustard oil
Salt to taste
1.5 cups water
*This AI-generated recipe may contain inaccuracies.