Raw mango fish curry is the only option if you’re searching for a tasty recipe that will satisfy your palate and keep you cool this summer. This delightful meal in the Bengali style is ideal for hot summer days because it mixes the tanginess of raw mango with the freshness of fish. Raw mango is also well recognised for its cooling properties, which help to relieve the body of intense heat. Now let’s make this delicious summer treat by following the directions. Â
In Bengali cuisine, the term “kacha amam” refers to raw mango, which is an integral ingredient in many dishes. “Mach” simply means fish, a staple protein in Bengali cooking known for its freshness and flavor. “Jhol” refers to a thin, soupy broth or gravy that typically accompanies fish dishes. So, when we talk about “kacha aam diye macher jhol,” we’re referring to a flavorful fish curry cooked in a tangy and spicy gravy infused with the freshness of raw mango. The combination of these ingredients creates a unique dish that is both delicious and perfect for the summer season.
Ingredients:
- raw mango (kacha aam)
- 1 medium-sized potato
- 500g freshwater fish (Rahu/Rui Mach)
- 1 teaspoon turmeric powder
- 3 green chilies (slit)
- 1 teaspoon fenugreek seeds (methi)
- 1 teaspoon grated ginger
- Salt to taste
- Mustard oil for cooking
How to makeRaw Mango Fish Curry:
Marinate the Fish:
- Wash the fish thoroughly and pat it dry with a paper towel.
- In a bowl, mix the fish pieces with half a teaspoon of turmeric powder and salt. Let it marinate for about 5 minutes.
Prepare the Curry Base:
- Heat mustard oil in a deep-bottomed pan or kadhai over medium heat.
- Once the oil is hot, reduce the heat and gently place the marinated fish pieces into the pan. Fry the fish for 25 sec on each side. Remove and keep aside.
- Fry the potatoes in the same oil till golden brown. Sprinkle pinch of salt. cover the pan & cook on medium heat for 2 minutes and set them aside
Add Spices:
- If needed add 2 tablespoon oil and wait until oil starts smoking. Now temper oil with fenugreek seeds and let them creckles.
- When the fenugreek seeds starts releasing fragrance add grated ginger and stir until raw smell dissolve.
Fry mangoes:
- Add the raw mango slices. Sprikle Salt as needed. Stir and mix For two minutes, over medium heat, lower the heat and cover the pan.
- Add fried potatoes, green chillies. Stir well and let the mangoes and potatoes soften. Add turmeric powder.
Incorporate water and fried fishes:
- Add 2 cups of water. Place the fish pieces. Mix and cover the pan. Cook for about 10-12 minutes until the fish is tender and cooked through.
Adjust Seasoning:
- Taste the curry and adjust the salt and spices according to your preference. If you prefer a tangier taste, you can add more raw mango slices.
Finish and Serve:
- Once the fish is cooked and the curry reaches the desired consistency, turn off the heat.
- And add suagr to balance the taste.
- Serve hot with steamed rice for a soul-satisfying meal.
Recipe Card
Summer Recipe Raw Mango Fish Curry Bengali Style | Kacha Aam Diye Macher Jhol | Aam Mach
Course: MainCuisine: Bengali cuisine, IndianDifficulty: Easy5
servings15
minutes35
minutes238
kcalIngredients
1 raw mango / kacha aam
1 medium-sized potato
500 g rahu fish/ rui mach
1 turmeric powder
3 green chilies (slit)
1 teaspoon fenugreek seeds / methi
1 teaspoon ginger (grated)
salt to taste
mustard oil for cooking
Directions
- Peel and slice the raw mango. Cut the potato into medium-sized pieces.
- Clean the fish pieces thoroughly and in a bowl, mix the fish pieces with half of the turmeric powder and a pinch of salt. Let it marinate for about 5 minutes.
- Heat mustard oil in a pan or kadhai over medium heat. Wait until the oil starts smoking.
- Reduce the heat and gently place the marinated fish pieces into the pan. Fry the fish for 25 sec on each side. Remove and keep aside.
- Fry the potatoes in the same oil till golden brown. Sprinkle pinch of salt. cover the pan & cook on medium heat for 2 minutes and keep them aside
- Now temper oil with fenugreek seeds and let them creckle.
- When the fenugreek seeds starts releasing fragrance add grated ginger and stir until raw smell dissolve.
- Add raw mango slices. add salt as needed. Mix and stir for few second. Reduce the heat and cover the pan for 2 minutes over medium heat.
- Add fried potatoes, green chillies. Stir well and let the mangoes and potatoes soften.
- Next sprinkle the turmeric powder. Saute for few seconds. Mash few potato slices
slightly to enhances flavor. and thicken the gravy, - Add 2 cups of water. Place the fish pieces at the same time. Mix and cover the pan. Cook for about 10-12 minutes until the fish is tender and cooked through.
- Once the fish is cooked add sugar to balance the taste and turn off the heat
- Serve hot with steamed rice, enjoy!