To beat the heat of summer in almost every household in Bengal you will get a dish of raw mango. Like amer (mango is called aam in India) dal, amer chatni and the most favorite of all is to cook fish with mango. As this fish preparation are sour to taste so such dishes are called maacher tok jhol or aam diye maacher jhol.
This fish preparation is very light but soothes the taste buds.
4 katla fish/ rui/red snapper steak like pieces
1 tsp of turmeric powder
½ tsp of red chili powder
½ tsp of kalojeera / kalonji
1 bay leaves
1 dry red chilly
3 green chilly silted
½ tsp of sugar
4 to 5 pieces of raw mango pieces de skinned
A pinch of garam masala powder
A pinch of hing (optional)
1 tsp of kasundi (Bengali mustard sauce) or mustard paste
½ tsp of black salt
6 to 8 tbsp of mustard oil
Salt to taste
1. Rub the fish pieces with salt and turmeric powder.
2. Heat oil in a pan. Then fry the fish till they are golden in both sides. Set aside.
3. Add kalojeera, bay leaves and whole red chilly (break the red chilly into halves before adding it). As you get the frying smell of kalojeera then add the pieces of raw mango and salt and turmeric powder, red chili powder.
4. Sauté this for a minute and add the fried fish mix well.
5. Add 2 cups of water if you want more soup you can add more water. Let it boil in high flame for 5 minutes then add sugar, black salt, hing, kasundi, garam masala powder, silted green chilly( while serving make sure to give one green chilly with each fish piece because some love to mash it and have it with rice and it add an extra taste for all those who love bit hot foods).
6. Let it boil for another minute then put off the flame.
7. Give 10 minutes standing time before serving.
Bangla Ranna: An Introduction to Bengali Cuisine: Satarupa Banerjee
Publisher: Orient Longman