Aam shol is a comforting curry cooked with Snakehead murrel fish aka Shol Maach and Green Mangos aka Kacha Aam. It is a comforting fish curry and quite popular in Bengal. As Green Mango is used in this curry, we often refer it as Shol Macher Tawk. Though Aam-shol is not predominantly sour instead the curry is balanced with flavors.
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Summer special Macher Jhol
The light curry, balanced flavors, lightly fried shol maach, and most importantly use of Green Mangos make this particular type of Macher jhol a summer favorite. Though we use mustard paste in it, even then this fish curry is nothing like spice-rich Macher Jhal. You can check the recipe of Kumro diye Ilish Macher Jhol (also known as Hilsa fish curry with Pumpkin); Piajkoli ar Aloo diye Tangra Macher Jhol (also known as Bengali Light fish curry prepared with Tyangra Maach, Onion Stalks and Potato) in case you are looking for comforting fish curry recipes.
Watch how to cook Aam Shol at home
About this recipe of Bengali Fish Curry wit mangoes and Shol Maach
Aam Shol is simple fish curry and that makes it ideal for summer. We use moderate spices in this recipe. Moreover, there are a few tricks we follow while making this. In case you want to know those you can check the FAQ section of this post.
Frequently Asked Questions
For sure fresh fish if you can arrange those. I would suggest purchasing a fish not much big in fact. 
For sure you can make this in any season other than summer. However, the recipe works best in the summer when cooked with season's fresh green mangoes.
The answer is both yes and no. The recipe of Aam-shol I cook calls for mustard paste while I have seen people making it without the same. Those are equally good versions. In fact, I have seen people adding onion to the curry which I do not prefer. To me, this is a comforting Bengali Shol Macher Jhol, and I prefer it as light as possible.
The choice is completely yours though if you are looking for the typical taste of Bengali macher jhol, nothing can substitute Shorsher tel aka Mustard oil. This is mainly because of the pungent smell of it. However, if you are allergic to mustard oil or you don't find it in the nearby store, go for other oils.
Recipe Card
Aam Shol aka Shol Macher Tawk
Ingredients
- 500 g Snakehead Murrel fish/ Shol Mach cut into 5 pieces
- 1 Green Mango
- 3 Tbsp. Mustard Paste
- ½ Tsp. Nigella seed/ Kalojire
- 1 Dry Red Chilli
- 3 Green Chili
- 1 Tsp. Turmeric Powder
- 1 Tsp. Salt
- 7 Tbsp. Mustard Oil
Instructions
- Wash and marinate fish chunks with ½ Tsp. each of Turmeric Powder, Salt, and also 1 Tbsp. Mustard Oil.
- Leave those for 15 minutes before cooking.
- Meanwhile, peel the skin of the green mango and cut it into long strips.
- Before discarding the seed, use a grater and strain the pulp as much as possible. This pulp in addition to the chunks of mangoes makes the gravy more flavorful and tangy.
- Now heat 5 Tbsp. Oil in a pan.
- Once heated, sprinkle ¼ Tsp. each of Turmeric powder and salt to it before frying the fishes.
- This step helps in frying the fishes easily and moreover, it enhances the color of the gravy.
- Now add 2-3 fish chunks and fry both sides lightly. 30 seconds per side is more than enough.
- Do not over fry Snakehead Murrel fish/ Shol Mach ever. It will turn chewy as well as flavorless.
- Once fried, strain fish chunks from the pan and fry the remaining fishes.
- Now temper the remaining Oil with Nigella Seed and Dry Red Chili.
- Add Green chilies cut into halves as well. They not only add the hotness but also enhances the flavor when fried.
- At this point, add green mango chunks as well as the mango pulp.
- Mix vigorously until mango releases moisture.
- You will see oil floating on the top after a minute or two.
- At this point add mustard paste and mix.
- Cook for a minute and add 2-3 cups of water depending on how much gravy you want.
- Add remaining marinade from the bowl you have kept the fishes and also add ½ tsp. each of Salt and Turmeric Powder.
- Mix and bring it to boil on high flame.
- Once the gravy starts boiling add fried fish and cook for exactly 5 minutes.
- Pour 1 Tbsp. Mustard oil and mix it and then switch the flame off.
- Give Aam Shol a rest of 10 minutes before serving.
Video
Nutrition
Have you tried the easy Aam-Shol recipe from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe which you can share here on dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Here's the Aam Shol Recipe Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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