Fresh Snakehead Murrel fish or Fresh?

For sure fresh fish if you can arrange those. I would suggest purchasing a fish not much big in fact.

Can frozen mangoes be used?

For sure you can if making this in any season other than summer. However, the recipe works best in the summer when cooked with season's fresh green mangoes.

Is Mustard Paste mandatory?

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.

Do I have to use Mustard Oil while cooking Bengali Macher Jhol?

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.

Aam Shol Recipe with Video and picturesDebjanir Rannaghar

Name: Aam Shol aka Shol Macher Tawk
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Bengali
Ingredients: 500g Snakehead Murrel fish/ Shol Mach cut into 5 pieces; 1 Green Mango; 3 Tbsp. Mustard Paste; 1/2 Tsp. Nigella seed/ Kalojire; 1 Dry Red Chilli; 3 Green Chili; 1 Tsp. Turmeric Powder; 1 Tsp. Salt; 7 Tbsp. Mustard Oil

Description

Aam Shol is a light Bengali style fish curry cooked with green mango aka Kacha Aam and Snakehead Murrel fish aka Shol Mach

Ingredients

Scale

500g Snakehead Murrel fish/ Shol Mach cut into 5 pieces
1 Green Mango
3 Tbsp. Mustard Paste
1/2 Tsp. Nigella seed/ Kalojire
1 Dry Red Chilli
3 Green Chili
1 Tsp. Turmeric Powder
1 Tsp. Salt
7 Tbsp. Mustard Oil

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Instructions

Wash and marinate fish chunks with 1/2 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 1/4 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 1/2 tsp. each of Salt and Turmeric Powder.
Mix and bring it to boil on high flame.
Once the gravy started boiling add fried fish and cook for exact 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.

Prep Time: 10 min
Cook Time: 15 min
Category: Side Dish
Method: cooking
Cuisine: Bengali

Nutrition

Serving Size: 120g
Calories: 377
Sugar: 9.6g
Sodium: 1063mg
Fat: 21.2g
Saturated Fat: 3.1g
Carbohydrates: 11.8g
Fiber: 1.2g
Protein: 33.1g
Cholesterol: 58mg