A light soupy kind of fish curry with green mango, mustard and coconut is an all time summer favourite at home. Slightly tangy with undertones of heat from mustard and green chilies, paired perfectly with sweetness of coconut that balance out the flavour, making this fish curry taste so delicious with its distinctive flavors that are so characteristic of Bengali cuisine.
This recipe of fish curry with green mango is similar to “Macher Tawk” or “Macher Ambol”, in other words – a kind of soupy chutney made with fish and a souring agent, but without coconut (unless the recipe demands it) and is usually served at the end of meal. That dish is supposed to be eaten alone. This fish curry is more of like regular Bengali fish curry but without onions and garlic, and that defines its uniqueness.
Do check our Bengali Kancha Aamer Dal / Bengali Green Mango Dal.
How to make this Bengali fish curry with green mangoes?
The three key element in this recipe are –
green mangoes (use some really tart ones),
little bit of mustard paste and
I repeat, no onions and no garlic in this recipe.
Fish pieces are first fried gently in a hot mustard oil till it gets a uniform light brown hue. Most of the Bengali fish curries will reckon you to fry the fish first. We generally do not add raw fish directly in the curry, unlike our southern counterparts.
A curry paste has been used in this recipe which is made from – green mangoes, mustard seeds, turmeric powder, green chilies, ginger and coconut. This forms the base of the curry and no more spices and seasonings are required here. Keep it simple and let the flavours of green mangoes and coconut to shine through.
You might also like our Bengali Mustard Fish Curry /Sorshe diye macher jhal.
What fish can we use here?
I have used Roopchand steaks here, which taste similar to Pom fret. You can easily substitute this with steaks of Pom fret too.
Other fish that will goes best here, are – steaks of Rohu, steaks of Bhetki / Bekti, steaks of Gujrali or Indian Salmon, and chunky pieces of Reef Cod too.
You can try the same recipe with shrimps or prawns too.
What souring agent other than green mangoes can we use here?
This recipe is tailored made with green mangoes only. This striking combination of green mangoes – mustard – coconut is one of the classic flavour combination in Bengali cuisine.
There are other recipes of Bengali fish curries or more appropriately “macher tawk or macher ambol” made with variety of souring agent like tamarind, hog plum (aamra in Bengali), Indian olives (jolpai in Bengali), star fruit (kaamranga in Bengali) and elephant apple (chalta in Bengali). And accordingly each recipe demands different kinds of fish, some are more suitable for big fishes like hilsa or Chitol (you can check here our chitol macher kalia / chitol fish curry) and some are more apt for small and tiny fishes like mourala and puti.
Looking for more summer style Bengali fish curries?
Do check our Bengali Fish Curry or Stew with Summer Vegetables.
Bengali fish curry with green mango and coconut is an all time summer favourite fish curry.
- 500 gm Fish steaks ( Roopchand / Pomfret fish)
- 2 Green mangoes , medium size
- 1-2 tbsp Black mustard seeds (soaked in water)
- 1/2 cup Coconut, grated
- 1 inch Ginger
- 3-4 Green chillies
- 3 tsp Turmeric powder
- 2 tsp Cumin powder
- 1 tsp Mustard seeds, black tiny variety
- 1/2 tsp Fenugreek seeds / methi
- 2-3 Dry Red chillies
- Mustard oil for frying the fish
- Salt to taste
- 1 tsp Sugar
Wash and clean the fish thoroughly. Rub salt and turmeric powder all over the fish pieces and leave it for 15-20 minute.
Wash and peel the green mangoes. Cut into wedges or length wise. Scrape the sides of the mango stone and reserve them for later use.
Prepare the curry base - add all this into the mixer jar.
Scrapes of green mangoes or small pieces around 3-4 tbsp, mustard seeds, ginger, coconut, green chillies, turmeric powder pinch of. Make a smooth paste out of it, by adding little water.
Heat enough oil, till smoking point in a kadhai or wok. Fry the fish pieces one by one carefully. Slot out the fried fish pieces out of the kadhai and keep aside.
In the same oil, temper it with mustard seeds, fenugreek seeds and dry red chillies.
Add the mangoes and saute them till the mangoes become soft and tender. Add little bit of salt, turmeric powder while frying the mangoes.
Add the curry paste now. Fry the curry paste till it leaves the sides of the pan. Add cumin powder and turmeric powder, salt and sugar.
Check for the seasonings if anything missing or requires.
Add warm water around 1 cup, close the lid and let the mangoes cook till done.
Add again 1 cup warm water, check for salt and other seasonings. Slide in the fish pieces gently, cover the lid and gently cook the fish pieces for 3-4 minute more.
Once done, serve warm with steamed rice.
If the curry does not taste that much tangy, squeeze into little bit of fresh lime in the curry before serving.