Delicious raw mangoes.
Today we are making a fish recipe with raw mango.
It is not a local dish, but a Bengali recipe.
Delicious raw mangoes.
It will be so good to pluck it from the tree, slice it, and have with salt and chili.
We are not going to do that today.
Today we are making a fish curry with raw mango.
It is a Bengali dish, not local recipe.
Or Macher ambol.
It is called macher tok or macher ambol.
Let Kalpita tell more.
That is better.
Are we taking two mangoes for this? I am not taking the seed.
Without the mango seed.
We will use this after peeling the skin, right? We have to remove the skin as well as mango seeds.
How many mangoes do we need? Only two? We need only the mango flesh.
So two mangoes will be sufficient.
If we like it more sour, we can take more mangoes.
Otherwise, we can reduce the number of mangoes.
Should we cut mangoes into small pieces? Okay, we can cut in long slices? Like this.
We can slice mangoes into long pieces and add to the curry.
So we have to make long slices of raw mango after peeling off the skin.
Then we will add it to the curry.
There is less masala in this curry.
For making this Bengali mango fish curry, we have got some podimeen.
We have to fry this in mustard oil.
Bengali dishes are mostly done in mustard oil.
People have recently started using sunflower oil.
It is for special fries.
Yes, sunflower oil is used only for special fries.
This is not so special.
This is authentic Bengali dish.
This is a traditional Bengali cuisine.
Let us fry this fish and make curry with raw mangoes.
As it rained yesterday, firewood and stove are very wet.
It is becoming difficult to light the stove.
So much smoke.
I have marinated podimeen with masala.
Masala means only turmeric powder and salt.
In Bengali style cooking, masala means only turmeric and salt.
Very few people add chili powder.
After marinating fish with turmeric and salt, we kept it aside for one hour.
After that, we fried it in mustard oil.
The specialty of Bengali fish recipes is that they always fry fish before adding it to curry.
Am I right? Is there any fish curry in which fish is not fried? Only a few are there.
Fish curry without fried fish is very rare.
Usually they fry fish for their curries.
We are frying podimeen.
We have to now flip it over.
Although it rained yesterday, it is too hot now.
We use the word 'aavi' for heat.
When I used this word once, Hashmi started laughing.
He didn't understand the word.
Here we use the word aavi for extreme heat.
Fish has been fried.
We will take it out now.
There is no need to fry it too much.
But it should not be raw.
Normally, we use this podimeen in fried form.
Some people do make curry with podimeen.
But Malayalis mostly take podimeen as fry or as peera.
When I went to Northeast, I saw a dish where podimeen was wrapped in banana leaf and toasted.
We have to try that dish some day.
There they added just salt and turmeric.
So I didn't find it very tasty.
But if we do it in our own way, it might be tastier.
We will feel more taste in the dishes that we are used to.
We usually take podimeen as fry or as peera.
Curries are rarely made with this.
We are making curry here.
In Assam, they wrapped this fish in banana leaf and toasted it.
We normally do that for karimeen.
It was the first time that I saw podimeen being toasted.
It had only salt and turmeric.
So the taste was different from ours.
If we add coconut, garlic, green chili, pepper and all, we might find it tastier.
We will try that some time later.
Now we will taste podimeen fish mango curry in Bengali style.
We have used mustard oil as this is an authentic Bengali dish.
Mustard oil is not a must.
We can make using coconut oil as well.
We might not like the taste of mustard oil.
You can use according to your preference.
You can try mustard oil once.
If you don't like it, come back to our coconut oil and curry leaves.
Bengali cooking does not use curry leaves.
They use curry leaves very rarely.
They use more of turmeric powder.
So we have finished frying fish.
Now we can make the curry.
Can we use the same oil for curry? Yes.
We will be making the curry using the same oil.
There are no onions in this, right? No onions or garlic.
Only mustard, turmeric powder, mango and fish.
First add dry red chilies to oil.
This might cause too much smoke.
Mustard seeds go after that.
Mustard seeds and split mustard.
Add both to the oil along with the chili.
Now we can add mangoes.
Now turmeric powder and salt.
We added turmeric powder and salt to mango.
Mustard and chili are also added.
This has to be sauteed well.
The raw taste and smell of turmeric should be gone.
Mangoes need to be sauteed.
Cover with lid for one minute.
Pour water and keep it covered for one minute.
It has to boil in the water.
So we added water.
Now we have to cover it, right? After boiling, we add sugar.
We have to cover this.
When it boils, add sugar.
So it will be sweet and sour.
Sweet and sour mango fish curry.
It will be a sweet and sour fish.
We can hear the boiling sound.
We can hear the boiling sound.
Let us see.
It is boiling well.
Now add sugar.
How much sugar? As per our need.
Two to three spoons.
Tablespoon? Add two to three tablespoons of sugar.
It has to be moderately sweet.
A few days back, Kalpita made a raw mango chutney.
The preparations till now look almost similar to that.
Except for fish frying.
There was more sugar in that.
Yes, this does not need that much sugar.
But it has to be sweet.
In the chutney, we crushed the mangoes.
We crushed mango pieces in the chutney.
In this, we are using mango pieces without crushing.
If you want it more sour, you can crush the mango pieces.
Now we have put the mango pieces as such.
If anyone wants more sour taste, they can crush the mango pieces with curry.
That it will make the curry more sour.
Has it boiled? Mango has boiled.
Mango pieces have been well-cooked.
Now add fish to this? Now we can add fish.
Today's video will be full of smoke.
Add fish and dip it completely in the gravy.
Just for two minutes.
We have to dip fish pieces in the curry.
Keep it for two minutes.
It is ready to serve, right? See, the fish pieces and mangoes have blended well.
This curry is very runny.
Most Bengali curries are very runny like this.
They call it Jhol, which means water.
Curry with fish, mango, water and sugar.
So we made a fish curry with fried fish and raw mangoes.
It is a sweet and sour curry, or ambol.
Bengali fish curry with a little bit of rice.
I am tasting this fish curry with rice.
Let us taste this.
Let me mix the rice with fish curry gravy.
I am crushing a mango piece with it because I love sour taste.
A piece of fish also with it.
As it is fried fish, it has become hard.
It is not very soft.
I am taking everything together.
The first taste that we get is sweetness.
Like the chutney, this has a sweet and sour taste.
We get the taste of fried fish too.
If we bite mango pieces, we feel the sour taste.
But the prominent tastes are of sugar, mustard and mustard oil.
Keep on taking bites of fish in between.
Or else, we won't get the taste of fish.
So add pieces of fish with the rice.
If the fish is small, we can eat it as a whole.
See, a small fish.
Eat it as a whole.
It is good.
This is a variety fish recipe in Bengali style.
A fish curry with podimeen, raw mangoes, and sugar.
Do try this.
I cannot say that is wonderful because it might not go well with Malayali taste.
But I felt that it is okay.
During the lock-down period, this is good for a change.
If you want this in our style, you can add masala, chili and garlic.
Then it will become Kerala style dish.
When we add mango and sugar, it becomes a fusion dish.
So I am having rice with sweet and sour mango fish curry.
You should be always happy and smiling.
And be with us.
Goodbye for now.
Meet you soon with new videos.
There is plenty of mustard seeds in this.
I can say, 'this fish curry has mustard like stars sprinkled on a bright night sky.
Let me be poetic.
Fish pieces are crunchy to eat.