- Katla Fish – 6 pieces
- Raw Mango – 1
- Mustard Powder – 1 tbsp
- Panchforon / Bengali 5 spice – 1/2 tsp
- Whole Red Chilli – 1
- Green Chilli – as per taste
- Sugar – 1 tsp / as per taste
- Mustard Oil
Rub the fish pieces with salt and turmeric and fry till golden brown. Remove from oil and keep aside. Mix the mustard powder in 1/2 cup of water with a pinch of salt and keep it for 15 minutes. Remove the peel of the mango and slice it.
In the same pan, add some more oil, then add the panchforon / Bengali five spice and red chilli. Add one slit green chilli too.
When it splutters, add the sliced mango and stir fry with a pinch of salt and turmeric.
Add water and let it boil. When the mango softens, add the mustard paste.
Add the fried fish and let it simmer for 8-10 minutes till fishes are cooked.
Adjust the salt. Now add the sugar according to your taste. I like to have the curry a bit sweet and tangy so added almost 2 tsp of sugar.
Add slit green chilli and keep covered for 10 minutes. Serve with plain rice. I prefer to mash the green chillis onto my rice while eating, the smell of green chilli, the sweetness of the sugar and the tangy taste of the mango creates a perfect harmony on my tastebuds.