Aam shole machh

Debjani Chatterjee Alam’s Aam Shole Machh, also called Aam Shol or Shol Macher Tawk, is a light Bengali curry of snakehead fish and green mango. Her selected version includes mustard paste, and she describes balanced flavour rather than a predominantly sour curry.

The fish chunks are washed and marinated with salt, turmeric and mustard oil. Green mango is peeled and cut into long strips, and pulp remaining around the seed is grated and strained for the same gravy.

Mustard oil is heated with some salt and turmeric before the fish is lightly fried on both sides and lifted out. Nigella and dried red chilli temper the same oil, followed by halved green chillies.

The mango strips and recovered pulp cook together until the fruit releases moisture. Mustard paste is mixed in, then water and the remaining fish marinade are added with further salt and turmeric.

Once the gravy boils, the fried fish returns for a brief cooking. A final mustard-oil portion is mixed in and the heat turned off; the curry rests before serving.