Raw mango fish curry with purti kachi ghani mustard oil

Raw Mango Fish Curry

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Introduction:

Raw Mango Fish Curry is a cherished delicacy from the eastern and coastal regions of India, particularly Bengal and Odisha, where mustard oil and freshwater fish are central to everyday cooking. This dish beautifully blends the tangy flavor of raw mangoes with the earthy richness of mustard oil and aromatic spices, making it a beloved summer staple. Traditionally cooked during the mango season, this curry is known for its appetizing sourness and wholesome warmth.

Using Purti Kachi Ghani Mustard Oil in this recipe enhances the authenticity, infuses a rich aroma, and brings out the deep-rooted flavor profiles that this dish is known for. Purti’s cold-pressed mustard oil retains all the natural nutrients and pungency that elevate any traditional Indian dish.

Ingredients:

•  500g Rohu or any freshwater fish (cleaned and sliced)

•  1 medium raw mango (peeled and cut into wedges)

•  3 tbsp Purti Kachi Ghani Mustard Oil

•  1 tsp turmeric powder

•  1 tsp red chili powder (adjust to taste)

•  1/2 tsp cumin seeds

•    1 bay leaf

•    2 green chilies (slit)

•    1 medium onion (finely chopped)

•    1/2 tsp ginger paste

•    Salt to taste

•    2 cups water

•    Fresh coriander leaves for garnish (optional)

Instructions:

Step 1 :  Marinate the Fish:

Rub the fish pieces with salt and turmeric powder.

Let them rest for 10–15 minutes.

Step 2 :  Fry the Fish:

Heat Purti Kachi Ghani Mustard Oil in a pan until it reaches smoking point, then reduce the flame.

Shallow fry the marinated fish pieces until golden on both sides. Set aside.

Step 3 :  Prepare the Curry Base:

• In the same oil, add cumin seeds and a bay leaf.
• Once they splutter, add chopped onions and sauté until translucent.
• Stir in ginger paste and sauté for a minute.

Step 4 :  Add Spices and Mango:

• Add red chili powder, remaining turmeric, and salt.
• Mix well and add the raw mango pieces. Cook for 3–4 minutes.

Step 5 :  Simmer the Curry:

• Pour in water and bring to a boil.
• Gently place the fried fish into the curry.
• Cover and cook on low heat for 10–12 minutes until the mango softens and the flavors meld.

Step 6 :  Final Touch:

• Add slit green chilies for extra heat.
• Garnish with fresh coriander if desired.

Why Choose Purti Kachi Ghani Mustard Oil?

 Using Purti Kachi Ghani Mustard Oil ensures your dishes retain traditional taste and nutritional benefits. It is 100% pure, rich in antioxidants, and perfect for Indian cooking thanks to its strong flavor and high smoke point.