Smelts Cooked with Unripe Mangoes

Smelts with Unripe Mangoes

Mango Fish reminds me of our life in Rangoon (now known as Yangon). Mum made this dish with Topshe Mach or Mango Fish at the start of the mango season when green, unripe mangoes are plentiful. In North America, frozen, unripe mangoes are available in Bangladeshi markets. I've made this with smelts, but any filleted fish or fish steaks can be used in this recipe.

Ingredients

1 lb. frozen smelts

5-6 wedges unripe mango

1 Russet potato, sliced in matchsticks strips

1 large onion, sliced

6 garlic cloves, crushed and minced

1 Roma tomato, minced

5 whole green chilies

4 Tbsp. vegetable oil

1/4 tsp. nigella seeds

2 green chilies, minced

1 tsp. salt or to taste

1/2 tsp. turmeric powder

1/2 Kashmiri mirch or paprika

1 tsp. roasted and ground cumin seeds

1 tsp. ghee

Directions

1. Toss smelts with turmeric powder and salt, and set aside.
2. Heat oil over medium-high heat and sputter nigella seeds and minced green chilies.
3. Add onions and garlic, and stir-fry until onions turn translucent.
4. Add smelts and fry on each side for 3 minutes until golden brown and crusty.
5. Add potatoes along with a cup of boiling water and simmer for 10 minutes until potatoes soften.
6. Make a spice paste using 1 tablespoon water, paprika and ground cumin.
7. Add spice paste to skillet and stir until fish is coated with spices.
8. Stir in tomatoes and mango wedges, reduce heat, cover and simmer until tomatoes break down.
9. Add enough boiling water to make a light gravy, adjust seasoning with salt to taste and simmer for 4 minutes.
10. Garnish with whole green chilies and ghee.

Serve with hot, steamed Basmati rice.

Enjoy!