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.

Choto Mach'er Chorchori - Stir-Fried Smelt

Smelt Chorchori

When I first left India, it took me a long time to get over the disappointment of seeing only filleted fish in the supermarkets. Then I came across packages of lake smelt, already cleaned and left whole. Beli Mashi, my aunt, was visiting us in Los Angeles at the time, and she showed me how to choose the larger sizes of smelt to prepare with shorshe bata or mustard paste.

Stir-frying the smaller variety of smelt in mustard oil with potatoes, tomatoes and green onions makes a lovely bati chorchori. Similar to canned sardines, they can be enjoyed without the fuss of removing the bones.

Best served with hot, steamed rice, this main dish can be accompanied by lentils and a vegetable side dish for a complete Bengali meal.