Aam shol | Snake head murrel with green mangoes
Ingredients
- 4-6 pcs shol mach steaks shol mach cut into round steaks
- 1 tsp turmeric powder
- ½ tsp nigella seeds
- 4 nos green chilies
- ½ tsp cumin powder
- 1 ½ tbsp black mustard paste
- 3 tbsp mustard oil
- 2 tsp sugar to taste
- salt to taste
- 2 nos green mangoes
Instructions
- Rub half tsp of turmeric powder and salt to taste on the fish steaks and keep for 15 minutes.
- Peel the skin of one large or 2 small green mangoes and cut them into quarters length-wise. Discard the stone.
- Heat mustard oil in a frying pan or a kadai. When the oil is smoking hot, add the fish to the oil gently. Fry the fish for 20 seconds on each side in mustard oil and then take the fish out and set them aside.
- In the same oil, add nigella seeds and 2 green chillies. When the seeds start releasing fragrance, add the quartered mango slices.
- Add salt and the rest of the turmeric powder. Sprinkle water, reduce the heat and cover. Let the mangoes soften.
- Then add the mustard paste strained with water. Add a cup of water for the gravy and then place the fish in the pan. Let it simmer for a few minutes.
- Adjust the salt and add sugar to taste. Finally, add split green chillies, give it a boil and turn off the heat.
- Serve aam shol with steamed rice.