Knacha aam o teel bata diye katla maachh (Carp curry cooked with white sesame paste and raw mangoes)
This is essentially a summer time recipe. The recipe is neither too spicy nor oily; making it ideal for the months of scorching heat. My mother brought from her garden a basket full of raw mangoes, and I was on a lookout for recipes that shall help me to use these up. This is what Nayana Afroz, a celebrated Home cook from Bangladesh, came up with when I was frantically looking for recipes.
Ingredients:
- Carp — 4 pieces
- Raw mangoes — 8 slim slices
- Turmeric
- Salt
- Green chillies
- Cumin powder
- Sugar
- Onion paste
- Garlic paste
- White sesame seeds (about a teaspoon)
Preparation:
- Dry roast the white sesame seeds and make a paste.
- Steam the mango slices and discard the water.
- Keep aside the drained steamed mango slices.
- Smear fish with salt and turmeric and fry in heated mustard oil.
- Keep aside.
- Now in the oil cook the onion and garlic paste and then the turmeric, cumin and green chillies.
- Add a little salt.
- When the spices are cooked well and the oil separates, add the sliced mangoes and fried fish, along with a little warm water for the gravy, and allow it to cook for a while.
- When cooked well, add a little sugar to balance taste.
- Now stir in the sesame paste.
- Add some green chillies.
- Turn off heat and cover pan to allow some standing time.
- Serve with steamed rice.