Fish and Raw Mango Jhol

Raw mangoes are generally used in pickles and sherbet. Mangoes are abundant in the summer season and are known as ‘The king of fruits’ here.Its sweet/sour taste brings out a refreshing feeling and prevents dehydration. Not only that like every other ingredient that I use raw mangoes have a lot of other health benefits that you will find by clicking in the link. I have tried using this in a fish curry to give it a sweetish sour taste. I was happy with the outcome. I hope you will be too 🙂


Serves: 3    Time: 30 minutes


  • Fish : 5 pieces
  • Raw Mango : 1
  • Turmeric powder: 1 tea spoon
  • Green chillies : According to taste
  • Powdered paanch phoron : 1 table spoon
  • Sugar : 2 table spoon
  • Powdered roasted cumin : 1/2 table spoon
  • Ground red chillies: 2
  • Oil
  • Water: 1 glass
  • Salt : According to taste


Note: All of the spices in panch phoron are seeds. Typically, panch phoron consists of fenugreek seed , nigella seed , cumin seed, black mustard seed and fennel seed in equal parts.

  1. Heat the oil in a wok. Fry the fish and set them set aside on a plate
  2. In that same oil heat paunch phoron and green chillies
  3. Slice the mangoes and add them to the wok


  1. Add salt and turmeric and fry for around 5 minutes
  2. Add 1 glass of water
  3. Add sugar
  4. Add the already fried fish pieces
  5. Let the curry sit for in 7-8 minutes till it starts boiling
  6. Stir the curry
  7. Add the powdered cumin seed and dry red chilly.
  8. This curry is best when served with white rice

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