Aam Shol (Shol Fish with Raw Mango)

Aam Shol is a classic Bengali summer delicacy known for its comforting balance of tangy and spicy flavors. This traditional home-style curry combines the sharp sourness of raw mangoes with the tender, flavorful flesh of shol fish, creating a dish that is both refreshing and deeply satisfying.

The aroma of mustard oil and the subtle nuttiness of nigella seeds (kalonji) lend the curry its unmistakable Bengali character. Light yet flavorful, this preparation is especially popular during the hot summer months, when the tartness of raw mango adds a cooling and appetizing touch to everyday meals.

Made with simple ingredients and traditional cooking techniques, Aam Shol beautifully showcases the essence of Bengali home cooking—where a few humble ingredients come together to create something truly memorable.

Served with steamed rice, this tangy fish curry offers a comforting taste of tradition and remains a favorite in Bengali households across generations.

Ingredients

• 500 g shol fish, cut into pieces

• 1 cup raw mango, thinly sliced

• 3 tablespoons Shalimar's Mustard Oil

• 1 teaspoon Shalimar's Chef Spices Turmeric Powder

• 1 teaspoon Shalimar's Chef Spices Red Chilli Powder

• 3–4 green chillies, slit

• ½ teaspoon nigella seeds (kalonji)

• Salt to taste

• 1 teaspoon sugar

• 1½ cups water

  
  

Method

Wash the shol fish thoroughly and marinate it with Shalimar's Chef Spices Turmeric Powder and salt. Set aside for 10 minutes.

Heat Shalimar's Mustard Oil in a pan and lightly fry the fish pieces until they are lightly golden. Remove and keep aside.

In the same oil, add the nigella seeds and slit green chillies. Allow them to splutter and release their aroma.

Add the sliced raw mangoes and sauté gently for 2–3 minutes.

Stir in Shalimar's Chef Spices Turmeric Powder, Shalimar's Chef Spices Red Chilli Powder, and salt. Mix well and cook briefly.

Pour in the water and bring the curry to a boil.

Once the gravy starts boiling, carefully add the fried fish pieces.

Cook over medium heat for 8–10 minutes, allowing the mangoes to soften and release their tangy flavor into the curry.

Add the sugar and stir gently to balance the flavors.

Simmer for another 2–3 minutes, then switch off the heat.

Serve hot with steamed rice and enjoy this traditional Bengali Aam Shol, where the tangy freshness of raw mango perfectly complements the delicate flavor of shol fish.