Thursday, 12 May 2016

Aam Shorshe Rui or Rohu fish cooked with Raw mangoes and Mustard paste

Aam shorshe rui
 This is a wonderfully light, almost soupy,  jhol that I made this morning.
Yes, this morning.
The beauty of this jhol lies in its simplicity. With nothing other than the flavour of slightly sour raw mangoes, it brings summer to you all over again, in a fresh new way.

I decided to make a post pronto so that you can try this while the raw mangoes are still available in the markets.
Since monsoon has been predicted to arrive by early next month, I know it is just a matter of time before we won't find raw mangoes any more ... not for one whole year at least.

It has rained heavily for the last two days ... the first day saw rain throughout the night.
The parched earth and plants and birds and everyone of us were waiting eagerly for it.
This year we did not see the rain in January .... we get a shower at least once then ... and neither in April.
I sorely missed the April showers.
But after the last two days, Pune is back to being wonderful, as before.
A lovely, perpetual breeze, bright mornings without the haze of the blinding sun and cooler nights are back. Even the birds seem chirpier now.

Aam shorshe rui
 And this light jhol, redolent with the tang of raw mangoes and mustard, was perfect for today's lunch.
With some plain rice.
You won't need anything else on the side with this ... I promise.

I have grated the mango here because I love the texture. You can use slices if you want to.

Need :

Rui / Rohu fish - 2 pieces , lightly fried
( I had cut pieces from a big sized fish, you can use small ones too )
Raw mango - grated, 2 tbsp ( make sure it is slightly sour )
Mustard paste - 1 tbsp
Kalo jeere or Nigella seeds - ¼ tsp
Haldi or Turmeric powder - ¼ tsp
Mustard oil - 1 tsp
Green chiliies - 2, slit
Salt - to taste
Water - for gravy
Some fresh coriander leaves

How :

Heat the oil.

Add the nigella seeds and green chillies.

Add the grated mango and the haldi powder.
Fry a little.

Add water and the mustard paste.
Add salt.

Bring to a boil and add the fish.

Cover and cook for some time.

Remove cover and sprinkle chopped coriander leaves.

Aam shorshe rui
Serve hot with rice.



  1. I am feeling the taste and imagining how awesome it would be.. :) Sharing this on twitter..


  2. How did I miss it on my FB news feed. I am salivating... I can almost smell it the fragrant kancha aam. Lovely lovely post Sharmila!

    1. Na na ... you did not. You <3ed it.
      Thank you. :-)
      Baron na thakle try korte paro ... khub light. You will like it.

  3. I love the beautiful yellow color of the jhol. I wanted to ask you how do you make the yellow mustard paste? Do you soak the mustard? Do you use a grinder?

    1. Madhu ... I soak them for around an hour or more. Well soaked mustard seeds will never turn bitter when grinding.
      Yes, I use a small chutney grinder. IF you are grinding small quantities, a small grinding jar is best. For bigger quantities, bigger jars.

  4. Hi Sharmila, I have been probably reading your blog for many years now - 4 or 5? I dont remember. I read it mostly for your stories. However this is the first time I tried a recipe of yours, although with few little tweaks. I like to add garlic to my shorshe paste always. It tasted as good as I had imagined it. Thank you for sharing your stories and recipes. Please continue blogging.

    1. Thank you Rima! I am glad you tried my recipe.
      I too use garlic with mustard paste in some dishes ... you can look up my shorshe chaatu ... but I wanted to keep this real light and wanted the flavour of the raw mango to come through.


Thank you for sharing Kichu Khonn( a few moments ) with me in my kitchen!