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Aamsotto tetul die bengali fish curry
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5 from 1 vote

Aamsotto tetul die maach

Prep Time 15 minutes
Cook Time 25 minutes


  • 500 grams fish you can use any kind of fish.
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 8-10 peppercorns
  • 1/2 cup coconut grated
  • 3 green chilies
  • 3 tbsp mustard oil or vegetable oil
  • 1 medium sized onion chopped
  • 1 inch ginger chopped
  • 1/2 cup tamarind water you decide how much you want to use
  • 1/2 cup aamsotto or candied mangoes chopped
  • salt to taste
  • 1 sprig cilantro/coriander leaves chopped


  • Clean and wash fish, coat with turmeric and salt and set aside for 15 minutes.
  • Dry roast coriander seeds, cumin seeds, and peppercorns until fragrant. Transfer to a grinder. Add coconut and chilies and grind until smooth.
  • Heat oil in a pan. Fry fish, drain and set aside.
  • To the same oil add chopped onions and ginger and cook until translucent.
  • Add coconut and spice paste, tamarind water and cook for 5-8 more minutes, or until oil separates. Add more water if necessary
  • Now add the chopped candied mangoes/aamsotto and cook for 3-5 more minutes.
  • Adjust salt, add chopped cilantro and drizzle some more mustard oil if desired.
  • Serve with steamed rice.