Shol Macher Jhaal/Shol Fish Curry | How to make Shol Macher Jhaal/Shol Fish Curry

By Chandrima Sarkar  |  17th Jul 2015  |  
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  • Shol Macher Jhaal/Shol Fish Curry, How to make Shol Macher Jhaal/Shol Fish Curry
Shol Macher Jhaal/Shol Fish Curryby Chandrima Sarkar
  • Prep Time

    0

    mins
  • Cook Time

    40

    mins
  • Serves

    5

    People

221

0

About Shol Macher Jhaal/Shol Fish Curry Recipe

'Shol' is a fresh water fish. It's fleshy and delicious in taste. This is an easy to cook Bengali fish curry made with basic spices, and the best part is you can cook this with any other fish too, if Shol is not available. Try to cook fish curry with fresh fish, more the fresh more the taste.

Shol Macher Jhaal/Shol Fish Curry

Ingredients to make Shol Macher Jhaal/Shol Fish Curry

  • Shol Fish- 1 kg (medium sized pieces)
  • potato - 1 (peel and cut into halves lengthwise then slice each half horizontally into half moon pieces)
  • Onion paste of 2 big sized onions
  • garlic paste- 1 tsp
  • ginger paste- 1 tbsp
  • cumin powder- 1 1/4 tsp
  • coriander powder- 1 tsp
  • Kashmiri mirch powder - 3/4 tsp
  • Kalojire/kalonji/Nigella seeds- 1/4 tsp
  • Slit green chilies- 8-9 (adjust as per your tolerance)
  • turmeric powder
  • salt
  • mustard oil
  • Fresh coriander leaves- 1 tsp (chopped)

How to make Shol Macher Jhaal/Shol Fish Curry

  1. Rub salt and one teaspoon of turmeric powder on the freshly washed pieces of Shol. Heat ¾ cup oil in a kadai/deep frying pan and shallow fry the fish pieces on medium flame until golden. Keep aside. Now fry the freshly washed pieces of potatoes, let them turn golden brown, remove and keep aside.
  2. There should be 4-5 tbsp oil in the kadai for making the curry, if not add some more at this stage. Temper with Nigella seeds, once it splutters add the onion paste and sauté until light brown in color, now add the garlic paste, mix and stir for few seconds. Add chopped tomatoes, green chilies, ginger paste, salt, cumin powder, kashmiri mirch powder and ½ tsp of turmeric powder. Mix and sauté this on medium flame until the masala starts leaving oil. Now add 2 cup of water. Mix and give this a quick boil on high flame. Add the fish pieces and potatoes into this. Mix well, cover and cook on medium flame until the potatoes are done. Garnish with fresh coriander leaves. Mix and remove from heat.
  3. Your delicious ‘Shol Mach er Jhaal/Shol Fish Curry’ is ready to eat. Serve hot with steamed rice.

My Tip:

Traditionally ‘Shol Fish Curry’ made with small squarish pieces of Shol. But, yes, this fish curry can be done with regular sized fish pieces too.

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