Shol Maach er Jhaal/Shol Fish Curry

Shol Maach (Shol Fish) used to be a winter specialty before. Parents always told us that this fish shouldn’t be consumed during summer, as this fish got disease prone during the summer days, so it’s better to avoid. But this fact is a myth now. We are getting really good Shol fish here, it’s a fresh water fish. This is fleshy and delicious in taste. So I just made a good, warm fish curry what my Mom used to make back home, hope you’ll like it too, just the way I do! 🙂

Shol Fish Curry
Shol Fish Curry

Shol Maach er 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
  • Tomato- – 1 (finely chopped)
  • Garlic paste- 3/4 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)

Method

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.

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.

Your delicious ‘Shol Maach er Jhaal/Shol Fish Curry’ is ready to eat. Serve hot with steamed rice.

Note:

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

Shol Fish Curry
Shol Fish Curry
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One Comment

  1. We do not get shol fish here. When I make doi maach, I have to use the most similar American fish I can find. Looks great!

     

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