Shol Mulo is a quintessential dish of winter that gets prepared in almost every Bengali household with the season’s fresh red or white radishes. Radish is called Mulo in Bengali. We usually don’t consume Shol fish all year round, it’s enjoyed mostly during winter. A fleshy fish with fewer bones, Shol has a unique taste that is well-liked by all.
The recipe for this fish curry might vary a little from home to home, I’m sharing my Mother’s version here that we grew up eating. The jhol tastes delicious with all the seasonal veggies, and it’s a delight to have it with steaming hot rice on a winter lunch.
We loved having it whenever Ma would cook it for us. So, nowadays, whenever I get Shol mach from my local Bengali fish seller, I don’t wait to cook this. Then we have a hearty meal, which is very satisfying for the soul and tummy.
I hope you’ll enjoy cooking this recipe, and if you do, I’d love to hear about your experience with it. 🙂
Shol Mulo / Bengali fish curry with Radish
Shol Mulo is a quintessential fish curry of winter that gets prepared in almost every Bengali household with the season's fresh red or white radishes. Enjoy this delicious Macher Jhol with rice.
Ingredients
- 750g- Shol mach / Snakehead fish
- 1- Radish / Mulo medium-sized
- 1- Potato medium-sized
- 2- Onion medium-sized, thinly sliced
- 2-3- Onion flower stalks / Peyajkoli
- 1 tbsp- Garlic paste
- 1 tbsp- Ginger paste
- 5-6- Green chillies (cut into halves)
- 1½ tsp- Cumin powder
- 1 tsp- Coriander powder
- ½ tsp + more- Turmeric powder
- 1 tsp- Red chilli powder
- ½ tsp Garam masala powder
- Salt to taste
- ¼ tsp- Nigella seeds / Kalojire / Kalonji
- As required- Mustard oil
- For garnishing- Fresh coriander leaves (chopped)
Instructions
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Wash the vegetables first.
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Peel the radish and potato, cut the vegetables into halves lengthwise, then cut each halve into semi circle pieces (refer to the video for better understanding). Keep them aside for later use.
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Cut some portions off from both ends of the onion flower stalks. Now cut each stalk into 1” pieces(refer to the video for better understanding). Keep them aside for later use.
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Rub salt and ½ tsp of turmeric powder on the freshly washed pieces of Shol.
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Heat ½ cup of oil in a kadai/deep frying pan and shallow fry the fish pieces until golden brown, remove and keep them aside.
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In the remaining oil (3-4 tbsp oil should be there in the kadai, otherwise, add some more oil) sauté radish and potatoes for 1-2 minutes over medium heat, remove and keep them aside.
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In the remaining oil temper with nigella seeds. Once it sputters add the onions and sauté until light brown in color.
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Add the garlic paste, and sauté quickly for a few seconds over medium heat.
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Add green chilies, ginger paste, cumin powder, coriander powder, red chilli powder, turmeric powder, and salt. Mix and cook over medium heat for a few seconds. Now add a few tablespoons of water, keep stirring the masala until it starts leaving oil. Adding water at this stage prevents the spices from burning, helps to dissolve the masala, and enhances the flavour.
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Now add 500ml water. Mix and give this a quick boil over high heat. Reduce the heat once the jhol/curry boils, add in the fried fishes and sautéed vegetables. Mix well, cover and cook over low heat until the vegetables are cooked through.
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Add the onion flower stalks, and cook uncovered for a few minutes.
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Add garam masala powder, mix gently. Garnish with chopped coriander leaves.
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The delicious Shol Mulo is ready to serve. Have it hot with steamed rice, enjoy!
Watch the Recipe Video below:
