Shol Macher Jhol is a common dish of West Bengal, India that depicts traditional Bengali preparation of Snakehead Murrel fish.
It tastes delightful due to the perfect blend of aromatic spices and the fresh fish.
The gravy or “Jhol” has a light and soupy consistency full of delicate flavors and makes the pieces of fish shine through.
Create this delightful dish at home following my easy guideline.
Key Takeaways:
- Shol Macher Jhol is made from Snakehead Murrel fish and simple spices.
- This delightful traditional Bengali dish is very easy to make at home.
- This popular and traditional dish is best enjoyed with steamed rice.
- The dish offers a balanced tangy and sour taste of fresh fish and aromatic spices.
- As an alternative, you may try Rohu macher jhol, Katla macher jhol, chingri macher jhol, and Pomfret macher jhol.
The Ingredients:
- Snakehead Murrel Fish – 500 grams (cut and cleaned)
- Potato- 2 pieces (peeled, cut and cleaned)
- Roasted cumin powder– 1 Tsp
- Coriander powder – 1 Tsp
- Kashmiri red chili powder – 1 Tsp
- Red chili powder – 1 Tsp
- Turmeric powder – 1.5 Tsp
- Cumin seed – 1/2 Tsp
- Dried red chili – 2 pieces
- Bay leaf – 1 piece
- Ginger & garlic paste – 1 Tbsp
- Green chilis – 2 pieces
- Coriander leaves – 1 Tbsp
- Onion – 1 big size (finely chopped)
- Tomato – 1 big size (chopped)
- Mustard oil – 3 Tbsp
- Salt – as per taste
How to Cook Shol Macher Jhol (Step by Step Images)?
1. Marinate the Shol fish with 1/2 Tsp salt and 1/2 Tsp turmeric. Nicely blend the spice with your hands and leave it for 10 mins.
2. Now I will proceed toward the earthen fireplace, I will fire it up, heat the wok (karai) and add the oil for frying the fish.
3. Add the Shol fish pieces when the oil is hot. Fry the fish from both sides. Fry it till it is brown in colour and the skin will try to shrink.
4. Add some oil and then add the bay leaf, Jeera and the dried red chili. Sauté these ingredients.
5. Then add the finely chopped onion till its golden brown and add the potatoes, fry the potato in the same way.
6. Add salt as per taste, and then add the ginger and garlic paste when the potatoes are half cooked.
7. Cook it for 5 mins. Add the spices powder such as coriander, red chili, and turmeric. Add little water so that the spices do not burn.
8. Cook it for 5 mins. Add the tomatoes and then a little water again so that it does not get burned and cover it with a lid. Leave it for 5 mins.
9. After 5 mins you will see that the oil and spices are separated, now add some water again to make it a gravy (preferably thin gravy) and add some salt as per taste.
10. Add the fish when gravy starts to boil and let it cook for few minutes. Then add the roasted cumin powder and green and red chilis. Cover it with the lid and leave it for 5-10 mins.
11. Garnish with coriander leave and cover it for 5 mins. Transfer Shol Macher Jhol to bowl and serve it hot with steamed rice.
Recipe Card:
Shol Macher Jhol (Snakehead Murrel Fish Curry)
Ingredients
- 500 grams Snakehead Murrel Fish (cut and cleaned)
- 2 pieces Potato (peeled, cut and cleaned)
- 1 tablespoon Roasted cumin powder
- 1 tablespoon Coriander Powder
- 1 tablespoon Kashmiri Red chili powder
- 1 tablespoon Red chili powder
- 1½ tablespoon Turmeric powder
- ½ tablespoon Cumin seed
- 2 pieces Dried red Chili
- 1 pieces Bay leaf
- 1 tablespoon Ginger garlic paste
- 2 pieces Green chili
- 1 tablespoon Coriander leaves
- 1 piece Onion (finely chopped)
- 1 piece Tomato (chopped)
- 3 tablespoon Mustard oil
- Salt to taste
Instructions
- Marinate the Shol fish with 1/2 Tsp salt and 1/2 Tsp turmeric. Nicely blend the spice with your hands and leave it for 10 mins.
- Now I will proceed toward the earthen fireplace, I will fire it up, heat the wok (karai) and add the oil for frying the fish.
- Add the Shol fish pieces when the oil is hot. Fry the fish from both sides. Fry it till it is brown in colour and the skin will try to shrink.
- Add some oil and then add the bay leaf, Jeera and the dried red chili. Sauté these ingredients.
- Then add the finely chopped onion till its golden brown and add the potatoes, fry the potato in the same way.
- Add salt as per taste, and then add the ginger and garlic paste when the potatoes are half cooked.
- Cook it for 5 mins. Add the spices powder such as coriander, red chili, and turmeric. Add little water so that the spices do not burn.
- Cook it for 5 mins. Add the tomatoes and then a little water again so that it does not get burned and cover it with a lid. Leave it for 5 mins.
- After 5 mins you will see that the oil and spices are separated, now add some water again to make it a gravy (preferably thin gravy) and add some salt as per taste.
- Add the fish when gravy starts to boil and let it cook for few minutes. Then add the roasted cumin powder and green and red chilis. Cover it with the lid and leave it for 5-10 mins.
- Garnish with coriander leave and cover it for 5 mins. Transfer Shol Macher Jhol to bowl and serve it hot with steamed rice.
Video
Notes
Nutrition Info (Estimation Only)
