Shol macher jhaal/shol fish curry Recipe

Cooking Directions

• STEP 1.Clean and marinate the shol fish with turmeric powder, salt, and lemon juice.
• STEP 2.Heat mustard oil in a pan and fry the fish until golden brown. Set aside.
• STEP 3.In the same pan, add chopped onions and cook until golden brown. Add ginger-garlic paste and cook for a minute.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, cumin powder, and coriander powder. Cook until the tomatoes are soft.
• STEP 5.Add water and bring the gravy to a boil. Add the fried fish and simmer for 5-7 minutes.
• STEP 6.Garnish with chopped coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to clean the fish thoroughly before marinating.
• Frying the fish before adding it to the curry helps to retain its shape and prevents it from breaking apart.
• Adjust the spice levels according to your preference.
• You can also add a squeeze of lemon juice at the end for an extra tangy flavor.

Storage and Serving

• Shol macher jhaal is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.