Shol maachh er kalia/ Snakehead Murrel Curry
From the lands of fish lovers, Bengal and Bangladesh, here is another fish dish that is made using Shol Maachh. Shol mach or the Snakehead Murrel is a common fish in most Bengali households. Fresh Shol fish is available throughout the year and is quiet popular among fish lovers. It can be used to prepare a variety of dishes. This recipe has rich and aromatic gravy that can be served with plain steamed rice. Whether you are having lunch or dinner, this is a great dish. So for all the fish lovers out there, here is this mouth-watering recipe for Shol maachh.
Ingredients:
- Shol maachh/ Snakehead Murrel fish pieces
- Turmeric
- Onion
- Ginger
- Garlic
- Green chillies
- Cinnamon
- Cardamom
- Cloves
- Bay leaves
- Chopped tomatoes
- Turmeric powder
- Cumin powder
- Coriander powder
- Salt to taste
- Warm water
- Mustard oil
- Chopped coriander leaves
- Ghee
Preparation:
- Start by smearing the fish with salt and turmeric.
- Next heat mustard oil in a pan and fry the fish pieces then drain the excess oil. Keep them aside.
- Prepare a paste of onion, ginger, garlic and green chillies
- Prepare another paste of garam masala with cinnamon, cardamom and cloves
- Take a pan and heat oil. To the heated oil add bay leaves along with coarsely crushed cinnamon, cardamom and cloves.
- Next add in the paste prepared above and sauté it for some time.
- Add in the chopped tomatoes next and continue to cook for a while.
- Then add in the powdered spices: turmeric, cumin and coriander along with salt
- Continue cooking it till oil starts to separate and then add warm water according to the consistency that you wish to have.
- Leave the whole thing to simmer for some time and add the fried fish and chopped coriander leaves.
- Cover and let it simmer some time more. Now add the garam masala paste along with a spoon of ghee and give it a stir.
- Cover again and let it simmer for some more time. Now turn the heat off and allow some standing time before serving with steamed rice.