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Shol Mulo ( shol fish cooked with radish in a Bengali style jhol)

This Bengali recipe is another purely winter delicacy and it's one of those traditional Bengali dishes which we have during winters. The availability of fresh radish and coriander leaves and of course the shol fish is seasonal as well makes an amazing combination for winter lunch. This particular recipe contains very limited ingredients and quite light and healthy.

  • Prep time:
  • 10mins
  • cook time:
  • 30mins
  • serves:
  • 4

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Ratings

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Non-vegetarian

Level : Easy

Tags

  • Non Veg
Ingredients

Ingredients For Shol Mulo ( shol fish cooked with radish in a Bengali style jhol)

Methods
  • 1. Make sure the fish is cut into medium to small size dices or cubes. Now wash the fish well and add salt and tumeric and keep aside. Cut radish into small cubes and potato into medium dices.
  • 2. Now take a kadai add mustard oil for frying the fish cubes. Make sure the fish is fried in such a way that it is crisp outside.
  • 3. Meanwhile blanche the radish and potato cubes with a pinch of salt. Once done strain the water and keep aside.
  • 4. Now take another kadai. Add mustard oil. Let it heat. Add cumin seeds and bay leaf. Let it splutter. Add the blanched radish and potatoe cubes. Add turmeric and salt and stir it on medium - low flame for about 4-5mintues till it gets cooked.
  • 5. Now add ginger+ green chilli paste. Then add cumin powder, red chilli powder and Kashmiri red chilli powder and braise the masala by splashing little hot water gradually at a time and put a lid. Let the masala slow cook for about 10-12mintues on low flame.
  • 6. Then add tomato puree and a pinch of sugar and keep on braising till oil separates.
  • 7. Now add 3-4 cups hot water. Add a little more salt and red chilli powder and stir. Let it boil on high-medium heat for 5-6mintues.
  • 8. At this stage add the fried crispy fish cubes. Now let it boil for more 5-6mintues
  • 9. Finish off with some chopped fresh coriander leaves.
  • 10. Serve hot with hot steaming rice.

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