Hello everybody !! Hope you are having a great week.
As you all know this is a special week. It is my 1st year blogiversary 🙂 Hope you have enjoyed yesterday’s veg recipe. Please check that out if not already.
Today I will be sharing with you a fish recipe. Snakehead Morrel (Shol) is a very popular fish in India. It is particularly popular among kids and also on special occasion menus because it only has one main spine bone and the usual fin area bones. The main fish fillet has absolutely no bones. The fish also has a texture very similar to meat which makes it a great alternative for people who do not prefer meat. It can be prepared in a lot of different ways. Today’s recipe is one of my favorite Bengali way of cooking Shol fish with potatoes. Its spicy and delicious but the preparation is not difficult at all.
Impress your guests by serving this finger licking Snakehead Morrel & potato curry with plain rice for a special day lunch.
Lets get started !!
Preparation Time : 10 minutes
Clean the fish pieces under running water. Put them in a paper towel wrapped plate to soak up excess water. Once done, remove the paper towel. Marinate the fish pieces with few pinches of turmeric powder, few pinches of salt and few drops of mustard oil.
Cooking Time : 30 minutes
- Snakehead Morrel fish (Shol mach) – 4 pieces
- Potato – 2 medium sized, cut each into 1/2 horizontally
- Tomato – 1 large, roughly chopped
- Onion – 1 large, cut into long thin slices
- Ginger Garlic paste – 1 tablespoon
- Green Chillies – 4, chopped into small pieces
- Mustard oil – 8 tablespoon
- Clarified Butter (ghee) – 1 tablespoon
- Turmeric powder – 1 teaspoon
- Red chilli powder – 1 tablespoon
- Kashmiri red chilli powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Cumin powder – 1 teaspoon
- Shahi Garam masala powder – 1 teaspoon
- Salt – as per taste
- Sugar – 1/2 teaspoon
- Fresh Coriander leaves – 1 tablespoon, finely chopped
- Heat oil in a deep bottom frying pan. When the oi heats up completely, add the marinated fish pieces one by one into the oil.
- Fry them in medium flame until the fish pieces turn golden on both sides. Once done, take them out in a plate.
- Increase the flame. In the same oil, add potatoes. Add a pinch of salt. Stir fry them until they turn golden on all sides. Take them out and keep with the fish.
- Add onions to the remaining oil. Stir fry until they become translucent.
- Add ginger garlic paste. Stir fry until onions turn slightly brown.
- Add tomatoes now. Mix and stir until the tomatoes become soft.
- Add turmeric powder, red chilli powder, Kashmiri red chilli powder, cumin powder, coriander powder, salt and sugar. Mix well.
- Also add fried potatoes. Keep stirring until the spices start releasing oil.
- Add 2 to 3 cups of warm water. Turn the flame to slightly below medium. Give it a stir and cover the pan with a lid. Let the potatoes cook.
- When the potatoes are half done, add the fried fish and green chillies. Gently stir and mix. Cover the lid again and let everything cook. You may add more water later if required.
- Once the potatoes and fish and done, add coriander leaves (keep some aside for garnishing), shahi garam masala and clarified butter (ghee). Gently stir and remove the lid.
- Check the gravy, it should not be too runny or too thick.If it is too runny, increase the flame and let the water dry up until it reaches the desired consistency.
- When everything is done, turn the flame off.
- Garnish with remaining coriander leaves and give the dish some standing time.
Serve Spicy Snakehead Morrel (Shol fish) with potato curry hot with plain rice.