Hot & spicy Snakehead Murrel curry (Shol Kosha)

Hello everybody ! Hope you are having a great week.

Last week I shared with you a Snakehead Murrel recipe with green mangoes. I am so happy that many of you liked it. Please check the recipe out, if not already.

This week I will be sharing with a very traditional and well known recipe which most people love preparing with Snakehead Murrel. This dish is so delicious that it is usually prepared for guests on a special occasion lunch or as a replacement for a chicken / mutton dish on festivals where meat cannot be included in the menu.

This recipe is for the spice lovers like me. It requires a little more effort and ingredients than the previous one, but that’s what makes the end result even more delicious.

Lets get started !


Preparation Time : 10 minutes

Wash the fish pieces well under running water. Place them in a paper towel wrapped plate. Once they are dry, remove the paper towel. Marinate the pieces with few pinches of turmeric powder, few pinches of salt and few drops of oil.

Cooking Time : 20 minutes

Ingredient :

  • Snakehead Murrel (shol mach) – 4 pieces, marinated
  • Onion – 2, medium sized, finely chop 1 and roughly chop the other.
  • Garlic – 4 to 6 cloves, roughly chopped
  • Ginger – 3 inches, roughly chopped
  • Tomato – 1 large or 2 medium, roughly chopped
  • Green chillies – 6, leave 1 and finely chop the rest 5
  • Turmeric powder – 1 teaspoon
  • Red chilli powder – 1 tablespoon
  • Kashmiri red chilli powder – 1 teaspoon
  • Cumin powder – 1 teaspoon
  • Coriander powder – 1 teaspoon
  • Dry Bay Leaf – 1
  • Garam Masala Powder – 1 teaspoon
  • Salt – as per taste
  • Fresh Coriander Leaves – 1 tablespoon, finely chopped
  • Mustard oil – 6 tablespoon


Recipe :

  1. Heat oil in a deep bottom frying pan. When the oil heats up completely, add marinated fish pieces one by one. Turn the flame to medium. Flip the side in between so that both sides are equally cooked. Once both sides of the fish pieces are golden, remove them from oil.
  2. In the remaining oil, add roughly chopped onions. Stir until they are translucent.
  3. Add ginger and garlic. Keep stirring until the onions become golden brown. Take everything out from the oil in a separate bowl. Let it cool down.
  4. When the onion mixture cools down prepare a smooth paste using mixer grinder. Take out the paste in a small bowl.
  5. In the same mixer grinder, prepare a smooth paste with the tomatoes.
  6. Now heat up the remaining oil again. Add dry bay leaf.
  7. Add finely chopped onions. This is an extra step but it adds a nice texture to the dish. Keep stirring until the onions become golden.
  8. Now add the onion mixture paste and green chillies. Mix and keep stirring for 2 minutes.
  9. Add tomato paste. Keep stirring until the raw smell of tomatoes are gone.
  10. Add remaining turmeric powder, red chilli powder, Kashmiri red chilli powder, cumin powder, coriander powder, garam masala powder and salt. Mix well and keep stirring until the spices start releasing oil.
  11. Now add 2 cups of warm water. Give it a stir.
  12. Place the fried fish pieces into the gravy. Lower the flame to medium. Cover the pan with a lid. Flip side of the fishes in between so that both sides are evenly cooked.
  13. Once everything is done, check the gravy. It should not be too runny nor too thick. If the gravy looks too runny, you can remove the lid and let the water dry up until it reaches the desired consistency.
  14. Turn the flame. Sprinkle coriander leaves on top. Garnish with the remaining green chilli. Give the dish some standing time.

Serve Hot & spicy Snakehead Murrel curry with plain rice.


Let me know in the comment section which Snakehead Murrel recipe among the 3 I shared, is your favorite one. I personally love any preparation with this delicious fish.


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