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Shol Macher Jhol

Name: Shol Macher Jhol
Prep time: PT15 minutes
Cook time: PT40 minutes
Total time: PT55 minutes
Yield: 6
Cuisine: Bangladesh
Ingredients: 850 g Shol fish, cut into pieces; 2 medium Potatoes, peeled and cut into medium cubes; 3 medium Onions, finely chopped; 2 tsp Garlic paste; 1.5 tsp Ginger paste; 3 Green chilies, slit; 1 medium Tomatoes, chopped; 1 tsp Cumin powder; 0.5 tsp Coriander powder; 0.75 tsp Red chili powder; 0.5 tsp Turmeric powder; 0.5 tsp Garam masala powder; 0.25 tsp Cumin seeds; 2 Bay leaves; 7 tbsp Mustard oil; to taste Salt; as needed Water

A classic and comforting Bengali fish curry, Shol Macher Jhol features the firm, flavorful Shol fish simmered in a light, spiced gravy. Often prepared with potatoes and a blend of aromatic spices like turmeric, cumin, and coriander, this dish is a staple in many Bangladeshi households. It's typically enjoyed with plain steamed rice, allowing the delicate flavors of the fish and spices to shine through.

準備時間15 minutes

調理時間40 minutes

合計時間55 minutes

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Clean the Shol fish pieces thoroughly and marinate with a pinch of turmeric powder and salt. Set aside.
💡 プロのコツ: Marinating helps to infuse the fish with flavor and reduce any potential fishy odor.
2
Heat mustard oil in a heavy-bottomed pan or pot over medium-high heat. Once the oil is hot, carefully add the marinated fish pieces and fry until golden brown on all sides. Remove the fish and set aside.
💡 プロのコツ: Frying the fish first helps it to hold its shape during cooking and adds a layer of flavor.
3
In the same pan, add a little more mustard oil if needed. Add cumin seeds and bay leaves, and let them splutter. Then, add the chopped onions and sauté until they turn golden brown.
💡 プロのコツ: Ensure the onions are well-browned to build a rich flavor base for the curry.
4
Add the ginger-garlic paste and sauté for another minute until the raw smell disappears. Then, add the chopped tomatoes and green chilies, and cook until the tomatoes soften.
💡 プロのコツ: Cooking the aromatics well is crucial for a well-rounded curry.
5
Add the turmeric powder, cumin powder, coriander powder, and red chili powder. Stir well and cook for a minute until the spices are fragrant.
💡 プロのコツ: To prevent spices from burning, you can add a tablespoon of water.
6
Add the cubed potatoes and stir to coat them with the spice mixture. Pour in enough water to cover the potatoes and fish, and bring it to a boil. Season with salt to taste.
💡 プロのコツ: Using warm water helps to maintain the cooking temperature.
7
Once the gravy starts boiling, gently add the fried fish pieces back into the pot. Cover the pot and let it simmer on low heat for about 20-25 minutes, or until the potatoes are tender and the fish is cooked through.
💡 プロのコツ: Simmering on low heat allows the flavors to meld together beautifully.
8
Sprinkle garam masala powder over the curry. Stir gently and cook for another 2 minutes. Remove from heat.
💡 プロのコツ: Adding garam masala at the end preserves its aromatic qualities.
9
Serve hot with steamed rice.
💡 プロのコツ: Garnish with fresh coriander leaves if desired.

調理履歴を記録する

💡 プロのコツ

✓Shol fish has a firm texture and is ideal for curries.
✓Adjust the amount of green chilies and red chili powder according to your spice preference.
✓Mustard oil is traditional and adds a distinct flavor, but other cooking oils can be used if unavailable.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Some recipes include a small amount of onion paste or tomato puree for a richer gravy.
A pinch of sugar can be added to balance the flavors, especially if the tomatoes are very tart.
For a thicker gravy, you can mash a few pieces of the cooked potato against the side of the pot.