Shol Mulo | Bengali Shol Fish Curry With Radish | Snakehead Murrel Curry

Let's try another recipe for Bengali Macher Jhol. Shol Mulo it is. Mulo diye Shol Maach is a Bengali Fish Curry cooked with Snakehead Murrel fish and Radish. It sounds intriguing, doesn't it?

A step-by-step tutorial for how to cook a winter delicacy - Murrel Fish cooked with Radish. Don’t be intimidated — it’s actually super easy, and delicious. All you need to do is to balance the flavors! Shol Mulo is a tasty maacher jhol, with just the right amount of spice, whereas Shol Mach is cooked with pieces of radish and a selection of spices. This combination makes it an excellent comforting yet flavorful fish curry.

Debjani's Note

You must be wondering what I will write, especially when this is just another fish curry recipe. However, this is no ordinary fish curry - it's a winter special recipe featuring the use of seasonal radish. Even though I may have written about quite a few fish curry recipes and the stories that accompany them, this one deserves a special place in the anecdotes of my life.

Market Visit

Visit to "bajar" it is. Growing up in the bustling heart of Kolkata, visiting the Sealdah Koley market on Sundays was a cherished ritual for me. The experience of walking through the temporary stalls, hand-in-hand with Baba, picking the freshest produce and fish, was truly wholesome. This tradition continued even when I moved to Gurgaon with my husband, Mehebub. We regularly frequented the C.R. Park market, seeking out the same things - fresh produce.

After returning to Kolkata, I still make it a point to visit the local markets, but the location has shifted to the Garia Bazaar. The places may change, but the emotions and the joy of this ritual remain constant. There is something about the sights, sounds, and smells of a bustling local market that ignites a sense of nostalgia and comfort within me. It is a connection to my roots, a reminder of the cherished moments shared with loved ones, and a testament to the enduring power of traditions that transcend time and distance.

As I prepare this winter-special fish curry, the aroma of the radish and the familiar sights of the fish market will transport me back to those precious memories, reminding me that the essence of a good macher jhol lies not just in the recipe, but in the stories that it carries with it.

Watch how to make Bengali Mulo Diye Shol Macher Jhol

Ingredients

In this Bengali fish curry recipe, Shol Mach is cooked with pieces of radish and a selection of spices. This combination makes it an excellent comforting yet flavorful fish curry.

Frequently Asked Questions

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Shol Mulo | Bengali Shol Fish Curry With Radish | Snakehead Murrel Curry

Calories

Author Debjani Chatterjee Alam

Cost Rs 250

Ingredients

• 500 g Shol Mach / Snakehead Murrell Fish cut into 6 pieces
• 1 Radish
• 5 Tbsp. mustard oil
• Add 1 Tsp. Ghee
• 1 Tsp. Bengali Garam Masala Powder.

To marinate fish

• 1 Tsp. Salt
• 1 Tsp. Turmeric Powder
• ½ Tsp. Red Chilli Powder
• 1 Tbsp. Mustard Oil

To make spice paste

• 2 Onions
• 2 inches Ginger
• 5 cloves of Garlic
• 1 Tsp. Salt
• 1 Tsp. Turmeric Powder
• 1 Tsp. Red Chilli Powder
• 1 Tsp. Cumin Powder
• 2 Tsp. Sugar

Tempering

• 3 Black Cardamom
• 1 Tsp. Cumin Seed
• 3 Dry Red Chillies
• 2 Bay leaves

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Instructions

• Spice Mix
• Remove the skin of the onions and cut into 4 pieces.
• Remove the skin of the ginger as well as the garlic.
• Now take onion, ginger garlic, and green chillies in a grinding jar and make a smooth paste. Add 1 Tsp. Turmeric Powder, 1 Tsp. Red Chilli Powder, 1 Tsp. Cumin Powder, 2 Tsp. Sugar as well to this mixture.
• This spice mix will be used in cooking the Shol Mulo recipe.
• Prep Work
• Remove the skin of the radish and cut into cubes/ roundels.
• Wash fish chunks 2-3 times before using those for marination and further cooking. I had 7 body pieces and a portion of the fish head from 500g of fish.
• Marinate shol mach with 1 Tsp. Salt, 1 Tsp. Turmeric Powder as well, ½ Tsp. Red Chilli Powder, 1 Tbsp. Mustard Oil.
• Keep the fish marinated at room temperature for 15 minutes.
• Cooking Shol Mulo
• Heat 5 Tbsp. Mustard Oil in a Kadhai/ Pan.
• Keep the flame high till the oil changes color and then reduce it to medium.
• Now Add ½ Tsp. Salt and ½ Tsp. Turmeric Powder to the hot oil and mix.
• Now fry fish chunks in batches of 2-3 depending on the size of the pan.
• Fry each side for 30 seconds not more on medium flame.
• Strain fish from the pan once lightly fried and fry the remaining fish following the same process.
• In the remaining oil fry Radish for 2 minutes.
• Now temper the remaining oil in the pan with the whole spices - 3 Black Cardamom, 1 Tsp. Cumin Seed, 3 Dry Red Chillies, and 2 Bay leaves.
• Lightly mix and cook for a minute.
• Cook for 2 minutes on low flame after adding 6 Tbsp. Water.
• Now add the spice mix and cook for a minute.
• Once the oil starts floating on the top, add fried Radish and mix thoroughly.
• Cook for a minute add 2 cups of water and bring it to a boil.
• Cook for a minute.
• Now add fried fish and give a light mix and cook for 3 minutes.dd 1 Tsp. Bengali Garam Masala Powder.
• Add 1 Tsp. Ghee as well.
• Switch the flame off once done.

Serving Suggestion

• Serve Shol Mulo with steamed rice and enjoy a perfect Bengali Mach Bhat meal!

Video

Notes

• Sprinkling spice powders into the oil while cooking the fish prevents the fish from sticking to the pan.
• Do not over-fry Shol Mach. Else it will turn rubbery. 
• Depending on the amount of fish you are using increase or decrease spices and radish in the recipe of Shol Fish Curry with Radish.

Food safety

• Fry the fish only after heating the oil to the point where it changes color.
• Before cooking, make sure to wash the fish at least 2-3 times.
• It's important to check the fish's quality before proceeding.

Related Recipes

Looking for other recipes like this? Try these:

Pairing Shol Mulo

Nothing but good old steamed rice. Below I am sharing a simple Bengali meal plan with which you can have this Bengali Fish Curry.

Bengali Fish Curry Recipes

• Sada Ilish aka Ilisher Panikhola (also known as Ilish Panikhola)
• Bhetki Maacher Malaikari | Bhetki Malaicurry
• Charapona Macher Kabiraji Jhol (also known as Charapona Macher Jhol)
• Aar Macher Kalia
• Aloo Fulkopi Diye Macher Jhol
• Magur Macher Rosha
• Kumro diye Ilish Macher Jhol (also known as Hilsa fish curry with Pumpkin)
• Shorshe Posto Mach | Rui Maach Shorshe Posto Bata Diye
• Doodh Maach (also known as Bengali Fish Curry cooked with Milk aka Dudh Mach)
• Piajkoli ar Aloo diye Tangra Macher Jhol (also known as Bengali Light fish curry prepared with Tyangra Maach, Onion Stalks and Potato)
• Ilish Macher Sorshe bata diye Jhal (also known as Hilsa Fish in Mustard Grav or Ilish er Shorshe Jhal or Shorshe Ilish)
• Bhapa Chingri aka Bengali Chingri Bhapa
• Phulkopi Aloo diye Chingri Kaliya (also known as Bengali Prawn Curry with Potato and Cauliflower)

Have you tried the Bengali Shol Mulo recipe from Debjanir Rannaghar!

Please inform me of your experience and feel free to send a photo to dolonchttrj@gmail.com. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.

Here's the Bengali Snakehead Murrel with Radish curry - Shol Mulo recipe pin for your Pinterest board!

About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

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