এই ভাবে শোলমাছ রান্না করলে মাংসকেও হার মানাবে | শোল মাছের কারি | শোল মাছে্র রসা

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Published Jul 12, 2023

#sholmach
#bengalirecipe
#cooking

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Shol macher jhal jhol or Bengali spicy shol fish curry recipe step by step – Shol mach or Snakehead Murrel (in English) is a freshwater fish popular among Bengalis from West Bengal, Assam, and Bangladesh. I named this recipe Shol macher jhal jhol which is also known as shol macher Kalia or shol macher rassa which means shallow fried shol fish cooked in an onion-ginger-garlic-garam masala-based curry or gravy.

Except for masalas, the taste of Shol fish depends on its size, which means that the shol mach tastes more delicious. A big live Shol around one kilogram or more (called Paka shol mach in the Bengali language) has a huge demand among Bengalis so its price is a bit higher than common freshwater fish in the Bengali fish market. Here I’ve selected 850 grams alive shol mach as per my need even you may choose a bigger size of alive shol mach for making this recipe.

in our Bengali cuisine, if shol macher gravy is too thick and rich that’s called Kalia, which contains too spicy, and dry gravy is called jhal and potato added stew-like curry is called jhol. And my recipe is a perfect combination of all of these three as this shol macher jhal jhol is spicy, rich with masalas and potato added a little thick curry some call it shol macher rassa too.
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