Aloo diye Shol Mach er Dopeyaja ( Shol fish with potatoes)

    45 mins

    This is a delicious gravy dish of shol fish-a Bengali delicacy, with potatoes. Enjoy with steaming plain rice.


    Dhaka, Bangladesh
    11 people made this

    Serves: 4 

    • 500 g shol fish, boneless and cubed
    • Salt as needed
    • 1 teaspoon turmeric powder
    • 1-1.5 cups soybean oil
    • 1.5 cups onion cubes
    • 250 g aloo/potatoes, cubed
    • 1 tablespoon red chilli powder
    • 1 teaspoon coriander powder
    • 5-7 green chillies, chopped
    • 2 tablespoons chopped coriander leaves

    Prep:15min  ›  Cook:20min  ›  Extra time:10min marinating  ›  Ready in:45min 

    1. Mix the fish cubes with salt and 1/2 teaspoon of turmeric powder. Set aside for 10 minutes.
    2. Heat a pan with 1/2 cup of oil. Add the fish pieces. Stir and fry until brown. Set aside the fried fish.
    3. Now pour the rest of the oil on the same pan. Add the onion and potato cubes.
    4. Add salt. Stir. When the onions turn brown, add turmeric, red chilli and coriander powder. When the onions and potatoes turn browner, add the fish cubes.
    5. Add 1 cup of water. Add the green chillies and coriander leaves. Mix and put the lid on.
    6. Cook on low heat for 10-12 minutes. Stir and you will see the oil has surfaced on top and the water dried up.

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