Shol mulo or Fish with Radish or Mooli Machli

Shol Mulo or Fish with radish or Mooli Machli Curry

This is a nice curry dish and the flavour is increased by the addition of Radish. Traditionally made with Shol fish but i made with Bass as I don't get Shol fish where I stay.It goes best with hot steaming Rice.


Preparation time - 15 min
Cooking time - 35 min

Ingredients:-

1. Fish ( Shol is used traditionally  but I used Bass as i do not get Shol fish here ) 3 steaks
2. Radish the star of the dish( I used about 6 lengthwise cut pieces )
3. Potato 1 medium size cut lengthwise into 4 pieces.
4. Brinjal or Egg plant 1 medium size cut lengthwise into 4 pieces (optional )
5. Onion minced ( approx half cup )
6. Tomato chopped (about half cup )
7. Ginger and Garlic crushed in a mortar and pestle about half tablespoon (1 inch Ginger and two fat cloves of garlic )
8. 1/4 teaspoon black peppercorn
9. 1 bay leaf
10. Make a wet masala/spice paste with 1/4th teaspoon turmeric powder ,1/4th teaspoon paprika or Kashmiri chilly powder ,1/4th teaspoon cayenne or red chilly powder , 1 teaspoon coriander powder and half teaspoon cumin powder.
11. Dry roast and grind 1 table spoon whole cumin seeds along with 2 green cardamom,1/2 inch cinnamon,2 cloves.

12. Indian chilly 2-3
13. 1 teaspoon Ghee (optional )
14. Preferably Mustard Oil for frying the fish ( enough oil for shallow fry, I usually use little less than the oil required for shallow frying ) and for making the curry ( 1-2 tablespoon )
15. Preferably warm water as required to make the curry (I used about 2 cups ).
16. Salt ( for marination - I used 1/2 teaspoon ) and about 1 and half teaspoon for the curry. Please use it as per your taste.
17. Sugar 1/2 teaspoon (optional) but recommended.

Preparation:-

1. Fry the Fish steaks in the oil and keep aside.
2. Mince the Onion and chop the Tomato.
3. Crush the ginger and garlic.
4. Make the wet paste of the spices as mentioned in point 10 under ingredients.
5. Dry roast for 30 to 40 seconds on a low flame then cool and grind the Cumin seeds and keep aside.
6. Chop the Radish,Potato and Brinjal or Eggplant.( I usually chop the Brinjal just before putting it in the spices to avoid its darkening colouration.

Cooking:-

1. Take the same Utensil where you fried the Fish and reduce the amount of oil you used for frying the fish and keep about 2 tablespoon .
2. Add the whole black peppercorns and the bay leaf.
3. Add the Onion and fry for a minute and then add the Radish and Potatoes.Cover and fry.
4. Open the lid after a minute and put back the water collected on the lid into the utensil and stir. Next add the wet masala paste and mix.Also add the tomatoes and cover. Stir intermittently opening the lid and when potatoes are half done add the sliced Brinjal ( Egg plant or Brinjal takes lesseer time to cook so I added it  after wards).Cover and cook.
5. Next add the sugar and salt and stir and mix.
6. Add warm water as per your desired curry consistency and let it come to a boil.
7. Next cover and simmer on a medium to low flame.
8. When potatoes are done add the fishes  and cook for 2-3 minutes.Lastly add the roasted cumin powder and sliced green chilly and ghee.
9. Your hot fragrant curry is ready to be served with hot steaming rice :).

Pictures :-