Shol (snakehead) fish has a depth of flavour of its own, and cooked do pyaza style it is truly satisfying. Onions are fried down with spices and poured over the soft fish, then cooked slowly into a distinctive spicy dish that is deeply satisfying with rice and brings out the true taste of home cooking. Here is the recipe.

First cut, wash and clean the fish and drain off the water. Rub the fish with half the ground spice paste and the powdered spices and salt to taste, and leave for about ten minutes. Heat oil and fry the fish. Heat the remaining oil in a pan and fry the onion, bay leaves and green chillies.

When the onions are fried, add the rest of the spice paste, the powdered spices, salt to taste and enough water, and cook the masala down well. When the water has dried and the oil rises to the top, add the fish. Add a little water, green chillies and chopped coriander leaves, cover and cook. When the fish is nicely fried in the masala, take it off the heat and serve.

Source: Jagonews24. First published in Bengali on The Agro News.