ODIA MACHA TARKARI
MACHA PHULKOBI CHUIN ALU JHOLA
MACHA PHULKOBI CHUIN ALU JHOLA
Ingredients
- Fish (Rohu) – 8 pic
- Potato – 2 medium
- Cauliflower – 100 gm
- Drumstick – 2 no
- Tomato – 1
- Onion (chopped) – 1 + 1
- Ginger paste – 1 tsp
- Garlic paste – 1 tsp
- Cumin – 1 tsp
- Kashmir red chili powder – 1tsp
- Green chili – 2
- Punch phuran – ½ tsp
- Turmeric powder – 1 tsp
- Coriander leaves (chopped) – 2 tbsp
- Oil – 3 tbsp
- Salt to taste
Method
- Clean and wash the fishes in running water. Add salt and turmeric powder, mix well and keep aside.
- Peel off the skin of potato. Make eight piece each of the potato lengthwise.
- Peel of the skin off of drum stick. Cut into 1 ½ inches pieces.
- Cut the cauliflower into medium size pieces.
- Heat oil in a kadai. Fry the fishes till the fishes turns golden color. Take out the fishes and keep aside.
- Fry the cauliflower in the same Kadai for 2 minutes and ensure that the raw smell of goes off. Take out after it is little fried.
- Take 2 ½ cup of water in a pan. Add salt and turmeric powder and potato and boil. When potato is half cooked and add drumstick and cauliflower. Allow it to full boil. Take out and keep aside.
- Heat oil in another Pan. Add panch phuran. Allow it crackle. Add silted green chili and chopped onion. Stir and fry for a while . Add chili powder and garlic and ginger paste. Fry for a while. Add tomato, cumin seeds and chopped onion paste. Stir and fry till the raw spice smell goes off. Now add fried fished and boiled vegetables with water in it. Cover with a lid. Allow it to be cooked for 3 minutes. Open the lid. Add chopped coriander leaves.
- Serve with steam rice.
POHALA MACHA MASALA
https://youtu.be/ALAQkpayxXsPOHALA MACHHA MASALA (FRESH WATER FISH)
INGREDIENTS
- Pohala machha -600 gm
- Chopped tomato -2
- Onion sliced – 1
- Green chili -3
- Chopped coriander leaves – 2 tbsp
- Ambula (Dry mango) -1
- Turmeric powder -1 ½ tsp
- Masala paste* -2 tbsp
- Panch Phuran-1/2 tsp
- Mustard Oil-3 tbsp
- Salt to taste
*(Make fine paste out of Mustard seeds- 1 tsp, Cumin- 1 and 1/2 tsp, Garlic cloves-15, Red chili-3, Sambar onion(Godi piaja)-5)
METHOD
- Clean and wash fishes in running water.
- Marinate with turmeric powder and salt. Keep aside.
- Heat mustard oil in a fry pan and fry the fishes till they turn golden brown. Take out and keep aside.
- Heat oil in a kadai, add Panch phuran, Green chilly, sliced onion. Sauté them and fry them till it turns golden colour.
- Add chopped tomato, fry it for 3 minutes.
- Add mustard paste and turmeric powder and sauté and fry them for 5 minutes.
- Add 1 ½ cup of water,salt and dry mango. When the masala start boiling put fried fishes and Chopped coriander leaves and cover the lid.
- Cook in low flame.
- When the gravy becomes little thick turn off the gas and your POHALA MACHHA MASALA is ready.
- Serve with steam rice.
MANJA CHINGUDI CHADCHADI
MANJA CHINGUDI CHADCHADI (BANANA STEM SHRIMP MIX)
Ingredients
- Chopped banana stem – 2 cup
- Chopped potato – 1
- Shrimp – 250g
- MASALA
mustard seed – 1 tablespoon
Cumin seed – 1 teaspoon
Red chilly dry – 3
Garlic clove – 5-6
Make a paste by mixing all these.
- Turmeric powder – 1 teaspoon
- Panchphuran – ½ teaspoon
- Oil – 5 tablespoon
- Salt to taste
Procedure
- First clean the shrimp and wash it in running water.
- Add salt and turmeric powder and keep it aside for few minutes.
- Wash the chopped banana stem and drain the water from it.
- Then salt and turmeric powder and mash it a bit.
- Heat 3 tablespoon oil in kadhai and fry the shrimps till the colour changes to red.
- Heat oil in another kadhai crackle panchphuran in it then put the mashed banana stem and add chopped potato to it and fry it for a minute, cover it and half cook it.
- Then add the masala paste and add 1/4 cup water and shrimps to it and mix it well with the banana stem and cover it and cook it properly.
- Serve it with hot steamed rice or with pakhala bhata.
ILSHI MACHA JHOLA (HILSA FISH CURRY)
ILSHI MACHA JHOLA (HILSA FISH CURRY)
- Hilsa Fish – 1o Pcs
- Potato- 02 medium size.
- Onion chopped – 01
- Tomato chopped -01
- Ginger garlic paste- 02 tsp
- Mustard paste – 01 tsp
- Green chilly -02 (cut into two equal half length wise)
- Panch phuran- ½ tsp
- Turmeric Powder-1 tsp
- Red chili powder- 1 tsp
- Oil- 1 tbsp
- Salt to taste
METHOD:
- Take the fish pcs in a bowl. Clean and Wash them thoroughly in running water.
- Add little turmeric powder and salt. Mix thoroughly and keep aside.
- Peel the potatoes and cut each potato into ten long pieces of equal size. Wash thoroughly and keep in water in a bowel.
- Heat oil in a deep fry pan. Add the fish pieces into the hot oil. You will see oil coming out from the fish. Deep fry them well and keep aside.
- Fry the potato pieces in the same oil also and keep aside.
- Now check the quantity of oil in the fry pan , if it is more than 3 tbsp then take out the extra oil.
- Now add panch phuran to the oil and allow it to crackle. Add green chilly, chopped onion and fry till it turns golden brown.
- Add turmeric and red chili powder and a little water.
- Add ginger garlic paste, mix well and well to ensure the raw smell goes out.
- Add chopped tomato and fry for sometimes,
- Add potato, salt, mustard paste and mix well.
- Add hot water as per requirement. Add fried fish pieces & cover with a lid for 3-4 minutes.
- Now your favorite hilsa fish curry is ready. Serve with steamed rice.
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