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Sunday, August 1, 2010

Maccha Patua ( Fish cooked in a mustard-garlic paste )

















Cooking Time Required: 15-0 mins
Cost of preparation: 70-80 rupees

Ingredients: Medium-sized Pomfret ( 1 no.), mustard seeds ( 1 tsp), poppy seeds ( 1 tsp), garlic pods ( 6-7 nos ), green chilli ( 1 no ), mustard oil ( 1 tsp), turmeric ( 1 pinch), salt.

Preparation: Grind the mustard seeds, poppy seeds and 3 of the garlic pods into a fine paste. Wash and clean the pomfret and cut into small pieces.

Cooking: Take a thick bottomed wok and put the pomfret pieces into it. Add the mustard-poppy seeds paste, chopped garlic pods and green chilli, mustard oil, turmeric and salt along with half cup water. Mix thoroughly and put the wok on the fire.

Cook with the lid covered for about 10 minutes or till the fish is well cooked. The water should have evaporated and the mustard-poppy paste formed a thick layer around the fish pieces.

Serve with rice and yellow dal. Tastes best when eaten hot.


Note - A simple and delicious recipe, this is popularly called 'patua' in Orissa. Traditionally the fish is wrapped in plantain/banana and cooked slowly over a charcoal or wood fire. Or even steamed in a pot of rice .

Alternately, coat the fish pieces with the mustard-poppy-garlic paste, garlic pieces, green chillis, turmeric and salt. Wrap the fish in a plantian/banana leaf and cook in a microwave .

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