Oriyarasoi is on twitter !

Showing posts with label oriya fish curry. Show all posts
Showing posts with label oriya fish curry. Show all posts

Friday, April 4, 2014

Illishi Maccha Jholo (Masala Dia)

A special recipe for this weekend.................

Hilsa or Ilishi is also referred to as the Indian Shad. Its streamlined body with a golden sheen make it quite a beauty . Much celebrated in Odisha, West Bengal and Assam, the best ones are caught from the Padma river in Bangladesh. It is quite rich in Omega 3 fatty acids and hence good for maintaining heart health.

As it is quite expensive these days, it is considered at par with mutton and hence made only on special occasions or when guests are coming over. It is among those recipes that have been missing from my blog for so long simply because I have overlooked them. (I wish I could spout some gyan about how they are becoming extinct due to rampant fishing and hence I am doing my bit to save them...but that would be a lie.)

Preparation time - 20 mins

Ingredients  -

Hilsa/Indian Shad - 4 pieces
Onion - 1 large
Garlic - 8-9 flakes
Ginger - 1 1/2 inch
green cardamom - 2-3 nos
cinnamon - 1 1/2 inch
cloves - 4-5 nos
bay leaf - 1 no
tomato - 1 no, medium sized
potato - 1 no, medium sized
1 tsp chilli powder
1/3 tsp meat masala (optional)
salt to taste
5 tsp Saffola Rice Bran oil

Preparation - Marinate the fish with salt and turmeric for 10 minutes.

Chop the onion into small pieces. Make a coarse paste out of the ginger and garlic.

Chop tomato into small pieces.

Cooking - Heat 2 tsp oil in non-stick wok. Add the fish and fry on both sides till cooked through. Remove and keep aside.

Add the remaining oil to the same wok. Add all the whole spices and fry till fragrant.

Add onions and ginger garlic paste. Fry till the paste starts turning a light red/deep pink.

Add the tomatoes along with red chilli powder, meat masala, 1/3 tsp turmeric and a little salt. Cook covered till tomatoes turn mushy.

Add the potatoes and fry for 3 minutes.

Add 1 1/2 cups hot water and bring to boil. Add the fish and adjust salt. Cook covered till potatoes are done.

Serve hot with white rice.

Tuesday, December 17, 2013

PhulKobi-Rohi Macchar Jholo ( Cauliflower & Fish Curry )

A yummy medley of fish and vegetables, this curry was born out of necessity. While typical oriya curries like Muhura and Chenchedda liberally incorporate vegetables in a non-vegetarian preparation, the individual identity of each ingredient is somewhat lost. A slight variation of the typical 'Masala dia Maccha Jholo', one can add cauliflower/pointed gourd/okra/eggplant to enhance its flavor. Read on for the recipe:

Preparation Time - 30-40 mins

Ingredients - 4 pieces of Rohu/Bhakura/Mirkali fish, 2 cups of cauliflower florets, 2 medium sized potatoes, 2 ripe tomatoes, 1 tsp turmeric, 1/4 tsp cumin powder, 1 tsp red chilli powder, 2 pinch cinnamon powder, salt to taste, 8 tbs oil.
For the masala paste - 1 large onion, 2/3 inch ginger, 7-8 garlic flakes, 1-2 dry red chilli.

Preparation - Marinate the fish with salt and turmeric. Cut the potato into long pieces.
Grind all the ingredients for the masala paste till smooth.
Grind the tomatoes into a puree.

Cooking - Heat a tawa/frying pan. Add 2 tbs oil.
Add the fish pieces and fry on both sides till light brown.

Heat 4 tbs of oil in a wok. Add the cauliflower florets and potato pieces along with salt and turmeric.
Stir fry till semi cooked. Remove from the wok and keep aside.

Add more oil into the wok if needed. Add the masala paste and fry till raw smell goes off.

Add chilli powder, turmeric and cumin powder. Stir fry for 1-2 mins. Add the tomato puree and fry till it starts to leave oil.

Add the fried cauliflower and potatoes. Mix with the masala paste and fry for another 4-5 minutes.

Add 3 cups of boiling water. Bring to boil and simmer for 2 minutes.

Add the fish pieces and cook covered for 10-12 minutes. Sprinkle the cinnamon powder and switch off the flame/heat source.

Serve hot with rice/rotis.

Wednesday, November 20, 2013

Maccha Besara Jholo (Its' Chadaa Khai Today)

Well......while the Panchuka period officially got over by Sunday (Kartika Purnima), the succeeding days of Monday and Tuesday had many people putting their 'Chadaa Khai' plans on hold. Hence the majority of us who had forsaken non-vegetarian items for the Kartika month (or atleast the Panchuka period ) will be eating out to our heart's content today.

Here is the 'Maccha Besara' that my mom made for Chadaa Khai. However if you are not particularly budget conscious ( and i really mean it as the prices of Non-veg goes through the roof during Chadaa Khai in Orissa ), I would recommend the  mouth-watering Kancha Illisi Tarkari, or the very delicious Mansa Kasa (though you can also opt for Mutton Rogan Josh if you like light gravies). For the Chicken lovers, there is the Classic chicken curry or the Chicken Kasa waiting to be sampled.

It's my special dish for today. Needless to say Mom's cooking is always special (more so if you are staying away from her). Get the recipe below:

Preparation Time : 20 mins

Ingredients :

  • 4-5 pieces Rohu fish 
  • 1 large potato 
  • 2 medium sized tomato 
  • 1 small onion
  • 1-2 green chillis
  • 4-5 tsp mustard oil
  • 1/2 tsp turmeric powder
  • salt to taste
  • 1 small piece of dry mango (ambula)

For the mustard paste :

  • 2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 5-6 garlic flakes
  • 1 dry red chilli

Preparation: Add salt and 1/4 tsp turmeric to the fish pieces. Allow to marinate for 10 minutes.

Dry grind mustard, cumin and red chilli. Add the garlic flakes and a little water. Grind into a smooth paste.

Chop tomato and onion into small pieces and keep aside. Peel and cut the potato into chunks.

Cooking: Heat a non-stick tawa or skillet. Drizzle with 3 tsp oil. Add the marinated fish pieces and cook on both sides till light brown. Remove from tawa and keep aside.

Heat the remaining oil in a wok. Add the potatoes. Fry till light brown, then remove and keep aside.

Add the chopped onion and green chilli . Saute till the onions turn translucent.

Add chopped tomatoes and sprinkle a little salt on them. Keep covered for 1-2 minutes till they turn a little soft.

Dissolve the mustard paste in 1/2 cup water. Drain into the wok slowly while taking care to leave any solid residue in the cup. Add another 1 1/2 cups of water.

Bring to a boil. Add the fried potato and fish pieces. Sprinkle 1/2 tsp of turmeric powder and add more salt if needed. Cook covered till the potatoes are done. Add the dry mango and simmer for 2-3 minutes.

Mash 2-3 pieces of potatoes into the gravy if you need a thicker version.

Drizzle a little mustard oil (about  1/2 tsp) over the gravy if you like the raw smell of mustard oil. Switch off the flame.

Serve hot with white rice.

Featured Post

Green Papaya Laddoos (SugarFree recipe)

Mom is undoubtedly the dessert specialist at home. God forbid, if she takes to blogging, she could give a lot of folks a run for their mone...