Kau Macha Fulakobi Tarkari

Kau Macha or climbing gouramis are so named due to their ability of climbing out of the water and walk short distances...

Kau Macha Fulakobi Tarkari

Kau macha is a yet another favorite fish from my childhood days.I love each and every item of this fish..During my childhood i ate this Kau macha fulakobi(cauliflower) tarkari made by my Grand Mom very often...I love Kau macha besara and Kau macha gota bhaja as well...:-)

Kau Macha Fulakobi Tarkari

Check the full recipe here :- Kau Macha Fulakobi Tarkari

This is a very delicious and rich in flavor curry to try with hot rice....so try it and enjoy...:-)

Machha Jhola

Fish or Machha(in oriya), rings a bell in all Oriya’s palates....it has always been part of the Oriya food. Oriyas like any other east Indians very fond of Fish. Though Orissa has a comparatively longish coast line, the preferred palate dictates the taste for fresh water fish than marine water fish. The species that normally see its way to the plate in a normal Oriya household are Hilsa (called Ilisi in local lingo), Rahu (called Rohi locally), and Catla (called Bhakura). Apart from these there are some very famous small sized fish that are normally favoured over others. A typical Oriya meal is served with Rice thus making a need for a curry with enough gravy to use with it and Machha Jhola is just the same...more than the fish, the aroma soaked gravy or Jhola is just enough to gulp away 2-3 servings or more of steamed rice.... :-)
and here it goes:-

Ingredients:


500gms fish (Preferably fresh water fish like Rohu, Catla, Hilsa. But you can use any other fish you like.)
Oil for deep frying the fish
(im using mustard oil as i prefer it for non-veg dishes spl for fish)
3 tsp  oil for curry preparation
1/2 tsp oil for marination
1 tsp sugar
1/2 tsp coriander powder
1 tsp cumin powder
1 large onion
9-10 garlic flakes
2-3 dry red chilies
1 large tomato
1/2'' ginger
2 tsp Mustard seeds(soaked in water for 30mins)
1 tsp pancha phutana
1 1/2 tsp turmeric powder
1 tsp red chilli powder
Salt to taste

Method:

Grind mustard seeds by adding water as needed to a smooth paste.Keep aside in a bowl.
Then grind red chillies,garlic flakes, ginger and half of the onion to make a smooth paste and keep aside.
Wash fish properly in water.
Add salt ,1/2 tsp mustard oil and 1 tsp turmeric powder to it and mix it well .
Keep aside for 10 minutes to marinate.
Chop the onions and tomatoes.
Heat oil in a kadai/pan and deep fry the pieces of fish till they are red.
Remember not to over-fry them. Keep them aside.
In a pan heat 3 tsp of mustard oil..add 1 tsp sugar to the hot oil.
When it turns to brown add pancha phutana ,when they started crackling add chopped onions.
Sauté them by adding chilli powder and salt, till golden brown.
Add the ginger-chilli-garlic-onion paste into to it.
Saute for 2 mins and add the chopped tomatoes to it.
Lower the flame and sauté it for 4-5 mins till they are nicely brown and oil evaporates.
Add cumin powder, coriander powder, 1/2 tsp turmeric powder with the mustard paste to the above masala.
Add 2 cups of water to it and stir well to mix . (You can add water according to your preference of thickness of gravy)
Cover the lid of the pan and leave it for 2-3 minutes till the water starts to boil.
Add the pieces of fried fish into it.

Let it boil for 5-6 minutes with the lid on.
Serve it hot with steamed rice and enjoy...:-)

*Sending this to Shobha's Cook It Healthy

Sukhua Bhaja or DryFish Fry

Dry Fish is described as any fishes which had developed a strong odour within hours of capture and salted for about four days and then dried. It is highly salted and semi-dried fishery products with an obnoxious odour and a cheesy but rich fishy flavour widely liked as a sea food item worldwide.

Dry Fish or what we called it in oriya is Sukhua, which is a most common food in the households of Orissa...We have many recipes of Sukhua/dry fish like sukhua, bhaja, sukhua tarkari, sukhua poda etc...I am writing here the most common and and my fav one which is Sukhua Bhaja or dry fish fry...For this we can use the cut pieces of sukhua/dry fish or even the whole fish if it is small...

Ingredients

4-5 Pieces of Sukhua/Dry Fish
1-2 Green chilli
7-8 Flakes of Garlic
2 tbsp Mustard Seeds
1 Tomato
1 small onion(optional)
1 tsp Turmeric Powder
Mustard Oil
Few Chopped Coriander Leaves
1/2 tsp Panch Phutan(Mustard seed+ Cumin seed + Fenugreek Seed + Fennel Seed + Nigella Seed )
Salt to taste

Method

Wash the sukhua and fry in mustard oil for 2 min.

Finely chop the tomato and onion.
Make a smooth paste of green chilli,garlic and mustard seeds.
Heat oil in a kadai/pan, add panch phutan in to it.
When the seeds start crackling, add chopped onions and tomatoes.
Fry till the tomatoes become fluppy.
Now add the salt, turmeric powder and mustard paste with lil water and cook for 2-3 min..
Now add the fried sukhua/dry fish pieces to the above masala and fry till the gravy thickens..

Garnish with chopped coriander leaves.
Serve hot with rice/pakhal...

Machha Bhaja/Fish Fry

Machha Bhaja/Fish Fry is popularly used as a side dish for pakhala in Odisha,India...Even used as a side dish for rice/roti or u can also have it as snacks..

Though there are various versions of fish fry among different regions of the state, the most common method is to marinate the fish with turmeric, salt, mustard oil & chilly powder & then simply fry with optimum mustard oil in medium heat. But the recipe I am going to give is a slightly different version which is very crispy and tasty...

Ingredients

7-8 Belly Pieces of Fish/peti pieces of machha
Here i used Rohu fish, u can try it with other ones too with fish fillets...
9-10 Flakes of garlic.
1'' ginger
1 tsp cumin powder
1-2 tbsp curd
1 tsp coriander powder
1 tsp turmeric powder
1 tbsp mustard oil
2-3 tbsp all purpose flour/maida
1 tsp red chilli powder
salt to taste

Method

Wash the fish thoroughly.
Make a paste of garlic and ginger.
In a bowl, take the fish, add all the ingredients with gineger-garlic paste.
Mix it well and keep it for 15-20 minutes so that the fish soak all the flavors of it.

In a pan or kadai, take 2-3 tablespoon of mustard oil.
When the oil gets heated, put in 3-4 pieces of fish into the oil.
Fry it in medium heat for sometime until the fish is done.

Ensure that the masala is not burnt completely.
As soon the upper crust becomes crisp, take the fish out. Do the same for other pieces.
Serve hot .

Fish Curry in Village Style

This recipe is prepared in villages of Orissa...In this no grinding required...its called as machha fry in Orissa...I love this curry a lottt as it is my grandma's recipe which i cooked recently and glad 2 share with u all ...im uploading snap of my recipe for the first time....if u like it, then i'll upload snaps always... :)
So here it goes:-

Serves:-4
Time:-20-30 mins

Ingredients

Fish (Catla or Rohu)-I used catla fish head with 3 other pieces(Cleaned & Fried in Mustard Oil)
U can use the whole fish(Cleaned & cut in to pieces for more people)
1 big Onion(Finely Chopped)
1 Tomato(Finely Chopped)
8-9 Flakes of Garlic(Minced)
1'' Ginger(Minced)
2 Green Chillies(Chopped)
1 tsp panch phoron
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Garam Masala Powder
1 tsp Turmeric Powder
Mustard Oil
Salt to Taste
Finely Chopped Coriander Leaves for garnishing


Method

Heat oil in a heavy bottomed pan.
Add lil sugar to the hot oil.
When bubbles appear,add panch phoron.
When it splutter add chopped onion with red chilli powder and fry till brown.
Add minced garlics & ginger to it and fry a lil.
Then add chopped tomato with salt & cook till it becomes smooth.
Now add cumin powder,coriander powder, & turmeric powder.Cook for 2 mins.
Add 2 Cups of water to the pan and let it boil.
Then add the fried pieces of fish with chopped green chillies and cook till the gravy thickens in medium flame.
Add garam masala powder and cook for 1 min.
Garnish with chopped coriander leaves and serve hot with rice.

Machha munda ghanta/Chhenchada

Ingredients:

Head of Katla /Rohu fish (bhakura / rohi machha munda)
(head portion of a 1.5 to 2 kg fish)
250 gms pumpkin
150 gms brinjal
1 medium size raw banana
2 medium size potatoes
1 medium size tomato
1 big onion
1" ginger
1 tsp minced garlic (kata rasuna)
1 tsp turmeric powder
1 tsp chilli powder
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 bayleaf (teja patra)
2 red chillies
1 table spoon chana dal (chana / buta dali)
Mustard oil (sorisha tela)
salt to taste

Method:

Soak the chana dal in water for half an hour.
Clean and wash the fish head and cut it into small pieces to the extent possible.
Then marinate the same with 1/2tsp turmeric powder and 1/4 tsp salt.
Peel and cut the vegetables ito cubes.
Grind onion, garlic and ginger to a smooth paste.
Heat oil in a pan/ kadai.
Then hot fry the fish head pieces for about 5 minutes on medium flame.
Remove and keep aside. Now put oil in a pan / kadai on medium flame.
Add cumin seeds, mustard seeds, red chillies and bay leaf.
Subsequently add the onion-ginger-garlic paste, turmeric powdr and chilli powder and saute. When oil separates from the masala add tomatoes, salt and the fish heads.
Then saute till tomatoes are cooked.
The fish heads need not be intact. They should get crushed while stirring the pieces.
Add the vegetables and soaked chana dal and cover.
Add a little water so that the vegetables don't stick to the bottom of the kadai until cooked.
Cook on medium to low flame for about 10 minutes stirring once / twice.
By this time the fish heads would get crushed and the vegetables become cooked.
Serve hot.

Note:For a variation, you could also replace all the vegetables (except potato and tomato) with cabbage or palakh of equal qauantity.

Chuna Machha Tarkari(small fish curry)

Chuna macha means small fishes. In orissa's fish market, you will find many varieties of it. This recipe is a very tasty and usually made in my mom's kitchen...Small fishes are very healthy food as they contain vitamins and minerals...Good for eyes as contains vitamin A...

Ingredients:

300 gm very small fish (chuna machha)
3 tsp mustard seeds(soak in water for 1/2 hr)
½ tsp cumin seeds
6-7 flakes of garlic
Mustard oil (sorisha tela)
2 Tomatoes(chopped)
1-2 dry red chillies
1 tsp turmeric powder
1/2 tsp chili powder
½ tsp Mustard seed
salt to taste

Method:

Wash the fish thoroughly by taking out their tails. Also clean the insides by removing the gall bladder and intestine etc. This is done to avoid any possible bitter taste..
Add ½ tsp turmeric powder, 1/2 tsp mustard oil and salt to it for marinating.
Now heat mustard oil in a pan and  fry the marinated fish in it.
Fry till done and keep aside.
Heat oil in a pan/kadai, add mustard seeds to it.
When it starts crackling, add chopped tomatoes.

Cook till tomatoes become fluppy.
Make a fine paste of mustard, cumin seeds,red chillies and garlic.

Now add the mustard paste to the pan/kadai. Mix well with tomatoes.
Add water to the pan. Then add turmeric powder and chili powder.
Once the water starts boiling put the fried fish into it with salt to taste.

Keep the pan on the flame for 5-6 minutes till the gravy thickens.
Serve hot with rice...