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