Fish masala fry (macha jhal)

There is proverb in odia (regional language of Odisha) "Aaghrane ardha bhojana" which means inhaling smell of food is like eating portion of your meal... And when it happens to be fish masala or in fact any dish of fish, and you happen to be a fish lover you need to have really good self control to resist yourself having a piece or two when it is being fried to be cooked for curry later. There are many versions of fish curry and to me all are yummy and fish masala fry is definitely one of  the top three. Goes well with both rice or roti. If you have not tried yet, give it a shot and you won't regret! Here it goes...

Method

Fish- 5-6 pieces (you can take any fish rohu, tilapia, samon.. I have used salmon)
mustard oil- 4-5 tblsp
Turmeric powder- 2 tsp for marinating and 1tsp for gravy
1tsp  red chilli powder
2-3 whole cardamon pieces.
1 big onion- roughly chopped
2-3 slit green chilies 
handful fresh curry leaves
1 tblsp crushed ginger garlic
2 medium size tomatoes Sliced ,
1tsp cumin- coriander powder
1tsp garam masala 
1tsp tomato sauce
sugar- 1tsp
salt as per taste

Method:

Wash the fish pieces properly and marinate with turmeric and salt for at least half an hour. 
Heat mustard oil in a pan. Fry the pieces till they turn golden brown in color. keep them aside.
In the same pan heat 1-2 tbsp oil, whole cardamon pieces. Now add onion,  green chilies and curry leaves. let them fry till onion becomes translucent. 
Add crushed ginger garlic. Saute for 2-3 min. Add sliced tomatoes, turmeric powder, red chilli powder, cumin- coriander powder and salt.
Saute  till tomatoes become soft. Now its time to add the tomato sauce. Gently add the fish pieces to the masala. Sprinkle some water. Cover and let it cook for 2-3 mins till the masala is well absorbed by the fish. add garam masala to it. mix well and garnish with coriander leaves.
Serve hot with plain rice and daal.

Masala Prawns (chingudi Masala)

Ingredients:

Prawns - 500 gms
Chopped large Onion- 2nos
Ginger-Garlic paste – 1 tblsp
2 medium size tomatoes- chopped
Salt for taste
Whole garam masalas (2 cardamom, 1” long cinnamon, 1 bay leaf)
Red chilly powder- 1tsp
Turmeric powder- ½ tsp
Mustard Oil- 2-3 tblsp ( U can use any vegetable oil but we odias like nonveg cooked in mustard oil)
Coconut milk- 2tblsp
Cumin-coriander powder- 1tsp
Garam masala- 1tsp

For marination:
Salt as per the taste
Haldi - ½ tsp

Method:

Marinate the Prawns with the above ingredients & keep it for 10-15 min.

Take a non- stick pan. Add 2tblsp of oil.  Pan fry the prawns for 5-7 mins till they cooked properly & light golden brown. Don’t overcook the prawns otherwise they will become hard. 



Heat oil in a pan. Add the whole garam masals & then chopped onions. 
Sauté for 1-2 min till they turns to brownish colour. In this stage add red chilli powder & turmeric powder , sauté for 2-3 sec & immediately add the ginger-garlic paste, don’t let the chiili powder burn. Saute for 2-3 min till raw smell goes away. 

Add chopped tomatoes. Mix well. Add cumin-coriander powder & salt. Sauté till the tomatoes becomes soft & masala is done. Now add ½ cup of water to the masala. Cover & let it boil for 2-3 mins.  Add coconut milk & mix well. Then add the fried prawns .Cook for another 1-2 min.  Add garam masala to it. Mix well & Garnish with coriander leaves.
Serve hot with Roti/naan/ plain rice.

CAULIFLOWER SHRIMP

INGREDIENTS:

Chingudi (prawn) - 250 gm (washed & marinate with turmeric powder & salt
 Florets of a medium size CAULIFLOWER  
2 medium size Potato- cut into cubes
Ginger garlic paste- 2tblsp
1 large tomato- cut into cubes
1tblsp cumin-coriander powder
1tea spoon turmeric powder
1tsp garam masala powder
2-3 bay leaves
2-3 cardamom 
3-4 tbsp. mustard oil.
Salt to taste
Sugar- ½ tsp
2 medium size onions- chopped

Method:

Heat a pan, Add some mustard oil, Add marinated prawn, fry it till golden brown & keep aside.

Again heat 2tbsp oil. Add cauliflower florets & potatoes. Sauté till they turns to light brown in colour. Adjust salt.

Add 2 tbsp. of the mustard oil in the same pan, Add cardamoms & bay leafs. Then add chopped onion. Sauté till translucent. 
Add ginger garlic paste, turmeric powder, chilli powder & stir till raw smell goes away & oil appears in the masala.  Add tomatoes, cumin-coriander powder & salt. Again sauté till omatoes are done.

Add the veggies to it stir for 1-2 min. Add 1 cup of water & cover it  & let it cook for 5 min. when the veggies are done add the fried prawns & mixed it properly & cook it for another 2-3 minutes. 

Sprinkle garam masala & then switch off the flame. Add chopped coriander leaves for garnishing. Serve hot with plain rice.

POI Chingudi

INGREDIENTS:

Chingudi (prawn) - 200 gm (washed & marinate with turmeric powder & salt)
Poi (spinach malabar)-200 gm (washed, cut the poi stems & poi leaves)
2 medium size Potato- cut into cubes
Pumpkin cubes- 200 gm
2 medium size brinjals- cut in cubes & put them in cold water otherwise they will turn black
Ginger garlic paste- 2tblsp
1 large tomato- cut into cubes
1tblsp cumin-coriander powder
1tea spoon turmeric powder
1tsp garam masala powder
2-3 bay leaves
3-4 tbsp. mustard oil.
Salt to taste
Sugar- ½ tsp
1 tsp panch phutana (mix of cumin+ mustard+ nigella+ saunf + fenugreek seeds)
2 medium size onions- chopped

Method:

Heat a pan, Add some mustard oil, Add marinated prawn, fry it till golden brown & keep aside.
Then add 2 tbsp. of the mustard oil in the same pan, add panch phutana when it starts spluttering, add bay leafs. Then add chopped onion. Sauté till translucent. 
Then add ginger garlic paste, turmeric powder, chilli powder & stir till raw smell goes away & oil appears in the masala.  Add tomatoes, cumin-coriander powder & salt. Again sauté till tomatoes are done.
Add the veggies (potato, pumpkin, brinjal, poi stems) into it stir for 1-2 min.
Now cover it  & let it cook for 5-7 min. when the veggies are 70% done add the chopped poi leaves. Mix well & again cover with the lid & cook for another 5-7 min. till the veggies are done. 
Then add the fried prawns & mixed it properly & cook it for 2-3 minute. Sprinkle garam masala & then switch off the flame. 
Serve hot with plain  rice & daal.

Smelt fish masala curry

 Ingredients:

250 gm smelt fish
3-4 tblsp mustard oil for frying the fish & to make the curry
1 tsp turmeric powder/ haldi
1 tsp chili powder
salt as per the taste
Potatoes – 2 medium size (cut lengthwise) (Optional)
Onion- 1 big size chopped
Tomatoes -1 medium sliced
Ginger garlic paste- 1tblsp
Coriander-Cumin seeds powder- 1tsp each
1 tsp red chilly powder
2 bay leafs/ 2 green cardamons
Suagar- ½ tsp
Garam  masala- 1 tsp
Chopped coriander leaves- 1tblsp


Method;

Wash & clean the  fishes by removing the gall bladder  to avoid bitter taste.
Add ½ tsp haldi powder and salt to it & mix well. keep aside.


Heat  2 tblsp Mustard Oil in a pan & fry the fishes till golden brown . keep aside.

Heat 1 tablespoon oil in a pan and lightly fry the potatoes for 5 mins. Keep aside.
Heat 1-2 tblsp oil in the same pan and add ½ tsp sugar to the oil.  When the sugar turns to golden brown colour in oil, add bay leafs, cardamons, then add chopped onions, cook till golden brown. Add ½ tsp haldi & red chilli powder.
Add the Ginger garlic paste and stir well for 1-2 min. Add tomatoes and cook till masala is well done. Add potatoes. Mix well, add ½  cup of water, stir well and let it boil & cover the lid & cook in medium flame for 5 min . Add the fish pieces. Cook for another 2-3 min. Sprinkle garam masala. Stir well. Switch off the flame. Garnish with coriander leaves. Serve hot with steamed Rice.

Smelt fish curry desi touch..:)

Ingredients:

250 gm smelt fish
1 medium size potato- thinly cut (optional)
2 large tomatoes (sliced)
2 teaspoon mustard seeds
1 teaspoon cumin seeds
5-6 cloves of garlic
2 green chillies
3 tblsp mustard oil for frying the fish & to make the curry
1 tsp turmeric powder/ haldi
1 tsp chili powder
1 Ambula (Dried mango pieces)
 1tsp cumin & mustard seeds
salt as per the taste
chopped coriander leaves for garnishing

Method:

Make a fine paste of mustard, cumin seeds, green chilli and garlic.
Wash & clean the  fishes by removing the gall bladder  to avoid bitter taste.
Add ½ tsp haldi powder and salt to it & mix well. keep aside.
Heat  2 tblsp Mustard Oil in a pan & fry the fishes till golden brown . keep aside






Again heat mustard oil in a pan and add Cumin & mustard seeds to it. When they starts cracking add cut potatoes stir wll for 1-2 min. 

Then add  the sliced tomatoes. Stir for some time. Add haldi & chilli powder to it. Then add the above grinded mustard paste. 

Adjust salt & Stir for 1-2 min. Don’t stir the masala too much (just for 30 sec- 1 min ) otherwise curry will taste bitter.
Add water to the masala. Let the curry  boil for 3-4 min. 

Then  add Ambula & the fried fishes . Mix well & Cook  in a low flame for another 2-3 min. Add chopped coriander leaves & switch off the flame.
Your smelt fish currry is ready to  serve. Goes well with hot steamed rice.

chingudi Besara/ shrimp curry (typical Odisha style)

Prawns are delicious and healthy as well...When we were kids.. me and my brothers used to count as to how many each one would take, just to make sure no one will get more! Anyone who knows me will tell you of my love for prawns .... 

I always like odisha style cooking. ma family always love to savour prawn dishes. this recipe is great for times when you need to quickly prepare a meal that will satisfy the taste of your guests. Tasty , healthy & easy to make recipe..:)

Shrimp/Prawns (peeled and de-veined) -500Gm  

 Onion - 1 large chopped

 mustard oil 2-3 tblsp

2  tomatoes sliced

2 tsp red chilli powder

2 tsp turmeric powder
curry leaves  handful

Salt as per the taste

Mustard seeds/ cumin seeds- ½ tsp each

Chopped coriander leaves

 dry mango- 1 (ambula) optional

For masala:

1 green chilly large

2 tsp mustard

1tsp cumin seeds

1tsp Poppy seeds (posto) optional

3-4 garlic cloves

Method:

First Grind the spices which we will use for masala & make a smooth paste.

Wash Shrimp and Marinade with haldi and salt  & keep aside for 10-15 min.

Heat a Kadhai. Put oil and fry the shrimps. Keep aside.

Add a 1-2 tsp oil in a kadai . Add cumin/ mustard seeds. When they starts cracking ,add the curry leaves & onions. add turmeric powder, red chili powder .
Add the tomatos stir for some time. Add mustard paste & salt. Stir for 15-30 sec.


Add 1 cup of water. Let the curry boil for 10 min. Add the dried mango piece. Then add the fried shrimps  and boil it  for about 2-3 minutes. Garnish it with coriander leaves before serving. Serve hot with rice or roti.

Pomfret fish curry

Ingredients:




Pomfret Fish   1 lb
mustard Oil  1 tblsp
Salt as per taste
Chillypowder- 1tsp
Haldi- ½ tsp
Onion chopped 2-3 nos.
Tomatoes chopped  2-3 nos ( grind it & make a paste)
Ginger  & Garlic paste- 1tblsp
Green Chillies chopped- 2nos.
coriander –cumin powder 1 tsp each
Garam masala 1 teaspoon
Fresh coriander leaves for garnish




Method:


Wash the fish and remove all the fins and scales by a knife.
Then slice it into big chunks. Apply little turmeric powder & salt over the fish and keep aside.
Now in a pan fry onion in oil till golden brown. add ginger garlic paste & fry till oil separates from masala. 
Then add the fish pieces. Mix well. then add freshly made tomato puree and Make gravy by adding desired amount of water. Adjust salt.
Cook on medium flame for 10-15 min till fish is well cooked. Garnish with fresh chopped coriander leaves & serve hot with steam rice.....

Macha Besara (fish curry with mustard paste)

Ingredients:

1 kg rohu fish

mustard oil

1 onion (chopped)

2-3 tomatoes

2 tsp red chilli powder

2 tsp turmeric powder

Salt

Mustard seeds/ cumin seeds- ½ tsp each

Chopped coriander leaves

 dry mango- 1 (ambula)

For masala:

1 green chilly large

2 tsp mustard

1tsp cumin seeds

1tsp Poppy seeds (posto)

4-5 garlic cloves

Method:

First Grind the spices which we will use for masala & make a smooth paste.

 

Cut the fish into small pieces and wash them thoroughly. Add haldi and salt to it & keep aside for 10-15 min. for marination.Heat a Kadhai. Put oil and fry the fish. Keep the fried fishes aside.

 

Add a 1-2 tsp oil in a kadai . Add cumin/ mustard seeds. When they starts cracking ,add the sliced onions. add turmeric powder, red chili powder .Add the tomatos stir for some time. Add mustard paste & salt. Stir for 10 sec.

Add 1 cup of water. 

Let the curry boil for 10 min. Add the dried mango piece.

 Then add the fried fishes and boil it  for about 2-3 minutes. Garnish it with coriander leaves before serving. Serve hot with rice or roti.