Name: Macha Tarkari (Odia Style Rohu Fish Curry) recipe by Alka Jena at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 500 grams Rohu Fish; 2 medium Potatoes; 1 medium Onion; 1 tsp Ginger - Garlic paste; 2 dry red chillies; 1 tsp Roasted Corriander Powder; 1 tsp Turmeric powder; 1 bay leaf 1inch cinnamon stick; 2 green cardamoms; 1 small Tomato; Salt to taste; 1/2 tsp Red Chilli Powder; 1/4 tsp Garam Masala; 1/2 tsp Roasted Cumin Powder; 1/4 tsp panch phutan

ABOUT Macha Tarkari (Odia Style Rohu Fish Curry) RECIPE

Fresh water fish such as Rohu has a natural sweetness to it than the fishes from the sea and that is what that makes all the difference to this Odia fish delicacy called Macha Tarkari/ Macha Jhola which is sure to leave a lasting impression on your taste buds for a while. When I crave for some fish, this few ingredient Macha Tarkari/Macha Aloo Jhola (Oriya/Odia style fish curry with potato) is the one I always prepare for my lunch. "Maachha" in Odia means Fish; "Aloo" means potato and "Jhola" refers to a thin consistency gravy quite typical to an Odia style fish curry. If you are looking for a light, simple and different fish curry, then this oriya/odia fish curry recipe is the perfect solution to your meal plan.

Ingredients Serving: 4

500 grams Rohu Fish
2 medium Potatoes
1 medium Onion
1 tsp Ginger - Garlic paste
2 dry red chillies
1 tsp Roasted Corriander Powder
1 tsp Turmeric powder
1 bay leaf 1inch cinnamon stick
2 green cardamoms
1 small Tomato
Salt to taste
1/2 tsp Red Chilli Powder
1/4 tsp Garam Masala
1/2 tsp Roasted Cumin Powder
1/4 tsp panch phutan

Instructions

Wash the fish and apply turmeric and salt to the fish. Marinate and keep aside for 15 minutes.
Chop the onions and tomatoes finely.
Peel and cut the potatoes into medium side wedges and apply turmeric and salt to it.
Pour some mustard oil and heat it to smoking point. Slowly add the fish pieces one by one and shallow fry them in batches. Take out the fishes and keep them on a kitchen towel .
Add the potatoes and shallow fry them in the same oil and keep aside.
Add bay leaf, cinnamon, green cardamom to the oil and when it starts to release its aroma, put a pinch of panch phutan.
Next add the onion and fry till it turns a little brown, add ginger garlic paste to the oil. Stir and fry the masala till the masala is cooked and there is no raw smell.
Add chopped tomato, potatoes, turmeric, cumin powder, coriander powder, chili powder and salt. Cook for few more minutes till the masala starts to leave oil at the sides.
Add a cup of warm water, cover and let the curry simmer on medium heat till potatoes get soft. Add fish to it and cook for 2 to 3 minutes on slow heat.
Remove from heat and add the garam masala powder and chopped coriander leaves on top to garnish.
Serve hot with plain rice.

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