Skip to main content

Pohola Maacha Tarkari

Fish is the best thing that you can eat, it is a good source of protein and omega 3. The smaller the fish the healthier it is. Now with all the Fukishima radiation news going on, we are becoming more and more skeptical about eating fish. As per my nutritionist, its safe to eat fresh water fishes like tilpia, carp and smaller fish. So don't give up this healthy food. 
  1. Pohola Maccha: 2 whole gutted ( I used fresh herring)
  2. Onion: 1 medium finely chopped
  3. Tomatoes: 1 large chopped
  4. mustard seeds: 2 tsp
  5. cumin powder:1/2 tsp 
  6. coriander powder:1/2 tsp 
  7. red chillis :2 nos
  8. pancha phutana: 1/4 tsp
  9. red chilli powder:1/4 tsp 
  10. garlic flakes :7-8 
  11. turmeric: 2 tbsp
  12. oil : 6 tsp
  13. coriander leaves:1 tbs
  14. Ambula( dried mango): 1
  15. green chilli:2
  16. salt: as per taste
  17. Oil: 2-3 tbsp

Clean the fish throughly.
Add salt and 1/2 of the turmeric and keep aside for 5 mins.

Grind the red chillis, mustard seeds and the garlic flakes into a smooth paste.
Heat a flat pan. 
Add oil followed by the fish.
Fry lightly on both sides and keep aside.

In a kadhai heat about 1 tbsp of oil and add the pancha phutana. 
As the pancha phutana stops spluttering add the chopped onions and a pinch of salt and cook till the onion are translucent.
Add turmeric, red chilli powder and the tomato pieces.
Cook till tomato is mashy.
Add the mustard-garlic paste, cumin powder and coriander powder. 
Stir for 30-45 secs. 
Add 1 cup of water along with salt  to taste salt . 
Bring to a boil. 
Add the fried fish along with the slit green chillis, and ambula and allow to boil for 10 mins on low flame while stirring at intervals.
Remove from fire, sprinkle coriander leaves and keep aside for 5 mins.

Serve with rice and dal.
Till then Happy Blogging


Popular posts from this blog

Egg Bhurji Curry

As a kid this used to be one of my favorite curries that my mom would make for breakfast with roti or parathas. Its easy, quick and on top of all yummy!!!


Egg: 4 wholeOnion: 1 medium finely choppedGreen Chilli: 4 finely chopped (remove the seeds if you don't want it to be too spicy)Tomato: 1 medium finely choppedGreen Peas: 1/2 cupRed Chilli Powder: 1 tspTurmeric Powder: 1/2 tspSalt: as per tasteMutton/chicken curry masala: 1 tspOil: 2 tsp
In a pan heat 1 tsp of oil and 1/2 of the chopped green chilli and onion with a pinch of salt.
Fry till the onion turns transparent.
In the mean while beat the eggs with 1/4 tsp of red chilli powder and 1/2 tsp salt.
Add the beaten eggs to the pan and make scrambled eggs.
Cook till the eggs are cooked through and the eggs turn slightly brown.
Remove from heat and keep aside.
Mix rest of the chopped green chilli , onion and chopped tomato together.
In a kadhai heat rest of the oil and add the onion, green chilli and tomato mix along …

Buta dali-Aloo-Kakharu Tarkari(Channa Dal with Pumpkin)

It is a very popular dal dish in Orissa. It is generally prepared when there are guests coming over and it has to be vegetarian food. It goes great with poori. It is nutritious as well as tasty. It has goodness of lentils and taste of pumpkin.


Channa Dal: 1 cupPumpkin: 1 cup cut into chunks with skinPotato: 1/2 cup cut into chunksGinger: 1/2 inch gratedOnion: 1 small choppedTomato: 1 choppedTurmeric powder: 1 tbspPanch Phutona: 1 tbspDry red chili: 2 brokenTej Pata: 1sugar: 1/2 tspWhole cinnamon: 1/2 inchred Chili powder: 1 tbspGhee: 2 tbspSalt as per tasteRosted Jeera and Dry Red chill powder

Soak the dal for 30 mins
In a pressure cooker heat ghee, add panch phutona and red chili to it.
As the spices stop cracking add Tej pata, cinnamon and let it cook for few seconds before adding onions.
Cook the onions till they turn golden brown
Add the red chili powder and cook for 1-2 mins.
Add grated ginger and vegetables. Fry the vegetables for 4-5 mins.
Add the turmeric powder,…

Lau Besara ( Bottle Gourd in Mustard Gravy)

Lau known as bottle gourd or opo squash or long melon is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. Lau Besara is preapared by cooking Bottle gourd in a paste of mustard. This item is relished with rice or Chapattis. This curry specially close to my heart, mom used to make this  for us a lot as we had a big garden and when you plant lauki it grows more than a family can eat. When I cooked this my house smelled like old days and I was real nostalgic and cannot wait to share this one with you all. Ingredients:
Louki (lau): 1 small peeled and cut into small piecesPotato: 1 medium cut into small piecesGreen Chillies: 2-3  chopped into piecesVadi: 5-6 (optional)Punch-phutana: 1 tsp Mustard Paste: 2tbsp ( grind, 2 tsp mustard seeds, 1 tsp cumin seeds and 5-6 cloves of garlic pod)Turmeric powder: 1/4 tspoil: 2 tspSalt to tasteCoriander leaves for garnish
Procedure: In a kadhai take lo…