Machha Haladi Pani Jhola ( Fish curry the quick version)

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Fish is  the life line of costal state of Orissa. There so many different ways to prepare it. Some are quick and some take some measurements and planning. When everybody is rushing to get ready and be on time for school and office, mom would be busy making something to feeds us. She would make this quick version of fish that would have not much spices and would have a very thin gravy, but would taste devine. Mom called it machha haladi jhola ( fish in turmeric gravy). This is my most cherished recipe from my moms kitchen. Here by I am sharing my love of fish with you.

Ingredients:
  1. Fish is Tilapia: 4 pieces
  2. Potato: : 1 large cut into wedges.
  3. Onion: 1 medium finely chopped
  4. Pancha Phutana: 1 tsp
  5. Dry Red chilli: 1-2
  6. Tomato: 1 large chopped
  7. Turmeric powder:1 tbsp
  8. Coriander leaves: 2 tbsp chopped
  9. Salt As per taste
  10. Oil: 2 tbsp
  11. Green chili : 2 or 3 
  12. Ambula (dried Mango): 1 small (optional)

Method:
Wash the fish pieces and place in a bowl. 
Drain the water completely.
Add 2/3 tsp. of the turmeric powder and about 1 tsp salt into the fish bowel . 
Mix them thoroughly by hand.
Heat a frying pan and put one table spoon oil to fry the fishes till they look very light
brown, remove from heat and keep it aside.
In the same oil fry the potato wedges till slightly golden, remove from heat on to a kitchen towel.
Heat rest of the oil.
When the oil becomes hot , add dry red chilies and pancha phutana.
As  the sputtering stops , add onion to it along with a pinch of salt and let it cook till, onions try translucent, stiring them occasionally . 
Add rest of the turmeric and tomato pieces. 
Keep on stirring till tomatoes leave water.
Add the fried potato wedges to it and mix well.
Add about 1/2 cup water, salt to taste and green chillies to it.
Mix well, cover and cook on medium flame till the potatoes are 80% done.
Add the semi fried fish pieces and ambula into the gravy.
Very carefully stir it so that the fish pieces remain intact.
Cover the pan and cook on medium heat for 10 minutes or till the potatoes are cooked through completely.
Remove the cover and cook till you achieve the desired consistency. Its generally a very thin gravy.
put the curry
Add chopped coriander leaves and switch off the heat.

Serve this curry with rice and enjoy.
Till then Happy Blogging.
Rakhee

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