Kani Macha Ambila

Kani Macha Ambila 1

King fish is very favourable salty fish for Odia's because of its taste, with a single bone and good match mix for any curry and specially we cook ambila.
We use small king fish for this curry but now a days it's not possible to get perfect small or Midium in size, Because high demands and highly expensive .
It is expensive but very much satisfaction to your palates,to your tummy,to your food.

Today I am going to share this recipe.
The combine tastes and smell of sweet, sour and spicyness of this curry force to eat before time.
The smell of this curry is knoked the mind and palates of your neighbours.
I m damn sure they ask about this special curry only because of the powerful smell which spread all over the kitchen.

Ingredients:

8 piece's of King fish
4 tbsp jaggary
1 Onion sliced
3 tbsp tamarind paste
½ tsp cumin seeds
½ tsp mustard seeds
½ tsp fenugreek seeds
1 tsp funnel seeds
2 red chilly
few curry leaves
½ tsp Hing
½ tsp turmeric pdr
½ tsp coriander pdr
1 tsp red chilly pdr
1 tsp Curry pdr
Salt
Oil

Preparations:

Wash ,Clean the fish pieces properly .
Rub turmeric and salt into the fish pieces and let's leave for half an hour's.

Take a heavy-bottomed pan and heat oil.Season with hing , cumin seeds, mustard seeds,fenugreek seeds,funnel seeds,red chilly and curry leaves.
Once they start crackles add onions until the onion becomes soft and golden brown.
Add little water stir ,add all powdered spices fry for a minute then add tamarind paste and jaggary to it stir well and fry until the raw smell of tamarind goes off then add about 3 cups of water.
Give a nice boil.
Now add raw marinated fish to the boiling gravy do not stir.
Allow it to boil the gravy for next 15 min, in midium flame.

Kani Macha Ambila 2

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A PINCH OF HING

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