Skip to main content

Kou macha jholo

 

koumacha jholo

Pearlspot fish curry with plain rice.

***********************************


Kou macha is a favourite traditional Berhampur non-vegetarian side dish. 

We always buy live Kou fish to cook.

     In some Kou fish head, stones are found and saying that this particular fish is more tastier than the regular kou fish.  Fish fry is enough for Pakhal bhat. Fish jholo goes well with plain rice.

Kou fish has good flavour and taste that titillating your taste buds.

 Kou fry or curry is very popular among all Odias. 


  Oftently cook simple kou fish curry because of it's brilliant taste no need to add more spices. But this time I need to thicken the gravy. And yes gravy soaked the fish flavour and gives wonderful taste.

Kou fish bones are very hard and one have to be extremely careful while eating them. 


Ingredients.....

***********

1 kilo Kou fish

⅓ tsp Haldi powder

½ tsp Dhaniya powder

½ tsp Red chilli powder

1 tsp Curry powder

Salt only for marination


For gravy....

**********


1 Onion sliced

2 Tomatoes in cubes

10 chopped Garlic

1 tsp GG paste

1 tbsp White Sesame seeds

1 tbsp Cashews

1 tbsp Coconut powder

1 tbsp Skin less Pea nuts

4 Red chillies

2 sliced Green chillies

1 star Anis

4 green Cardamom

½ tsp turmeric powder

1 tsp Garam masala powder

hand ful of curry leaves

Salt to taste

Oil


Preparations.....

**************

Clean wash and cut according to your choice. Keep whole fish or pieces nothing difference in taste.


Marinate, coat the all kou with spices.

   Add in blending jar, White Sesame seeds, Coconut powder, Skin less Pea nuts, Red chillies, Star Anis and Cardamom in blender and blend into fine paste.


Heat oil in a pan and fry the Kou fish, be careful not to brown. Remove and keep aside. 

Once all fish fry done add chopped Garlic fry a bit, add Sliced onion fry slightly brown in colour add gg paste stir add tomatoes, turmeric powder, garam masala and paste with little water. Cook until oil separate from the gravy. Add warm water according to your convenient and once it comes to boiling point add fried fish, green chillies and handful of curry leaves. 

   Serve piping hot fish gravy with hot plain rice. 

Kou macha jholo


Popular posts from this blog

Soya kebbab

  Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil  Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water.  Wash plantains with skin trim the tip and  stem. Boil plantains with excess water and remove the skin, cut and grind into roughly  without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough.  Keep this in refrigerator for 10 minutes.  Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the
Read more
  This is my favorite form of chicken curry, not only because it tastes great but also because it requires very little work in the kitchen. Additionally, I always choose nutritious recipes based on what my family requires.     Here is my version of healthy saffron chicken curry...... Ingredients...... 1 bowl thick warm milk 1 pinch of saffron  1 Cup milk powder  1 tblsp Green chilli paste(spicy) 1 tbsp GG paste  1 tsp Fresh grounded garam masala  ¼ tsp Turmeric powder  ½ Cup malai ½ Cup desi ghee  Salt to taste    Preparations...... Take warm milk add saffron mix well cover and keep for later use. Churn the malai keep aside. Wash and trim off any excess fat from the chicken drumstick, this will not only enhance the flavor but also help the chicken cook more evenly. Keep in a mixing bowl.  Now first add salt and turmeric powder give a nice massage and rub the salt turmeric into the chicken slits.  Now add milk powder, GG paste, garam masala,green chilli paste ( before that you must rub
Read more

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to  preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed  to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar  or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s
Read more