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

OKRA POTATO FRY

My husband loves okra , So in my home okra is very important vegetable and cooked 3 equally days with varieties but it must be tastier than before okra recipe. Today I have an idea of old style cooking which he eat without any objections. And this is simple okra fry. The Flavours are so simple and the spices are not overdone and looks elegant. Once fried to golden you need to remove and enjoy them immediately with roti. This dry okra potato fry and roti combination is really excited. Ingredients: 3 cups chopped okra 1 cup cubed potatoes 1 onion medium size 1/4 tsp turmeric powder 1/2 tsp red chilli powder 1/2 tsp garam masala 2 tbsp oil Salt to taste Preparations: Wash the okras and dry them using a towel. Chop okras, potato and onion into equal sizes. Heat oil in a pan. Add chopped onions fry till the onions turn translucent and soft. Now add the chopped okra and potatoes along with all above spices. Fry in medium flame till the vegetables are cooked, wit...
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

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 ...
Read more