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

Fula kobi kukuli macha rai

  Ingredients.... . Cauliflower florets  . Kokali fish ( anchovy) Turmeric powder  .Salt - to taste Garlic cloves - 6 .Green chilies - 2 pierced  .Mustard seeds - 2 tbsp Cumin seeds - 1 tbsp .Saunf - 1 tbsp .Water - 2 cups Mustard oil - 5 tbs Onion -1 sliced .Nigella seeds - 1 tsp. Or panch foran .Tomato - 1 into squares  . Mustard oil  Salt to taste  Preparations...... Marinate the fish with little turmeric powder and salt. Keep aside. Marinate the florets with salt and turmeric powder. Keep aside. Blend onion, garlic, cumin  and saunf seeds, mustard seeds, salt and half cup of water to a smooth paste. Keep aside. Fry anchovies and cauliflower florets separately. Keep aside. Heat mustard oil in a kadhai, add sliced onion fry until light brown, make a gap between and add nigella seeds when start to pop-up add mustard paste, turmeric powder and tomatoes and half cup of water. Cook until the excess water is evaporated and oil is released. This would...
Read more

Sukhila Ghanta Tarkari

Sukhila Ghanta Tarkari Ingredients: 1 Bowl Cauliflower Florets      ( Large size florets) 2 onion sliced 2 Tomato chopped 1 tsp GG Paste 1 tsp Curry masala powder 1 tsp Garam masala powder ½ tsp Termeric powder ½ tsp Red Chilly powder 1 tbsp Cashew Paste Preparations: Take a mixing bowl along with cauliflower florets add ½ tsp Termeric powder and ½ tsp salt toss to combine all ingredients very nicely. Keep this for 10 minutes in a colander to remove excess water but do not waste these water .we use this in curry preparation. Now after 10 minutes deep fry all cauliflower florets till light brown. Remove in a dry plate and keep aside. Heat kadhai along with oil, add onions fry till brown add tomatoes fry for a while ,add GG paste,and all dry spices fry till the fragrance out ,add little water with cashew paste stir and cook till oils seperate . Now chop large cauliflower florets into small chunks add all chunks to the curry stir well and remove f...
Read more

Methi saga dali tadka

 The addition of fresh fenugreek, along with some onions, garlic, tomatoes, and lemon juice, gives the chana dal a tangy flavor that makes it incredibly delightful. Your senses will be delighted by this curry's scent. Excellent with plain rice or roti. Recipe.... Ingredients..... Chana dal 1 small cup Methi 1 bunch  Onion big sized 2 Tomato chopped 2 Garlic pods 10  thin sliced  Ginger chopped 1 tsp Red chillies 2 into half Hing Cinnamon 1" 1 Bay leaf 1 Mustard cumin seeds 1 tsp Turmeric powder ½ tsp Red chilli powder 1 tsp Garam masala 2 tsp 2 parts Salt to taste  Desi ghee Clean wash and chopped methi leaves. Clean and wash the dal properly and soak for 10 minutes  Transfer them in pressure cooker along with its soaked water and turmeric powder and 1 tsp of garam masala powder. Cook till 3 to 4  whistles on low flame. Once done, remove it from the flame and keep aside till the pressure goes  and dal is completely cooked Heat 2 tablespoons of oil...
Read more