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Kou macha jholo

 

koumacha jholo

Pearlspot fish curry with plain rice.

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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.....

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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....

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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.....

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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


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