Spicy Pohala Fish Curry (Odia Style)
40 minutes
970 reads
About Spicy Pohala Fish Curry (Odia Style)
Pohala fish curry is a traditional Odia dish, showcasing the deliciousness of Pohala fish – a common variety found in Odisha's local markets. This recipe uses a whole fish preparation, perfect for experiencing the authentic flavors of Odisha.My recent trip to Bhubaneswar's largest fish market allowed me to find some larger-than-usual Pohala fish, inspiring this recipe. While enjoying this curry, remember the rich culinary heritage of eating with your hands – a practice deeply rooted in Odisha and other parts of the world, fostering a deeper connection with your food.This spicy fish curry is best enjoyed with hot steamed rice, allowing the vibrant flavors of the fish and the aromatic spices to truly shine. Get ready for a culinary journey to Odisha!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Fish and Spices
- 300 gm Pohala Fish you can substitute with other firm white fish like cod or snapper.
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder add this along with the cumin seeds, or use only cumin powder for easier preparation
- 1/2 tsp Chili Powder adjust to your spice preference.
- 1 tsp Salt to taste
Aromatics and Vegetables
- 2 Tomatoes medium-sized, roughly chopped
- 2 Onions medium-sized, red, roughly chopped
- 4 Chillies finely chopped; adjust to your spice preference, green
- 8 clove Garlic minced
- 1 tsp Cumin Seeds
Cooking Oil
- 3 tbsp Mustard Oil or any cooking oil of your choice
Other
- 1 cup Water or as needed for desired consistency
Instructions
Prepare the Fish
- Clean the fish thoroughly and score it lightly with a knife. Marinate with turmeric powder and salt for 5 minutes.
Prepare the Aromatics Paste
- Grind the garlic, green chilies, and red onions into a coarse paste using a blender or food processor.
Fry the Fish
- Heat mustard oil in a pan. Fry the fish on both sides until cooked through, about 3-5 minutes per side.
- Remove the fish and set aside.
Sauté the Aromatics
- In the same pan, add the cumin seeds and let them splutter. Add the onion-garlic-chili paste and sauté for 1 minute until fragrant.
- Add the coarsely chopped tomatoes and salt. Continue to sauté for another 2 minutes, until softened.
Simmer the Curry
- Add 1 cup of water (or more to reach desired consistency), bring to a boil, then reduce the heat and simmer for 2 minutes. Stir in the cumin powder.
Combine and Serve
- Gently add the fried fish to the curry. Cook for another 2 minutes on low heat. Serve hot with steamed rice.
Recipe Notes
Expert Tips for the Best Pohala Jhola
- For a richer flavor, you can add a small piece of ginger to the aromatics paste.
- Adjust the amount of green chilies based on your preferred level of spiciness.
- If using a different type of fish, adjust the cooking time accordingly. Thinner fish will cook quicker.
- For a thicker curry, you can simmer it a little longer or add a teaspoon of cornstarch mixed with a little water towards the end.
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Recipe Nutrition
Calories: 445kcalCarbohydrates: 26gProtein: 33gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 75mgSodium: 392mgPotassium: 996mgFiber: 7gSugar: 11gVitamin A: 1041IUVitamin C: 40mgCalcium: 85mgIron: 3mg
Sai Priya
Articles: 34
3 Comments
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This is fantastic! Thank you for sharing.
Thanks for the inspiration! Looks tasty.
This is delightful! Thanks for the recipe.