Machha Kobi Tarkaari

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Let's start with translation first since the post title is actually Odiya.

Machha : Fish

Kobi  : Cauliflower

Tarkaari : Curry

So basically you must have guessed that today's recipe is about Fish & Cauliflower. It might sound weird to mix a vegetable into a non-veg curry but it so happens that in Odisha it is most common. We use potatoes in everything. All curries have some amount of potato. This recipe is an addition to that. In this recipe we will use Cauliflower to enhance the taste as well as the nutrient density of the dish. 

What I used

  • 10 pieces of Mirkali fish.
    • It's a fresh water fish which we get from the Bangladeshi market
    • The fish comes frozen so the store folks cut it into pieces & I have cleaned it afterwards
    • Marinated with salt + turmeric
  • 11 big florets of cauliflower
  • 2 medium potatoes cut into wedges
  • 2 tbsp Odiya Onion+Ginger+Garlic paste
  • 1/4 med. red onion finely chopped
  • Whole garam masala
    • 1 cinnamon stick
    • 2 cardamoms
    • 2 bay leaves
  • 2 tsp Pancha Phutana (Odiya Five Spice Mix : Cumin + Fennel + Mustard + Fenygreek + Nigella)
  • Salt + Turmeric + Fish Masala powder (or cumin+coriander powder if you don't have fish masala powder)
  • Mustard oil to fry the veggie & fish & then make curry

Process
  • First lightly fry the cauliflower & potatoes in medium hot mustard oil
    • Sprinkle wee bit salt (NO turmeric yet)
    • Until the vegetables get brown spots
    • Don't have to cook them all the wya through, just until they get those spots (like shown below)
  • Next fry the fish (use the same pan) lightly in smoking hot mustard oil. I say "Fry lightly" because we don't fry the fish too much else it becomes really chewy. Frying it lightly makes them soft. This is the best kind of curry. If you feel like eating a fried fish then frying them for longer & more crispy makes more sense. 
    • Keep the fried fish separate
  • Now let's make the curry like we make any other curry, so the process is...
    • Splutter whole garam masala in hot mustard oil --> Then add pancha phutana
    • Next goes in Onions --> Fry till golden --> Then ginger+garlic paste --> Fry till raw smell goes away --> Then tomatoes --> Add Salt + Turmeric + fish masala powder + wee bit water --> Fry till oil separates

  • Then before adding warm water, we will now add the vegetables & give them a good mix with the masala. 
    • Coat the vegetables with the masala properly & cover & cook for at least 8 minutes or until the vegetables are softer
    • In between you can take the cover off & mix and add water if you feel the vegetables are sticking to the pan. 
  • Next goes in Warm water --> At least 2 cups (Remember we have potatoes which will absorb water)
  • Let the gravy boil vigorously
  • When the gravy boils --> Add the fish pieces & adjust salt
  • Cover & let simmer for 5-7 minutes on medium heat
  • When done, sprinkle fresh coriander leaves & done !!!!

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