Ganjam-Style Machha Jhola
A tangy, tamarind-spiked fish curry popular in the Berhampur region of Ganjam, distinct from the mustard-forward curries of coastal Odisha further north.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 230 kcal
Equipment
- •Clay pot
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 11 g
- carbs
- 8 g
- fibre
- 1 g
- protein
- 25 g
- calories
- 230 kcal
Instructions
- 1
Rub the fish steaks with turmeric and salt. Set them aside.
- 2
Heat mustard oil in a clay pot. Add the fenugreek seeds and curry leaves.
- 3
Add the sliced onion and garlic. Fry them until soft and lightly browned.
- 4
Add the chopped tomato, chilli powder and remaining turmeric. Cook until softened.
- 5
Pour in the tamarind pulp mixed with a cup of water.
- 6
Bring the gravy to a boil. Let it simmer for five minutes.
- 7
Slide the fish steaks in gently so they do not break.
- 8
Simmer uncovered for ten to twelve minutes until the fish is cooked and the gravy thickens slightly.
- 9
Taste to adjust the salt and tang, then serve hot.
Chef's tips
Use ripe tamarind for a mellow sourness rather than a sharp taste, and do not stir roughly once you add the fish.
Ingredient substitutions
- seer fish → any firm sea fish
Storage
Refrigerate for up to a day.
Reheating
Reheat gently on low flame.
Common mistakes to avoid
- •Adding too much tamarind and overpowering the flavour of the fish.
- •Stirring the curry too much and breaking the delicate fish pieces.
Serving suggestions
Cooked Ganjam-Style Machha Jhola?
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