Easiest Way to Make Quick Odiya Machha (Fish) Kalia (Curry)

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17 Oct, 2021

Odiya Machha (Fish) Kalia (Curry).

Hey everyone, it's Louise, welcome to our recipe page. Today, we're going to make a distinctive dish, odiya machha (fish) kalia (curry). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Odiya Machha (Fish) Kalia (Curry) is one of the most well liked of current trending meals on earth. It's simple, it's fast, it tastes delicious. It is appreciated by millions every day. Odiya Machha (Fish) Kalia (Curry) is something that I've loved my whole life. They're nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook odiya machha (fish) kalia (curry) using 21 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Odiya Machha (Fish) Kalia (Curry):

{Take 1/2 kgor 500 gms of Katla (Carp) Fish: Cut into big & thick pieces- each.
{Prepare To Taste of Salt.
{Take To Taste of Sugar.
{Make ready 1.5 tsp of Turmeric Powder.
{Get 1.5 tsp of Red Chilli Powder.
{Get 2 of Onions: (Big- Finely Chopped).
{Prepare 1 of Tomato: (Big- Finely Chopped).
{Get 1 tbsp of Garlic: Finely Chopped/Paste.
{Get 2 tbsp of Ginger Paste.
{Take 1 tsp of Green Chilli Paste.
{Make ready 1.5 Cups of Water (Hot): For the Cooking & Gravy.
{Get of Tempering Spices:.
{Make ready 2 of Whole Dry Red Chillies (Split into 2 halves).
{Make ready 1-2 of Bay Leaves.
{Get 1 tsp of Cumins or PanchPhoron: (I’ve used the latter).
{Make ready 1 tsp of Ghee: Optional- (I’ve not used).
{Prepare 1.5-2 tbsps of Roasted Cumins & Red Chilli Powder.
{Take 1 tsp of Roasted Methi Powder.
{Prepare 1 tsp of Coriander Powder.
{Prepare 1 Cup of Mustard Oil: (For Cooking & Frying the Fish pieces).
{Get 1 tsp of Garam Masala Powder (Homemade): Optional.

Steps to make Odiya Machha (Fish) Kalia (Curry):

Wash & Clean the fish pieces & coat it with some salt & turmeric powder generously & set aside for about 20-30 mins time before frying.
Heat a frying pan/kadhai/wok, over the high flame: Add in the measured mustard oil to it & wait until it starts releasing smoke- Then, drop in the fish pieces in batches- keeping sufficient spaces in between each one for proper frying.
Take it out on a separate plate- once done...Now, in the same oil: Add in the tempering spices & sauté until it start spluttering, releasing nice aroma.
Then, add in the chopped onions & sauté until translucent- add in some salt to it & keep sautéing until light golden brown...goes in the garlic, ginger & green chilli pastes to it- Continue sautéing until raw smell goes off.
At this point: Add in the chopped tomatoes & sauté again for about 2-3 mins time until it becomes a bit mushy...add in the turmeric, coriander & red chilli powders to it while, stirring continuously.
Add in some splashes of water while stirring continuously- ensuring the gravy mixture doesn’t get burnt but nicely & evenly sautéd & releases an alluring aroma- Mix all, well together.
Once done: Add in the measured hot water now, for the gravy consistency & also, to cook the fried fish pieces in the same- Bring it to boil & at this point: Drop in the fish pieces to it, mix everything together-gently.
Cover the pan with the lid & allow it to cook for another 8-10 mins time- Reduce the flame to low-medium... Keep stirring occasionally, in between.
Open the lid: Adjust the salt, sugar & spices at this point...Add in the ghee- if using, roasted (bhuna) masala & garam masala- Give it a really good mix, very gently.
Turn off the flame- Let it sit on the oven for about 10-15 mins time before serving it hot with piping hot steamed rice, fried rice 🍛 or similar....
ENJOY 😋 your meal 🥘 HAPPY COOKING 🧑‍🍳.

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