bay leaves · chili powder · cilantro · cinnamon · cooking oil · coriander · fish · garam masala · ginger garlic · Indian · Main Course · masala · medium · mustard oil · onion · potato · salt · seafood · sugar · sweetener · tomato · turmeric · Uncategorized · water

A page from my Ma’s cookbook ~Odia style fish curry/ Maachha Aloo Jhola/Macha Tarkari~

As the aroma of the fish curry wafted through the hallway into the bedroom, M (that’s my hubby) came sniffing into the kitchen. Often it’s quite unlikely to elicit such a response from him when I am conjuring up a fish recipe. But this as you might have guessed was a very pleasant surprise. It is my tested way of getting assured that this dish is here to stay and going to be served on demand on many mundane occasions. More so a total win especially when you are trying to think of ways you can make fish recipes without it tasting fishy. Quite tricky eh? Ahh yes and to complicate things – I am an absolute fish eating, true Odia at heart. So you see my attachment to this very sensitive subject and my extensive efforts to make this a success. My memories of this recipe goes way back to days when I came home from school to a plate of piping hot rice served with this special hand licking fish curry. In those days, the comfort and luxury of getting delicious meals without preparing them was a

cooking oil · cumin seed · curry leaves · garlic · green chilli · Indian · jeera · Main Course · medium · mustard oil · mustard seed · non vegetarian · onion · salt · seafood · shrimp · sugar · sweetener · turmeric · Uncategorized · yogurt

The simple Odia classic – “Chingudi Dahi Besara”/ Steamed yogurt and mustard shrimp curry

Before I begin, I must admit that this post is sure going to have a counter for the word “simple” and might even break the records - the only reason being that this recipe is truly-that-SIMPLE. Being an iconic Odia dish, time and again this preparation would accompany a few more curried dishes on our lunch/dinner table but still manage to hold its place impressively well. Fresh shrimp marinated with yogurt-mustard paste and steamed till the shrimp is melt-in-the-mouth tender does indeed sound like a very good proposition. While “good” shrimp and fish curries are relatively easy to find at the restaurants, rarely have I seen this preparation on any of the restaurant menus here at all and that makes me very sad every time. Time and again my Ma would prepare this shrimp curry and I would be blown away every single time. Honestly I have been craving for this recipe for a long while now and what better opportunity than to learn from the in-home chef a.k.a my Ma when she was visiting me. So

black pepper · chilli · cinnamon · coconut · coconut milk · cumin seed · garlic · Indian · lemon · lemon juice · Main Course · medium · non vegetarian · pepper · peppercorn · red chilli · salt · seafood · shrimp · tomato · turmeric · Uncategorized

Curried Shrimp in spicy coconut gravy – Into the makings of a keeper

The birth of this recipe took place in my kitchen when one fine day being too fed up with the use of excessive spices and over-cooking of the delicate sea-food, I embarked on this mission to try something different. How different? I had no real clue. Completely enamored by the freshness of the shrimps lying in front of me, I was almost disheartened to recall that all tasty shrimp delicacies that I have had were almost always overpowered by the usage of spices and thick gravies. I,of course love those curries, stir fries and fried shrimps but I bet u know the days when you crave for some freshness! While pondering over the innumerous ways to play with the delicate shrimps, my thoughts went straight to the neglected can of coconut milk sitting in the pantry for ages. Ok not ages..but yeah for quite some time actually. So now driven by the strong desire of using that can of coconut milk, I took on this mission to create something driven by my own changing tastes. The inertia and of cours

canola oil · chili powder · chilli · cooking oil · curry leaves · garlic · Indian · Main Course · medium · mustard oil · mustard seed · non vegetarian · onion · pepper · salt · seafood · sugar · sweetener · tilapia · turmeric · Uncategorized · yogurt

“Macha Besara” or Fish in spicy mustard gravy

In days when I crave for some fish, there’s this one tried and tested recipe that always comes to mind. To begin with, I am an ardent fish lover, so anything -in fish, with fish or even on fish and I am in for it, even in its raw form as sushi. Fish, I believe, is one of those delicate pieces of art in the culinary world which demands to be handled with the gentlest of hands. It could be ruined with even a slight overdose of those heavy spices. Every fish has its own unique taste and a best way to make it. Never been a fan of those heavily spiced fish gravies where the delicacy and the tenderness of the fish is lost. Handled beautifully with light spices is what makes any fish curry absolutely finger-licking delicious. Odia cuisine, the one I have grown up with, is known for its simplicity and delicate treatment of food products. Cuttack being on the banks of the River Mahanadi, we always had an access to a lot of fresh riverine fish. Unlike the sea water salty fish, fresh water fish s