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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