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 almost taken for granted and was more so of a regular affair. But not so much now! So one of these days when I felt the urge to refresh some memories, I turned back to this gem of a recipe my Ma cooked quite so often.This is a few ingredient fish curry (Maachha meaning Fish; Aloo meaning potato and Jhola refering to a thin consistency gravy quite typical of an Odia curry) with distinctive flavor which is sure to enrapture your taste buds for a while. If you are looking for a light, simple and different fish curry, look no more since here it is. This recipe reminds me that it's all about the very little things that make so much of a difference and it’s always these things that matter the most.A typical Odia fish curry in which fish steaks and potatoes sautéed in mustard oil steep in a flavorful, spicy onion-tomato gravy with a distinctive bite of the pancha phutana* playing along with the musky undertone of freshly grated cinnamon as the final touch. *Pancha Phutana is the traditional Odia tempering mix made of mustard seeds, cumin seeds, asfoetida seeds, fennel seeds and black caraway seeds.A few things to keep in mind when making this. Try this out and there's no doubt that you will see the subtle undertones of the panch phutana that makes all the difference in this recipe.Until next time!LoveJP.S: Submitting this recipe to:

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  •   1 lb - Fish (German or Silver Carp) –
  •   1 tsp - Turmeric Powder
  •   1 tsp - Salt
  •   3-4 four - Medium sized potatoes – Cut longitudinally into
  •   Mustard Oil for shallow frying
  •   ½ tsp - Panch Phutana 
  •   1 - Bay leaf
  •   ½ cup - Ginger garlic paste  
  •   1 Cup - Onion paste 
  •   ½ tsp - Turmeric powder 
  •   ½-1 tsps - Chili powder (depending on the hotness you would like) 
  •   ½ Cup - Tomato puree 
  •   ½ Tablespoon - Dhania powder 
  •   ½ - Garam Masala powder Tabelspoon
  •   2 Cups - Water 
  •   Pinch - Sugar
  •   Pinch - Cinnamon powder
  •   to taste - Salt