In my blogs you will find melange of dishes discovered of my own and some (foods and flavors) are influenced of our ancestors.
It takes less time and healthy too. Its a most demanding dish in our family when summer comes although its for all season.
One bowl of rice water (pakhal bhhat) with chadchadi in summer you dont need anything for to combine with for your lunch.
I found maurali in our local fish market which was available fresh and due to lock down its price was gone little hike.:)..Instead of maurali you can use any small fish for praparing the dish.
In odia cuisine we always marinate for any fish with some turmeric and salt after nicely clean them. It allows to reduce the smell of fishes .
For preparing masala or mustard paste we need to soak mustard seeds in Luke warm water for half an hour which will help to avoid bitter taste of your curry.
Fish in Gravy
I have pour fishes into the curry without frying them. If the fishes are fresh then only marinade it there is no need to fry them. If these fishes are not fresh its better option to shallow fry them before put them into the gravy. But you should be careful while frying them to break them.
Maurali machha chad chadi
I have use both tomato and dried mango for the gravy. If you think it will sour the taste though both are sour in taste then my answer will be no, using sun-dried mango only will make the dish slightly black in colour, tomato gives it nice colour and rich its taste. I suggest if you are afraid for sourness then you can remove the seeds from the tomatoes.
Machha chad chadi goes well with any rice item but can be eaten with roti also. Though its a one of the staple food of odisha so best option to eat this spicy tangy mustard flavor dish with rice along some side dishes, you wish to.
At the end; I prefer to temper it at the end which will lock the aroma of the dish and enhance the taste. Enjoy your lunch with such an easy and delectable dish…
|Prep time||Cook time||Ready in||Yields|
- 500 gm maurali macha (chuna macha / small fish
- 2 tomatoes, small
- 2-3 sun dried mangoes
- 2 onions, finely chopped
- 1/2 teaspoon mustard seeds
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- mustard oil
- 3 tablespoons mustard seeds
- 1/2 teaspoon cumin seeds
- 9-10 garlic pods
- 2-3 green chillies
Rinse and clean fishes. Marinate them with 1/2 teaspoon of turmeric and 1/2 teaspoon salt, marinate for 15 minutes. Discard all the marinade water before pour into the gravy.
In a pan heat 1 tablespoon of mustard oil and allow it to smoke. Tempering mustard seeds. Saute onions when they translucent add chopped tomatoes. Saute it.
Add prepared mustard paste along with chili powder, turmeric powder and fry for some seconds over high flame.
Add 1 1/2 cup of water and sun dried mangoes. When water turns to boil add fishes carefully and adjust salt. Cook on high flame till the gravy boil and simmer until get a thick consistency. Off the flame.
In a small pan heat 2 tsp mustard oil until smoked, splutter all the seeds (mustard, fennel, fenugreek), add finely chopped onions, curry leaves, green chilies. When onions are turned to light brown pour it over the gravy and cover with a lid to lock the aroma.
Serve hot with any rice dish or anything you like to eat.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2021 Susmita Tripathy