Smelth Fish Curry ... The Odiya Way !!

An odiya can do anything (absolutely anything) for a good meal. May it be a simple daal-rice-subjee or a special Sunday non-veg meal. Mostly during the weekdays, an odiya household tries out some simple (a.k.a easy to make) yet flavorful recipes. The Odiya moms and aunts are specially trained and professionally skilled in making such recipes. One of them which is very close to my heart and also to my stomach is the "Chuna Macha Besara Tarkaari" (Smelth Fish with Mustard Paste). Sounds very common and simple right? I mean, mustard paste to an Odiya kitchen is like Onion-tomatoes to any kitchen. But... hold on right there... my heart called out, it'd be so nice if I could add some veggies to it and make it more healthy and not give my family a chance to complain that when I see fish I forget the whole world.. well its true, but this time I decided otherwise. Here's what I did.... First the list of things I used and then the process...

• 1 lb Smelt fish (about 15-20 I think)...be-headed and cleaned..marinated in little salt and turmeric.
• One medium plump red tomato cut into long and thin slices
• 2-3 table spoons mustard paste (Mustard seeds + cumin seeds + garlic pods + green chillies)
• Some veggies like --- Potatoes, Cauliflower, egg-plants, Lady's finger, Yellow pumpkin etc. I cut them all in equal sizes so that they can all cook together and properly.
• Salt to taste and mustard oil of course

• First heat 2 table spoons of mustard oil in a flat bottom pan (which can be used both for frying and making curry)
• When oil is hot and smoky, add the fish on to it. Let the fish fry till brown on both sides. Smelt fish is very delicate, so be careful that they don't break in between. Fry fish in two batches if you feel more comfortable.
• Keep the fish aside and add two more table spoons of mustard oil into the same pan.
• When hot, add the veggies... everything together.
• Add salt and turmeric and cover and cook for about 5-7 mins on medium flame. 
• After 7 mins, the veggies will be 50% done. Now its time to add a wee bit of water + mustard paste. Stir well and cover up again. Let it be for another 4-5 mins on medium flame. Do not let the veggies burn (thats why the water helps).
• Now its turn of 1/2 cup water + tomato slices. Add and mix well and cover again. After adding tomatoes, some people add little salt which helps in softening of the tomatoes.
• Let the whole thing simmer. When the tomatoes are soft and kind of start to melt away (approximately after 4-5 mins on medium flame).. its time to add more water and dried mango (ambula). About 3 cups water and two small dried mango pieces.
• Now let the simmering continue for about 7-8 mins. 
• Next goes  the fried fish...mix well without breaking the fish pieces of course.. and then simmer on open. No need to cover now. The water will evaporate a bit and the gravy will be absorbed by the fish well. 
• Garnish with freshly chopped green coriander leaves and this is a must serve with white fluffy basmati rice. 

I hope you find it in your heart to try this recipe because it has fish (which is healthy) and veggies (which are healthy too).. and is close to my heart (and stomach)... Enjoy !!

Kadwa hai par acha hai....saccha hai...apna hai !!

After a long time, I got a break from work for a couple of months. In these months, I truly realized how bitter-sweet a marriage can be. Earlier when we both used to work, we took each other for granted, rarely talked during the day, took care of our stuff ourselves... the feeling of being in a relationship never crossed my heart so strongly. But during my break, I realized, its actually a very special relationship which has love in fights, smiles in tears and happiness in sad times.

This recipe is actually dedicated to my dearest husband who hates bitter-gourd but when I made it at home after ages, he actually said, he does not mind eating it. His face was worth watching but his love and sincerity in eating the bitter-gourd dry subjee made me feel that this simplistic recipe belongs in this blog. Thus the name also... bitter-gourd although is bitter but is specially good for health when consumed in a timely manner. Isliye... kadwaa hai par acha hai...bilkul ek long lasting marriage ki tarah !!

This is an inspired recipe from all types of thoran that I have seen in everyone's kitchen. Made with bitter-gourd. Here goes the ingredients list and then the process. Trust me this is the simplest of bitter-gourd recipes.

• 3 large bitter-gourds or 4-5 small ones (scrapped and cut into thin discs)
• 1/2 a red onion cut in long thin slices
• 1/2 inch pice of ginger grated
• 3-4 green chillies chopped small
• 1/2 tea spoon turmeric powder
• 1/2 cup grated coconut. Try to get the long grated ones, they bring a better taste. The finely grated ones are okay but not as flavorful
• Salt to taste
• Mustard seeds for phoran
• Oil for cooking (Olive oil is preferred)

• Marinate the bitter-gourds with all other ingredients except the mustard seeds and oil for 15-20 mins.
• Heat oil in a frying pan (which has a cover)
• Add mustard seeds when hot and let them splutter.
• Then add the whole marinated gourds into the pan, give a quick stir and cover and cook.
• Take the cover off and stir in every 2 -3 mins.
• When you know that the gourds are 90% cooked, take the cover off and increase the heat. This is to ensure that the veggies get a brown coat of roast on them. This way the gourds taste good.

Serve with Daal-rice or roti or whatever it is that you like. In this recipe the bitter-gourd juice stays intact. Many recipes call for boiling the gourds first and discarding the water. I am not in for of such recipes. All the healthy nutrients go away when you throw the water out. Try the recipe and see how it works out for you. Enjoy !!