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 !!