How to Make Odisha Style Rohu Fish Aloo Curry at Home

How to Make Odisha Style Rohu Fish Aloo Curry at Home

About Odisha Style Rohu Fish  Aloo Curry:

This is a very traditional fish curry, which is made with fried rohu fish, potatoes, tomatoes, onions, spices, and herbs.  In Odisha, almost all non-vegetarian households and all non-vegetarian restaurants and hotels make this curry.  This curry goes well with steamed rice.  This is a non-vegetarian recipe.

Benefits of Fish:

  1.  Rich in important nutrients.
  2.  Lowers the risk of heart attack and stroke.
  3.  Boosts brain health.
  4.  Helps to prevent and treat depression.
  5.  Rich in vitamin D.
  6.  Rich in protein.
  7.  Good for eye health.

Ingredients:

  • 400-500 grams of Rohu fish cut into thick and big size pieces.
  • 2 medium sized boiled potatoes peeled and cut into big cubes or any shape of your choice (you can also use raw potatoes, just wash the potatoes, then peel and cut it into any shape and then shallow fry or deep fry them before using).
  • 2 medium sized onions finely chopped or thinly sliced.
  • 2 medium sized tomatoes finely chopped.
  • 1-2 tablespoons of garlic ginger paste.
  • 6-7 tablespoons of mustard oil or any kind of cooking oil.
  • 1 teaspoon coriander powder.
  • 1 teaspoon turmeric powder.
  • 1/2 teaspoon red chilli powder or to taste.
  • 1/2 teaspoon cumin powder.
  • 1 bay leaf.
  • 1/4th teaspoon sugar.
  • Salt to taste.
  • 2-3 slit green chillies or to taste.
  • Hot water as required to make the gravy.
  • 1/2 teaspoon garam masala.
  • Some finely chopped coriander leaves.

Note:  You may increase or decrease the quantity of ingredients depending on for how many people you are making for.

Method of Making Rohu Fish Aloo Curry:

  1.  Wash and clean the rohu fish pieces and then marinate the fish with 1/2 teaspoon turmeric powder and salt to taste and keep aside for 15-20 minutes.
  2.  Then, take a frying pan and turn on the flame.
  3.  When pan is hot, add 3-4 tablespoons of mustard oil or any kind of cooking oil.
  4.  When oil is smoking hot, add the marinated fish pieces and shallow fry them on a medium flame until they are light golden brown in colour on both sides.  Do not overcrowd the pan.  (If you want you can deep fry the fish also).
  5.  Then, transfer the shallow fried fish pieces into a plate and keep aside for later use.
  6.  Then, take a kadai and turn on the flame.
  7.  When kadai is hot, add 2 tablespoons of mustard oil or any kind of cooking oil.
  8.  When oil is hot, add 1/4th teaspoon sugar and 1 bay leaf and let the sugar to turn brown in colour.
  9.  Then, add finely chopped onions or sliced onions and cook on a medium flame until onion turns light golden brown in colour.
  10.  Then, add 1-2 tablespoons of garlic ginger paste and cook on a low to medium flame for 1-2 minutes or until raw flavour of the garlic ginger is gone.
  11.  Then, add all the powdered spices like turmeric powder, red chilli powder, coriander powder, and cumin powder and cook on a low flame for 10-20 seconds.
  12.  Then, add finely chopped tomatoes and salt to taste and mix well.
  13.  Then, cover the lid and cook the tomatoes on a low to medium flame until tomatoes are well cooked.  Stir occasionally.
  14.  Then, without covering the lid, cook the masala on a low to medium flame for 7-8 minutes or until oil gets separated from the masala.  Stir occasionally.
  15.  Then, add boiled potato pieces and mix well.
  16.  Then, cover the lid and cook the potatoes on a low to medium flame for 3-4 minutes.  Stir occasionally.
  17.  Then, add hot water as required to make the gravy and 2-3 slit green chillies or to taste and mix well.
  18.  Then, cover the lid and cook the gravy on a low to medium flame for 5-7 minutes.
  19.  Then, add the fried fish pieces and mix very gently.
  20.  Then, cover the lid and cook on a low flame for 5 minutes.
  21.  Then, add 1/2 teaspoon garam masala and some finely chopped coriander leaves and mix well.
  22.  Then, cover the lid and cook for 1-2 minutes more.
  23.  Then, turn off the flame and cover the lid and give 5 minutes of standing time to the fish curry.
  24.  Then, transfer this into a serving bowl and serve this with steamed rice, roti, or with plain paratha.