odiaMediumnon vegetariangluten freedairy freenut free

Macha Tarkari

Name: Macha Tarkari
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: odia
Ingredients: 500 g fish (firm river fish steaks, bone-in, cleaned); 250 g potato (peeled and cut into medium cubes); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 inch ginger (made into paste); 5 pcs garlic (cloves, made into paste); 2 pcs green chili (slit); 3 tbsp mustard oil; 0.5 tsp turmeric powder; 1 pinch red chili powder; 0.5 tsp cumin powder; 1 tsp coriander powder; 1 pcs bay leaf; 0.5 tsp cumin seeds; 0.5 tsp salt; 2 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.5/5(78)

TASTE SCORE

8/10

A homestyle fish and potato curry from eastern India, cooked with onion, tomato, and warm spices in a light, flavorful gravy. It is comforting, simple, and especially good with plain rice.

PREP

20m

COOK

30m

SERVES

1 KATORI

449 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Season the fish and potatoes.
1.Rub the fish with half of the turmeric powder and 1 pinch of salt.
2.Toss the potato cubes with the remaining turmeric powder.
3.Keep both aside for 10 minutes while you prep the masala.
TIPPat the fish dry before seasoning so it fries better and does not splutter too much.
fry · ~12 min
Fry the fish and potatoes.
1.Heat mustard oil in a kadai until lightly smoking, then lower the heat.
2.Fry the fish pieces in batches until lightly golden on both sides, about 2 minutes per side. Remove carefully.
3.In the same oil, fry the potato cubes until the edges turn light golden, 4 to 5 minutes.
4.Take the potatoes out and keep them with the fish.
TIPDo not cook the fish through at this stage; it will finish in the gravy and stay tender.
saute · ~12 min
Cook the masala base.
1.Add bay leaf and cumin seeds to the same kadai and let them sizzle for a few seconds.
2.Add onion and cook until soft and light golden, 5 to 6 minutes.
3.Add ginger and garlic paste and sauté until the raw smell goes, about 1 minute.
4.Add tomato and cook until soft and pulpy, 4 to 5 minutes.
5.Add red chili powder, cumin powder, coriander powder, and the remaining salt. Mix well for 30 seconds.
TIPKeep the heat medium so the spices toast without burning.
simmer · ~5 min
Make the gravy.
Pour in the water and stir well, scraping up any masala stuck to the pan. Add the slit green chili and bring the gravy to a gentle boil.
simmer · ~10 min
Cook the potatoes in the gravy.
Add the fried potatoes, cover, and simmer until they are almost tender, about 8 to 10 minutes.
simmer · ~5 min
Finish the curry with the fish.
Slide the fried fish into the gravy and simmer uncovered for 4 to 5 minutes, just until the fish is cooked through and the flavors come together.
TIPShake the pan gently instead of stirring hard so the fish pieces stay whole.
garnish
Garnish with coriander leaves.
serve
Serve hot with plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the fish very dry before rubbing with turmeric and salt, so it browns quickly and does not break while frying.
2
Heat the mustard oil until just smoking to mellow its sharpness, then reduce the heat before adding the fish.
3
Fry the fish only until lightly golden; over-frying now will make it tough after the final simmer.
4
Keep the potato cubes medium-sized so they finish cooking in the gravy without turning mushy.
5
Cook the onion-tomato masala until the oil starts separating slightly; that is the cue the gravy will taste rounded, not raw.
6
Add the fish only after the potatoes are nearly tender, otherwise the fish can overcook while the potatoes finish.
7
Rest the curry for 5 to 10 minutes off the heat before serving so the fish, potato, and gravy absorb each other's flavor.