Pohala Macha Jhola

Name: Pohala Macha Jhola
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: odia
Ingredients: 500 g rohu fish (cut into 6-8 pieces, cleaned); 2 tbsp mustard seeds (soaked in warm water for 30 min); 1 tbsp poppy seeds (soaked in warm water for 30 min with mustard seeds); 4 pcs garlic (cloves); 3 pcs green chili (slit lengthwise); 1 tsp turmeric powder (divided, 0.5 tsp for marination and 0.5 tsp for gravy); 1 pinch salt; 2 tbsp mustard oil; 1 tsp panch phoron; 2 pcs onion (medium, thinly sliced); 1 pcs tomato (medium, roughly chopped); 3 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(31)

TASTE SCORE

8/10

A light, fragrant fish curry from Odisha where fresh river fish is simmered in a delicate mustard-poppy seed paste with subtle spices. The thin, soupy gravy carries the gentle heat of green chilies and the earthiness of panch phoron, making it a comforting everyday dish best enjoyed with steamed rice.

PREP

20m

COOK

25m

SERVES

1 KATORI

262 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Marinate the fish.
1.Wash the rohu pieces and pat dry.
2.Rub with 0.5 tsp turmeric powder and a pinch of salt.
3.Set aside for 10 minutes.
prep · ~30 min
Soak and grind the mustard-poppy paste.
1.Soak mustard seeds and poppy seeds in warm water for 30 minutes.
2.Drain the soaked seeds and transfer to a mixer grinder.
3.Add garlic cloves and 2-3 tbsp water to form a smooth, thick paste.
4.Set the paste aside.
TIPSoaking the seeds reduces bitterness and makes grinding easier.
temper · ~3 min
Make the tempering.
1.Heat mustard oil in a kadhai over medium heat until it reaches smoking point.
2.Reduce heat to low and cool the oil slightly for 30 seconds.
3.Add panch phoron and let the seeds splutter and crackle (20-30 sec).
4.Add slit green chilies and stir for 10 seconds until fragrant.
TIPSmoking the mustard oil removes its raw pungency. Don't skip this step.
saute · ~8 min
Build the onion-tomato base.
1.Add sliced onions and sauté until translucent and soft (4-5 min).
2.Add chopped tomato and cook until they turn soft and mushy (3-4 min).
3.Sprinkle the remaining 0.5 tsp turmeric powder and stir for 30 seconds.
saute · ~4 min
Cook the mustard-poppy paste.
1.Add the ground mustard-poppy paste to the pan.
2.Sauté on low heat for 3-4 minutes, stirring continuously until the raw aroma fades and oil begins to separate slightly.
3.Be careful not to burn the paste.
TIPCook the paste on low heat. High heat makes mustard taste unpleasantly bitter.
simmer · ~10 min
Simmer the gravy.
1.Pour in 3 cups of water and stir well to combine.
2.Season with salt.
3.Bring to a gentle boil, then lower the heat to a simmer.
4.Let the gravy simmer for 8-10 minutes until slightly thickened and fragrant.
simmer · ~7 min
Gently poach the fish in the gravy.
1.Slide the marinated fish pieces into the simmering gravy one by one.
2.Do not stir; just shake the pan gently to submerge the fish.
3.Cook on low heat for 6-7 minutes until the fish is opaque and cooked through.
4.Taste the gravy and adjust salt if needed.
TIPAvoid stirring once the fish is added. Stirring can break the delicate fish pieces. Simply swirl the pan.
garnish · ~3 min
Finish and serve hot.
1.Turn off the heat and sprinkle fresh coriander leaves over the top.
2.Let the curry rest for 2-3 minutes before serving.
TIPThe curry tastes even better after resting for 15-20 minutes as the flavors meld.

PRO TIPS

What to keep in mind.

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

1
Use fresh river fish like rohu for the authentic Odia texture; frozen fillets will break apart easily in the thin gravy.
2
Mustard oil must be heated until it reaches its smoking point to mellow its sharpness — look for a faint wisp of smoke.
3
Soak mustard and poppy seeds for a full 30 minutes; insufficient soaking leaves a gritty paste and bitter aftertaste.
4
When adding the fish, slide pieces in gently and never stir — just tilt the pan to submerge, keeping the fish intact.
5
Let the cooked curry rest off the heat for 10-15 minutes before serving; this deepens the mustard-poppy flavor.
6
If the curry tastes bitter, you likely overheated the mustard paste; always cook it on low flame.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce mustard oil to 1 tbsp and skip the sautéing step for the paste; cook the paste directly in water to cut fat while keeping the traditional tangy flavor.

high protein

High-protein

Replace rohu with skinless chicken thighs (cut into pieces) and increase cooking time to 15-20 minutes; this variation boosts lean protein while still soaking up the mustard-poppy gravy.

jain

Jain

Swap fish with paneer cubes or boiled potatoes, and omit garlic; the mustard-poppy base still delivers a robust curry that is fully vegetarian and Jain-friendly.

vegan

Vegan

Use firm tofu or jackfruit chunks instead of fish, and ensure the mustard oil is sourced from plants; the gravy remains entirely plant-based without losing its characteristic earthy bite.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Omega-3 Fatty Acids

Rohu fish provides heart-healthy omega-3s that support brain function and reduce inflammation when eaten as part of a balanced diet.

✓

Digestive Support from Mustard

Mustard seeds contain compounds that stimulate digestion and may help reduce bloating after a meal.

✓

Mineral Boost from Poppy Seeds

Poppy seeds are a good source of calcium and phosphorus, contributing to bone health when consumed in moderate amounts.

QUESTIONS?

Frequently asked questions

Yes, but the flavor will change significantly. Substitute with any neutral oil and add ½ teaspoon of mustard seed powder at the end for a similar pungent kick.

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