“Pohala” fish is a common variety we get in local fish market. Usually small sizes are available through out the year .Few days back when i went the biggest Fish Market in Bhubaneswar i managed to get some big sizes.

Weighing Pohala fish !!
Rohu Fish

You can’t really find anyone here eating fish with fork & spoon . “Eating using your hand” culture has been passed on for generations here .This traditional practice to enjoy one’s food brings that personal connection with food feeding not only your stomach but mind.

The practice of eating with your hand has originated thousands of year ago and is widely followed in other parts of the world like Philippines, Middle East countries etc.

I have never seen anyone eating a burger with knife or having the famous Indian street-food “Panipoori” with a spoon .But in the other way you can’t drink your soup without a spoon, Isn’t it!!

Now let’s come to our recipe ,it’s a spicy fish curry which can be enjoyed with hot steam rice.

Fish are fried first with a generous amount of Mustard Oil. You can use different cooking oil too.

Print Recipe
Pohala Jhola
Course main course
Cuisine indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Course main course
Cuisine indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Clean fish and give marks on it with knife. Add turmeric and salt and keep aside for 5 minute.
  2. Make a paste of garlic,onion,green chili. Grind tomatoes coarsely .
  3. Heat oil and fry fish on both side until they are done.It will take 3 to 5 minute.
  4. Take them out ,add onion masala paste in the same pan and fry for a minute.
  5. Add tomato paste,salt and fry for another 2 minute until it's done.
  6. Add water and let it boil for 2 minute.
  7. Add cumin powder and mix well .Immediately add fried fishes to it and cook for 2 minute at low flame.
  8. It's done.Serve hot.
Recipe Notes

It's another variety of fish "Tudi" found in village Paddy field during Monsoon.

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