Machcha Tarkari - Fish Curry

The Regional Cuisine of India (RCI), brainchild of Lakshmi is being hosted by Swapna at Swad. The theme for this month is cuisine from the state I call home- Orissa. For the most part of this month I will bring to you recipes from Orissa.

Being a coastal state, fish is an integral part of the Oriya cuisine. Not only as food, but you will find fish motifs on sarees, bedspreads, silver filigree and the like.
This recipe is a simple one, but packs a lot of flavor. Mustard and tomato combine with Tilapia, and imaprt a flavor that remains long after the meal is over.

1 1/2 lb Tilapia steaks
2 medium Onions, ground to paste
4 tsp Ginger-garlic paste
1 medium Tomato, pureed
2 medium Potatoes, boiled and cut in large pieces
1 tsp Mustard seeds
2 Dried red chillies, broken into two
1/2 tsp Turmeric powder + a pinch
3 tsp cumin-coriander powder
1/4 tsp Garam masala powder
Oil
Salt to taste
Chopped coriander leaves for garnish
1 lemon, quartered

Clean the fish. In a bowl mix 1/2 tsp each turmeric and salt. Add the fish pieces to this and mix well. Let it marinate for about 10-15 minutes. Heat oil in a small pan and lightly fry the fish. Transfer the fish onto a paper towel and keep aside.
Heat oil in a Kadhai / Wok, add the mustard seeds and dried red
chillies. When the seeds begin to splutter, add the ginger-garlic paste and onion paste. Cook till the onion begins to turn light brown. Add the tomato puree and cook till oil separates.
Now add a pinch of turmeric powder + cumin-coriander powder. Cook for 2-3 minutes till the masalas and cooked. Add 3 cups water, mix well and brin to boil. Lower heat, add the fried fish and the boiled potatoes. Add the garam masala powder.

Cover and cook on low flame for 10-15 minutes. Check for salt in the curry and add some if needed. Garnish with coriander leaves and serve with steamed rice. Squeeze some fresh lime juice on the fish and enjoy a comforting meal :)


This is my contribution for RCI : Oriya Cuisine

Peanut Chutney

JFI July : Eggplant Roundup

Thank you fellow bloggers for participating so enthusiatically in the JFI Eggplant event. An amazing 66 68 entries were recieved by yours truly ... some entries were from bloggers who disliked Eggplant, but participated nevertheless.
Before I do the roundup, I want to thank Indira. This event is her brainchild. I also want to thank fellow bloggers who have hosted JFI before. A special shoutout to the two non-bloggers who participated. I will be posting your entries at the end of this post. Once again, thank you all for participating and making this such a fun event.


Yennegai, from Jugalbandi

Vanakaya Pachadi, from My Veggie World

Stuffed Eggplant Sambhar, from Veggie Platter

Brinjal Masala from My Cookbook

Vangi Bhaat, from The Singing Chef

Kathirikai - Murungaikai Poriyal, from Passionate Trials

Vanakaya Sengapindi, from Talimpu

Vanakaya Pulusu Pachadi, from Susarla's Kitchen

Eggplant with Garlic Paste, from Madhoos Food

Vanakaya Pulla Kura, from Cooks Hideout

Eggplant Dosa, from Nutan Dodbele

Sweet 'n' Sour Badane Palya, from Spice Corner

Thai Eggplants in red curry, from Foodie's Hope

Vangi Bhaat, from Aroma

Baingan Bharta, from Andhra Spicy

Baingan Bharta with Methi Bhature, from The Spice Who Loved Me

Rasavangi Koottu, from Menu Today

Vangyache Kaap, from The Cooker

Vangi ani Val, from Out of the Garden

Eggplant Roll, from The Spice Cafe

Stuffed Baby Eggplant, from Delectable Victuals

Vangyacha Bharit Bhakri, from Aarti's Corner

Vaangi Bhaat, from Aarti's Corner

Baingan Achaari, from Indian Spice Trail

Brinjal Rice, from VCuisine

Sweet 'n' Spicy Brinjals, from Spicy Chilly

Baingan Bharta, from My Workshop

Eggplant with Endamame, from One Hot Stove

Beguni, from Ahaar

Vangya Chi Rassa Bhaji, from A Cook at Heart

Kathrikkai Rasavangi, from Tasty Palettes

Badnekayi Bhajji, from Taste of Mysore

Brinjals and Beans in Onion-Tomato Sauce, from Indosungod

Eggplant stuffed Eggplant Poppers, from Snackorama

Easy Eggplant Rice, from Snackorama

Bharli Vangi, from Bhaatukli

Kaththarikkai Paththiyak Kari, from Virundhu

Eggplant Pizza, from Ruchii

Eggplant Parmesan, from Hot and Sweet Bowl

Katharikkai Kichedi Kuzhambu, from Meena's Corner

Gotsu Pizza, from Jugalbandi

Dal Vanga, from My Foodcourt

Eggplant with Spaghetti, from Crazy Curry

Eggplant ragout, from Trinigourmet

Vangi Masala, from Live 2 Cook

Eggplant Crunch Rolls, from Cooking Adventures

Sindhi style Baingan Subzi, from Aahar

Eggplant Vindaloo, from Cook with Love

Guthi Vanakaya, from Batasari

Kashmiri Dahi Baingan, from Batasari

Masale Bhaat, from My Chow Chow Bhath

Kathrikkai Thair Pachhadi, from Aruna & Friends

Ennai Kathirikkai Karamadhu, Guthi Vankaya, Vankaya Masala, from Sappadu Thayaar

Baingan Paneer ki Subzi, from Fusion Food

Dahiwala Baingan Bharta, from Fusion Food

Eggplant Crisps, from Neivedyam

Eggplant Koottu, from My Experiments with Food

Vanakaya with Jeelakarra Karam, from Mahanandi

Spaghetti eggplant, from Curry Bytes

Khosu, from Curry Bytes

Akki Rotti with Badanekai Ennegai, from Karnataka Recipes

Eggplant Sambar, from Vanamala Hebbar

Cooked Amaranth (grain) with Brinjal-Tomato Sauce, from Vindu

Baingan ki Boorani, from A Mad Tea Party

Baingan Bharta, from Ghar ka Khana

Baingan Aloo Badi, from Ghar ka Khana

Vangi Bhaat, from Ammupatti's Thoughts

Brinjal Masala Curry, from Ammupatti's Thoughts

The JFI for August is being hosted by the creative Nandita over at Saffron Trail. Head to her blog to see the theme for August. Happy participating :).

I am also posting the recipe for Brinjal Dosa and Eggplant Sambar that was contributed by Nutan and Vanamala.

Brinjal Dosa by Nutan Dodbele
Brinjal long variety -2 (sliced)

1 cup – rice (raw)
2 tbsp – dry coconut
2 – dried red chillies
1 tsp – jeera
Jaggery or brown sugar – 1 tbsp
Tamarind – 1 tsp
Salt to taste

Method:

1.Soak rice overnight
2.Blend rice with dry coconut, red chillies, jeera, jaggery or brown sugar, tamarind, and salt.
3.Keep the sliced brinjal in a vessel filled with water
4.Heat the dosa tava.
5.Spread a tsp of oil on the tava and arrange the sliced brinjal.
6.Pour the dosa batter on the tava and spread evenly
7.Put another tsp of oil to cook, cover the tava
8.Flip the dosa and cook on the other side.
9.Serve dosa with or without chutney.

Eggplant Sambar by Vanamala Hebber
Brinjal / Baingan / Aubergine - 1/2 kg
Chana - 5 tsp
Toor dal - 1 cup
Sambar powder - 2 tsp
Rasam powder - 1 tsp
Tamarind Paste - 1 tsp
Jaggery - 1/2 tsp
Coconut - 1/4 cup
Salt to taste
Oil for seasoning - 2 tsp
Mustard seeds - 1 tsp
Asafoetida (hing) - 1/4 tsp
Curry leaves

Method
Wash the dal and place it in the pressure cooker using 2 cups water along with potato, chana. Add turmeric poweder a pinch into the dal.
Chop lenthwise brinjal. Cook seperately into the pan using 1/4 cup water and a pinch of salt.
Next add the boiled dal, chana, potato into the cooked brinjal.
Grind sambar powder and coconut using a litter water (should be thick paste).
Add tamarind, salt, jaggery, sambar masala, rasam powder bring to boil for 5 minutes
Heat oil in a pan add mustard allow to splutter, add hing and curry leaves finely pour into the sambar.
Ready to serve with rice