Pohala Jhola (Pohala Fish Curry) Recipe
Deliciously Spicy Fish Curry from Odisha, Perfect with Steamed Rice
Pohala fish, a local variety found abundantly in the coastal regions of Odisha, is the star ingredient in this flavorful and spicy curry, known as Pohala Jhola. This curry is a traditional Oriya recipe, made by frying the fish in mustard oil and then simmering it in a rich, aromatic gravy. The combination of fresh spices, tomatoes, and onions, along with the subtle sweetness of the mustard oil, creates a dish that is perfect for serving with hot steamed rice. The key to the depth of flavor in this dish lies in the frying process, where the fish is first crisped in mustard oil before being simmered in a spicy gravy. This recipe is not only delicious but also packed with high-quality protein, making it a perfect addition to your lunch or dinner rotation.
Ingredients for Pohala Jhola (Pohala Fish Curry)
| Ingredient | Quantity |
|---|---|
| Pohala Fish | 300 grams |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Tomatoes | 2, medium-sized |
| Onions (red) | 2, medium-sized |
| Green Chillies | 4 |
| Garlic | 8 cloves |
| Cumin Powder (Jeera) | 1 teaspoon |
| Mustard Oil | 3 tablespoons |
| Water | 3 cups |
| Salt | As required |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 250 kcal |
| Protein | Approx. 25g |
| Carbohydrates | Approx. 10g |
| Fat | Approx. 18g |
| Fiber | Approx. 2g |
| Sodium | Approx. 400mg |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Serving Size: 3-4 servings
Course: Main Course (Lunch/Dinner)
Cuisine: Oriya (Odisha)
Diet: High Protein, Non-Vegetarian
Instructions for Making Pohala Jhola (Pohala Fish Curry)
-
Prepare the Fish:
Begin by cleaning the Pohala fish thoroughly. Use a sharp knife to make small marks on the fish pieces, which helps them cook evenly and absorb the spices better. Once cleaned, apply turmeric powder and salt to the fish. Set aside for about 5 minutes to allow the fish to marinate in the turmeric and salt. -
Prepare the Spice Paste:
While the fish is resting, prepare the spice paste. In a mortar and pestle or blender, grind the garlic cloves, onions, and green chillies into a smooth paste. Additionally, coarsely grind the tomatoes in a separate blender. This tomato paste will add the perfect tang to the curry. -
Fry the Fish:
Heat 3 tablespoons of mustard oil in a heavy-bottomed pan or cast iron skillet. Once the oil is hot, carefully add the marinated fish pieces and fry them on both sides until they turn golden brown and crisp. This should take about 3 to 5 minutes depending on the size of the fish. Once fried, remove the fish from the pan and set them aside. -
Make the Curry Base:
In the same pan, add the onion-garlic-chili paste. Stir-fry it for a minute until it releases a fragrant aroma and the raw smell of the onions disappears. Next, add the coarsely ground tomato paste and salt. Stir the mixture well and cook for another 2 minutes. Let the tomatoes soften and blend into the spices. -
Simmer the Curry:
Add 3 cups of water to the pan and bring it to a gentle boil. Let it cook for about 2 minutes. This will help the flavors to meld together. Sprinkle in the cumin powder (jeera), mix well, and let the curry base simmer on a low flame. -
Add the Fried Fish:
Gently add the fried fish pieces into the simmering curry. Be careful not to break the fish while adding them. Let the fish cook in the curry for about 2 more minutes at a low flame. This step allows the fish to absorb the spices and blend into the curry. -
Finish and Serve:
Once the curry is ready, turn off the heat. The fish should be cooked through, and the curry should have thickened slightly, offering a rich, flavorful gravy. -
Serve:
Serve the Pohala Jhola hot with freshly steamed rice. The spicy and tangy curry pairs wonderfully with the mild rice, making for a satisfying meal. Enjoy the traditional flavors of Odisha in the comfort of your home!
Chef’s Tips:
- Mustard Oil: Mustard oil is essential for the authentic taste of this dish, but if you prefer, you can substitute it with any neutral oil like sunflower or vegetable oil. However, mustard oil adds a distinct sharpness that enhances the curry’s flavor.
- Fish Variety: If you can’t find Pohala fish, you can substitute with any small to medium-sized fish, such as mackerel, tilapia, or even catfish. The cooking time may vary depending on the type of fish used.
- Adjusting Spice Levels: If you prefer a milder curry, reduce the number of green chillies or remove the seeds from the chillies before grinding. For extra heat, add more chillies or a pinch of red chilli powder.
Why Youโll Love Pohala Jhola:
This rich and aromatic fish curry is a celebration of the flavors of Odisha, bringing together the boldness of mustard oil, the warmth of cumin, and the tanginess of tomatoes in a harmonious way. The crispy fried fish pieces absorb all the spices and flavors, making every bite a delightful experience. Perfect for a weeknight dinner or special occasions, Pohala Jhola is an easy-to-make, yet flavor-packed dish that is sure to please any seafood lover.
Enjoy your journey into authentic Oriya cuisine with this simple yet irresistible fish curry!
