Odia cuisine is one of the most underrated Indian cuisines. The state is often called the best-kept secret of India, and its dishes prove why. Though you will rarely find them in commercial kitchens and menus, that is changing now.
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On June 19, chef Ranveer Brar, who was recently appointed as the brand ambassador for the state's traditional cuisine, shared a recipe for the infamous machaa besara, also known as mustard fish.
Sharing the recipe on social media, the chef wrote, “If you are a machhi (fish) fan and you did not make Odisha style, then what did you do?” The dish is made with rohu, a type of fish. Here are the ingredients and the step-by-step recipe for making the curry:
Ingredients
- For mustard paste
Green Chillies (roughly chopped) - 2 to 3 no
Garlic cloves - 4 to 5 no
Salt to taste
Yellow Mustard seeds (soak for 1hr) - ¼ cup
Degi Red Chilli powder - 2 tsp
Cumin seeds - 1 tsp
- For fish marination
Rohu Fish (cleaned & cut into darne) - 1 kg
Salt to taste
Turmeric powder - ½ tsp
A pinch of degi red chilli powder
- For frying the fish
Mustard oil -2-3 tbsp
Marinated fish
- For Odisha-style fish curry
Remaining oil
Fennel seeds - ½ tsp
Cumin seeds - ½ tsp
Fenugreek seeds - ¼ tsp
Small mustard seeds - ½ tsp
Nigella seeds - ½ tsp
Onions (roughly sliced) - 1 ½ medium
Prepared Paste - ¼ cup
Raw Mango (peeled & cut into thick wedges) - ½ no
Turmeric powder - 1 heaped tsp
Degi Red Chilli powder - ½ tbsp
Water - 2 cups
Tender coriander stems (finely chopped) - 1 tbsp
Salt to taste
Sugar - ½ tsp
Fried Fish
Tomato (cut into dice) - 1 large
- For garnish
Coriander sprigs
Method
- For mustard paste
Step 1: In a bowl, add green chillies, garlic, salt to taste, soaked yellow mustard seeds, degi red chilli powder, cumin seeds, and mix well.
Step 2: Transfer it into the mixer grinder jar and grind it into a smooth, fine paste.
Step 3: Keep it aside for further use.
- For fish marination
Step 4: In a tray or plate, add the fish pieces, sprinkle to taste with salt, turmeric powder, and degi red chilli powder, and marinate well.
Step 5: Keep it aside for further use.
- For frying fish
Step 6: In a kadhai or handi, add mustard oil, once it's smoky hot, place marinated fish pieces and fry them until it's half cooked.
Step 7: Transfer it into the tray or absorbent sheet and keep it aside for further use.
- For Odisha-style fish curry
Step 8: In the same kadhai or handi, add remaining oil, once it's hot, add fennel seeds, cumin seeds, fenugreek seeds, small mustard seeds, nigella seeds and splutter well.
Step 9: Add the onions and cook for two to three minutes, or until translucent.
Step 10: Add prepared mustard paste and cook for a while until the oil separates from the masala.
Step 11: Now, add raw mango, turmeric powder, degi red chilli powder, water, tender coriander stems and let it simmer for seven to eight minutes.
Step 12: Add salt to taste, sugar, fried fish, tomato and cook for another four to five minutes or until it's cooked.
Step 13: Transfer it into the serving dish and garnish it with a coriander sprig.
Step 14: Serve hot with steamed rice.