A classic Odia dish featuring tender fish pieces simmered in a tangy, spiced yogurt gravy. This light and flavorful curry comes together quickly and is perfect with steamed rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
479cal
28gprotein
15gcarbs
35gfat
Ingredients
500 g Rohu Fish (Cut into 4-5 steaks)
1.5 cup Curd (Full-fat, whisked until smooth)
0.5 cup Mustard Oil (For shallow frying and gravy)
A fragrant Bengali-style fried rice made with leftover rice, assorted vegetables, and aromatic whole spices. This simple, one-pot comfort food, lightly sweetened and enriched with ghee, is a beloved classic in Bengali homes.
Crispy, pan-fried pointed gourd seasoned with simple spices. This classic Odia side dish is quick to make and pairs perfectly with dal and rice for a comforting everyday meal.
Creamy, tangy fish curry with fluffy rice and crispy fried gourd – a protein-packed, soul-satisfying lunch!
This odia dish is perfect for lunch. With 1504.58 calories and 48.29g of protein per serving, it's a nutritious choice for your meal plan.
1 tsp Coriander Powder
0.5 tsp Cumin Powder
1 tsp Panch Phoron (Bengali five-spice blend)
2 pcs Dried Red Chili
1 pcs Bay Leaf
1.5 tsp Salt (Adjust to taste, divided use)
0.5 tsp Sugar (Helps balance the tanginess)
0.5 tsp Garam Masala
1 cup Water (Use warm water for best results)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Fish
Clean the fish steaks and pat them completely dry with a paper towel.
In a bowl, rub the fish pieces with 1/2 tsp of salt and 1/2 tsp of turmeric powder, ensuring they are evenly coated.
Set aside to marinate for 10-15 minutes.
2
Shallow Fry the Fish
Heat the mustard oil in a wide pan or kadai over medium-high heat until it's very hot and begins to shimmer.
Carefully place the marinated fish steaks in the hot oil. Do not overcrowd the pan; fry in batches if necessary.
Fry for 3-4 minutes on each side until they are golden brown and crisp.
Remove the fried fish from the pan and set aside on a plate.
3
Prepare the Yogurt Base
In a mixing bowl, combine the whisked curd, besan, remaining 1/2 tsp turmeric powder, red chili powder, coriander powder, and cumin powder.
Whisk everything thoroughly until you have a smooth, lump-free paste. This step is crucial to prevent the curd from splitting.
4
Temper the Spices (Tadka)
In the same pan, remove any excess oil, leaving about 2-3 tbsp. Reduce the heat to medium-low.
Add the panch phoron, dried red chilies, and bay leaf. Let them crackle for about 30 seconds until fragrant.
5
Sauté Aromatics
Add the finely chopped onions and sauté for 5-7 minutes until they turn soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
6
Cook the Yogurt Gravy
Turn the heat down to the absolute lowest setting. This is the most important step to prevent curdling.
Slowly pour in the yogurt-spice mixture while stirring continuously.
Continue stirring and cook for 3-4 minutes until the mixture thickens slightly and you see oil starting to separate at the edges.
7
Simmer the Curry
Gently stir in 1 cup of warm water, the remaining 1 tsp of salt, and the sugar. Mix well.
Increase the heat slightly and bring the gravy to a gentle simmer. Do not bring to a rolling boil.
8
Add Fish and Finish
Carefully slide the fried fish pieces into the simmering gravy.
Cover the pan and let it cook on low heat for 5-7 minutes, allowing the fish to absorb the flavors.
Turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the curry.
Let the curry rest, covered, for 5 minutes before serving hot with steamed rice.
876cal
17gprotein
170gcarbs
13gfat
Ingredients
4 cup Basmati Rice (cooked, preferably day-old and refrigerated)
3 tbsp Ghee
1 medium Potato (peeled and finely diced)
1 medium Carrot (finely diced)
1 cup Cauliflower (cut into small florets)
0.5 cup Green Peas (fresh or frozen)
2 tbsp Cashew Nuts (halved, optional)
2 tbsp Raisins (optional)
2 piece Bay Leaf
1 inch Cinnamon Stick
4 piece Green Cardamom (lightly crushed)
4 piece Cloves
1 tsp Ginger Paste
1.5 tsp Sugar (adjust to taste)
1 tsp Salt (adjust to taste)
Instructions
1
Prepare Rice and Vegetables
If using day-old rice, gently break up any large clumps with a fork or your hands. Set aside.
Ensure all vegetables (potato, carrot, cauliflower) are chopped into small, uniform cubes for even cooking.
2
Sauté Nuts and Vegetables
Heat 2 tbsp of ghee in a large kadai or wok over medium heat.
Add the optional cashew nuts and raisins. Sauté for 1-2 minutes until the cashews are golden and the raisins plump up. Remove with a slotted spoon and set aside.
In the same ghee, add the diced potatoes and cauliflower. Sauté for 4-5 minutes until they are tender-crisp and have light brown spots.
Add the diced carrots and cook for another 3 minutes. Finally, add the green peas and cook for 1-2 minutes more.
Remove all the cooked vegetables from the pan and set them aside with the nuts and raisins.
3
Temper the Spices (Tadka)
Add the remaining 1 tbsp of ghee to the same pan over medium heat.
500 g Pointed Gourd (Also known as Potala. Washed, trimmed, and sliced into 1/4-inch thick rounds.)
1 large Onion (Thinly sliced.)
3 tbsp Mustard Oil (Essential for the authentic Odia flavor.)
1 tsp Panch Phoron (A five-spice blend of cumin, mustard, fenugreek, nigella, and fennel seeds.)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (Adjust to your preferred spice level.)
1 tsp Salt (Adjust to taste.)
Instructions
1
Prepare the vegetables: Wash the pointed gourd (potala) thoroughly. Trim both ends and slice them into uniform 1/4-inch thick rounds. Thinly slice the onion. Keep them separate.
2
Temper the spices: Heat mustard oil in a kadai or a wide, heavy-bottomed pan over medium-high heat until it's slightly smoky. Reduce the heat to medium, add the panch phoron, and let the seeds crackle and become fragrant, which should take about 30 seconds.
3
Sauté the onions: Add the sliced onions to the pan. Sauté for 3-4 minutes, stirring occasionally, until they soften and turn translucent.
4
Cook the potala: Add the sliced potala to the pan. Sprinkle with turmeric powder, red chili powder, and salt. Stir well to ensure the potala slices are evenly coated with the oil and spices.
5
Soften the potala: Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring every 2-3 minutes to prevent sticking. Cook until the potala is tender when pierced with a fork.
6
Crisp it up: Once tender, remove the lid. Increase the heat to medium-high and fry for another 4-5 minutes. Stir frequently, allowing the potala and onions to brown and become slightly crispy at the edges.
7
Serve: Turn off the heat. Your Potala Bhaja is ready. Serve it hot as a side dish with steamed rice and dal for a classic Odia meal.
Once hot, add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant and sizzle.
Add the ginger paste and cook for another 30 seconds, stirring constantly to prevent it from burning.
4
Combine and Stir-fry
Add the cooked rice to the pan with the tempered spices. Sprinkle salt and sugar over the rice.
Gently toss and fold the rice with the spices for 2-3 minutes, ensuring the grains are well-coated and heated through. Be careful not to break the rice grains.
Add the fried vegetables, cashews, and raisins back into the pan.
Continue to toss everything together gently for another 2 minutes until well combined and uniformly hot.
5
Serve
Turn off the heat. Serve the Bhaja Bhaat hot, either on its own or with a side of cucumber raita or a simple curry.
