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 serving
470cal
28gprotein
13gcarbs
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)
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This odia dish is perfect for dinner. With 1124.0099999999998 calories and 41.010000000000005g 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.
4
Serving size: 1 serving
515cal
11gprotein
82gcarbs
17gfat
Ingredients
0.5 cup Gobindobhog Rice (Or any short-grain aromatic rice)
1 cup Jaggery (Grated or powdered)
4 cup Full-Fat Milk
1.25 cup Water (Divided use: 1 cup for rice, 1/4 cup for jaggery)
2 tbsp Ghee
4 pods Green Cardamom Pods (Lightly crushed)
1 tbsp Almonds (Slivered, for garnish)
1 tbsp Cashews (Chopped, for garnish)
Instructions
1
Prepare the Rice
Rinse the Gobindobhog rice under cold water until the water runs clear.
Soak the rice in fresh water for 30 minutes. After soaking, drain all the water completely and set aside.
2
Cook the Rice
In a heavy-bottomed pot or pan, combine the drained rice and 1 cup of water.
Bring the water to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it cook for 10-12 minutes, or until the rice is soft and has absorbed all the water.
Gently mash the cooked rice with the back of a spoon or a masher to break it down slightly. This helps create a creamier texture.
3
Make the Jaggery Syrup
While the rice is cooking, combine the grated jaggery and 1/4 cup of water in a small saucepan.
Heat over low-medium heat, stirring continuously until the jaggery has completely dissolved into a smooth syrup.
Turn off the heat and strain the syrup through a fine-mesh sieve to remove any impurities. Set aside to cool down to a lukewarm temperature.
4
Simmer with Milk
Pour the 4 cups of full-fat milk into the pot with the mashed rice.
Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent the milk from scorching at the bottom.
Continue to simmer for 15-20 minutes, stirring occasionally, until the milk has thickened and the mixture is creamy.
5
Combine Jaggery and Milk (Crucial Step)
Remove the thickened rice-milk mixture from the heat and let it cool for 5-7 minutes. It should be warm, not piping hot.
Ensure the jaggery syrup has also cooled to lukewarm. This temperature synchronization is key to preventing the milk from curdling.
Slowly pour the lukewarm jaggery syrup into the warm rice-milk mixture, stirring continuously until fully incorporated.
6
Finish and Thicken
Return the pot to very low heat. Add the ghee and the crushed green cardamom pods.
Stir well to combine and let it simmer gently for another 5 minutes, allowing the flavors to meld and the arna to reach its final, thick consistency.
Turn off the heat. The arna will continue to thicken as it cools.
7
Garnish and Serve
Transfer the Bihari Arna to serving bowls.
Garnish with slivered almonds and chopped cashews.
Serve warm or chilled according to your preference.
