A classic Odia fish curry where tender fish pieces are simmered in a pungent and tangy mustard-garlic gravy. This authentic dish from Odisha is a delightful explosion of flavors, best enjoyed with steamed rice.
Prep20 min
Cook30 min
Servings4
Serving size: 1 serving
396cal
31gprotein
12gcarbs
26g
Ingredients
600 g Rohu Fish (Cut into 1-inch thick steaks. Catla fish can also be used.)
0.33 cup Mustard Oil (Essential for the authentic flavor.)
1 tsp Turmeric Powder (Divided use: 0.5 tsp for marinade, 0.5 tsp for gravy.)
1.5 tsp Salt (Adjust to taste. Divided use.)
2 tbsp Black Mustard Seeds
1 tbsp Yellow Mustard Seeds
1 tsp Cumin Seeds (For the besara paste.)
6 cloves Garlic (Peeled.)
3 pcs Green Chili (Adjust according to spice preference.)
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.
A simple and nutritious Odia stir-fry made with fresh amaranth leaves, garlic, and chilies. This quick and healthy side dish brings a rustic, earthy flavor to any meal and is ready in minutes.
Tangy, aromatic Macha Besara with fiber-rich Saga Bhaja – a perfectly spiced, soul-satisfying meal!
This odia dish is perfect for lunch. With 1397.07 calories and 52.669999999999995g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Panch Phoron (A five-spice blend of mustard, cumin, fenugreek, nigella, and fennel seeds.)
2 pcs Dried Red Chili (Broken in half.)
1 pcs Onion (Medium-sized, finely chopped.)
1 pcs Tomato (Medium-sized, chopped.)
2 pcs Ambula (Dried green mango. If unavailable, use 1 tbsp tamarind paste.)
1.5 cup Water (Use warm water for best results.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
Instructions
1
Marinate the Fish
Thoroughly clean the fish steaks and pat them completely dry with a paper towel.
In a mixing bowl, gently rub the fish pieces with 0.5 tsp of salt and 0.5 tsp of turmeric powder, ensuring an even coating.
Set aside to marinate for 15 minutes.
2
Prepare the Besara (Mustard) Paste
In a grinder jar, combine the black mustard seeds, yellow mustard seeds, cumin seeds, garlic cloves, and green chilies.
Add 3-4 tablespoons of water and grind to a very smooth, fine paste. Scrape down the sides and add a little more water if needed to facilitate grinding, but keep the paste thick.
Set the prepared besara paste aside.
3
Shallow Fry the Fish
Heat the mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking. This removes the raw pungency of the oil.
Carefully slide the marinated fish steaks into the hot oil. Do not overcrowd the pan; fry in two batches if necessary.
Fry for about 3-4 minutes on each side until they are golden brown and crisp.
Remove the fried fish with a slotted spoon and place them on a plate.
4
Prepare the Gravy Base
In the same pan with the remaining oil, reduce the heat to medium. Add the panch phoron and dried red chilies.
Allow the spices to splutter for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Add the chopped tomato, the remaining 0.5 tsp of turmeric powder, and cook for another 4-5 minutes until the tomatoes turn soft and mushy, and oil begins to separate from the masala.
5
Cook the Mustard Paste and Simmer
Reduce the heat to low. Add the prepared besara paste to the pan. Stir continuously and cook for just 2-3 minutes. It is crucial not to overcook the paste, as it will turn bitter.
Once the raw smell of the mustard disappears, pour in 1.5 cups of warm water.
Add the remaining 1 tsp of salt and the ambula pieces. Stir well to combine.
Bring the gravy to a gentle simmer over medium heat.
6
Finish the Curry
Gently place the fried fish pieces into the simmering gravy, ensuring they are submerged.
Cover the pan and let the curry cook on low heat for 5-7 minutes. This allows the fish to absorb the rich flavors of the gravy.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving. This helps the flavors to meld together beautifully. Serve hot with steamed rice.
873cal
17gprotein
169gcarbs
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.
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.
Sprinkle the turmeric powder and salt over the leaves.
Mix everything well to combine. Cover the pan and cook on a low-medium flame for 5-7 minutes. The leaves will release their own moisture, so no extra water is needed.
Uncover the pan, increase the heat to medium, and continue to cook for another 2-3 minutes, stirring frequently, until most of the moisture has evaporated.
4
Finish and Serve
Once the saga is cooked and the dish is dry, turn off the heat.
Lightly crush the fried badi with your hands and sprinkle them over the saga bhaja for a crunchy texture.
Give it a final mix and serve immediately while hot. It pairs perfectly with steamed rice and dal.
