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 traditional sweet rice pudding from Bihar, slow-cooked with fragrant rice, rich jaggery, and creamy milk. This comforting dessert, flavored with cardamom, is a festive favorite.
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.
Aromatic Macha Besara with iron-boosting greens & fluffy Arna – a tangy, soul-satisfying feast!
This odia dish is perfect for dinner. With 1039.3799999999999 calories and 46.699999999999996g 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.
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.
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.
