A light, flavorful fish curry from Odisha, made with a pungent mustard and garlic paste. This soupy curry features pan-fried fish and tender vegetables, best enjoyed with steamed rice for a comforting meal.
Prep20 min
Cook30 min
Soak10 min
Servings4
Serving size: 1 serving
405cal
29gprotein
29gcarbs
Ingredients
500 g Rohu Fish (Cut into 4-5 steaks)
2 medium Potato (Peeled and cut into 1-inch cubes)
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 crunchy, pungent side dish from Odisha made by crushing fried lentil dumplings with onion, garlic, and mustard oil. This rustic classic adds an incredible texture and flavor kick, perfect with Pakhala Bhat (fermented rice) or simple dal and rice.
Aromatic, protein-packed Macha Jhola with fluffy Arna and Badi Chura – classic homestyle comfort!
This odia dish is perfect for dinner. With 1103.93 calories and 49.19g of protein per serving, it's a nutritious choice for your meal plan.
21gfat
1 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
4 tbsp Mustard Oil (Essential for authentic flavor)
1.5 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
3 cups Water (For the gravy)
Instructions
1
Prepare Fish and Mustard Paste
Clean the fish steaks thoroughly. In a bowl, marinate the fish with 1/2 tsp of the turmeric powder and 1/2 tsp of the salt. Rub well and set aside for 15 minutes.
Soak the mustard seeds in 1/4 cup of warm water for 10-15 minutes. This helps in grinding and reduces bitterness.
Drain the mustard seeds and transfer to a grinder jar along with the garlic cloves and green chilies. Add 2-3 tbsp of fresh water and grind to a very smooth paste. Set aside.
2
Fry Fish and Vegetables
Heat the mustard oil in a wide pan or kadai over medium-high heat until it is lightly smoking. This step is crucial to remove the raw pungency of the oil.
Carefully slide the marinated fish pieces into the hot oil. Fry for 2-3 minutes per side until they are golden brown and crisp. Do not overcook. Remove the fish and set aside on a plate.
In the same oil, add the cubed potatoes and brinjal. Sauté for 6-8 minutes, stirring occasionally, until they are lightly browned and about 70% cooked. Remove and keep them with the fried fish.
3
Create the Curry Base
In the remaining oil in the pan (add 1 tsp more if needed), reduce the heat to medium. Add the panch phoron and let the seeds crackle for about 30 seconds.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the chopped tomatoes and cook for 5-6 minutes, stirring frequently, until they break down and become soft and mushy.
4
Cook Masala and Simmer the Curry
Add the remaining 1/2 tsp turmeric powder and the red chili powder. Sauté for 30 seconds.
Lower the heat and add the prepared mustard-garlic paste. Stir continuously and cook for only 45-60 seconds. It is critical not to overcook the mustard paste as it will make the entire curry bitter.
Immediately pour in 3 cups of water and add the remaining 1 tsp of salt. Stir well and bring the gravy to a rolling boil over high heat.
Gently add the fried fish, potatoes, and brinjal to the boiling gravy. Reduce the heat to medium-low, cover the pan, and let it simmer for 8-10 minutes, or until the potatoes are fully cooked and the flavors have melded. The gravy should remain thin and soupy.
5
Garnish and Serve
Turn off the heat. Check for salt and adjust if necessary.
Garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 5-10 minutes to allow the flavors to deepen. 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.
