A classic Odia fish curry where tender fish pieces are simmered in a pungent, tangy mustard and garlic gravy. This authentic dish from Odisha is a delightful explosion of flavors, best enjoyed with steamed rice.
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.
Tangy Machha Besara with energy-giving Arna and iron-boosting Saga Bhaja. A perfectly spiced, wholesome delight!
This odia dish is perfect for dinner. With 990.3899999999999 calories and 46.87g of protein per serving, it's a nutritious choice for your meal plan.
21gfat
1 tsp panch phoron
2 pcs tomato (medium, finely chopped)
1.5 tsp salt (divided)
1.5 cup water
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Marinate the fish
Clean the fish pieces and pat them dry.
In a bowl, combine the fish with 0.5 tsp of salt and 0.5 tsp of turmeric powder. Mix well to coat each piece.
Let it marinate for 10-15 minutes.
2
Prepare the besara (mustard) paste
Soak both black and yellow mustard seeds and the cumin seeds in 1/4 cup of warm water for 15 minutes. This helps in grinding and reduces bitterness.
In a grinder jar, add the soaked seeds, garlic cloves, ginger, and green chilies.
Grind to a very smooth paste, adding a little water if needed.
3
Fry the fish
Heat the mustard oil in a wide pan or kadai over medium-high heat until it just starts to smoke. This removes its raw pungency.
Carefully place the marinated fish pieces in the hot oil. Do not overcrowd the pan.
Shallow fry for 3-4 minutes on each side until they are golden brown and crisp.
Remove the fried fish and set aside on a plate.
4
Cook the gravy
In the same pan with the remaining oil, add the panch phoron. Let the seeds splutter for about 30 seconds.
Add the finely chopped tomatoes and cook for 5-6 minutes until they become soft and mushy.
Add the prepared mustard paste, remaining 0.5 tsp turmeric powder, red chili powder, and the remaining 1 tsp salt.
Sauté for 2-3 minutes on low heat, stirring continuously, until the raw smell of the masala disappears. Be careful not to overcook, as the mustard can turn bitter.
5
Simmer the curry
Pour in 1.5 cups of water and mix well. Bring the gravy to a gentle boil.
Gently slide the fried fish pieces into the simmering gravy.
Cover and cook on low heat for 5-7 minutes, allowing the fish to absorb the flavors of the gravy.
The gravy will thicken slightly. Turn off the heat.
6
Garnish and serve.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 10 minutes before serving. This allows the flavors to meld together.
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.
