A classic Odia fish curry featuring pan-fried rohu fish simmered in a light, fragrant mustard and tomato gravy. It's a comforting, everyday dish from Odisha, best enjoyed with steamed rice.
Prep20 min
Cook30 min
Soak20 min
Servings4
Serving size: 1 serving(1 piece of fish with about 1 cup of gravy)
652cal
42gprotein
41gcarbs
Ingredients
600 g Rohu Fish (cut into 4-5 steaks)
1.5 tsp Turmeric Powder (divided)
1.5 tsp Red Chili Powder (divided, adjust to taste)
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.
Clean the fish steaks thoroughly and pat them completely dry.
In a mixing bowl, combine the fish with 1 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp salt.
Gently rub the spices all over the fish pieces, ensuring an even coating.
Let the fish marinate for at least 15-20 minutes.
2
Prepare the Mustard Paste
Soak the yellow and black mustard seeds in 1/4 cup of warm water for 20 minutes to reduce bitterness.
Drain the water and transfer the soaked seeds to a grinder jar.
Add the cumin seeds, garlic cloves, ginger, and green chilies to the jar.
Grind to a very smooth paste, adding a few tablespoons of water as needed to facilitate grinding.
3
Fry the Fish and Badi
Heat the mustard oil in a kadai or wide pan over medium-high heat until it is very hot and just begins to smoke. This step is crucial to remove the oil's pungency.
Reduce the heat to medium. Carefully place the marinated fish steaks in the hot oil, ensuring not to overcrowd the pan.
Shallow fry for 3-4 minutes per side until golden brown and crisp. Remove and set aside on a plate.
If using badi, fry them in the same oil for about 1 minute until they turn golden. Remove and set aside.
4
Prepare the Gravy (Jhola)
In the same pan with the remaining oil (about 3 tbsp), add the panch phoron. Allow the seeds to crackle for about 30 seconds.
Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and translucent.
Lower the heat and add the prepared mustard paste. Stir continuously and cook for 2-3 minutes until the raw smell disappears. Do not overcook, as it can turn bitter.
Add the remaining 0.5 tsp turmeric powder and 0.5 tsp red chili powder. Mix well.
Add the chopped tomatoes and cook for 5-7 minutes, until they break down and oil starts to separate from the masala.
5
Simmer the Curry
Pour in 2 cups of warm water and add the remaining 0.75 tsp of salt. Stir well to combine.
Bring the gravy to a rolling boil over medium-high heat.
Gently slide the fried fish pieces and the fried badi into the boiling gravy.
Reduce the heat to low, cover the pan, and let it simmer for 7-8 minutes. This allows the fish to absorb the flavors.
Check for seasoning and adjust salt if necessary.
6
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for 5-10 minutes before serving to allow the flavors to meld together.
Serve hot with steamed white rice for an authentic Odia meal.
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.
