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A classic Odia dish featuring tender fish pieces simmered in a tangy, spiced yogurt gravy. This light and flavorful curry comes together quickly and is perfect with steamed rice.
For 4 servings
Marinate the Fish
Shallow Fry the Fish
Prepare the Yogurt Base
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A classic Odia dish featuring tender fish pieces simmered in a tangy, spiced yogurt gravy. This light and flavorful curry comes together quickly and is perfect with steamed rice.
This odia recipe takes 40 minutes to prepare and yields 4 servings. At 479.32 calories per serving with 28.09g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Temper the Spices (Tadka)
Sauté Aromatics
Cook the Yogurt Gravy
Simmer the Curry
Add Fish and Finish
For a richer, creamier texture, add 1 tablespoon of cashew paste along with the yogurt mixture. Cook until the raw smell of cashews disappears.
This recipe works well with other freshwater fish like Catla (Bhakura) or even firm sea fish like Kingfish (Surmai).
For a sattvic version, omit the onion and garlic. Increase the ginger paste slightly and add a pinch of asafoetida (hing) to the tempering.
Increase the amount of green chilies and red chili powder, or add a slit red chili to the tempering for extra heat.
Fish is an excellent source of lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding digestion and improving nutrient absorption.
Freshwater fish like Rohu are a good source of Omega-3 fatty acids, which are known to support heart health, reduce inflammation, and improve brain function.
Ingredients like turmeric (containing curcumin), ginger, and garlic have natural anti-inflammatory properties that can help combat inflammation in the body.
One serving of Dahi Macha contains approximately 350-450 calories, depending on the type of fish and the amount of oil used. This estimate includes the fish, gravy, and oil.
Yes, Dahi Macha can be a healthy dish. It's an excellent source of high-quality protein and omega-3 fatty acids from the fish, and probiotics from the yogurt which are great for gut health. To make it healthier, you can reduce the amount of oil used for frying.
Yogurt curdles due to high heat. To prevent this, always turn the heat to the lowest setting before adding the yogurt mixture. Also, ensure the yogurt is at room temperature and well-whisked with besan, which acts as a stabilizer. Stir continuously after adding it until the gravy heats up gently.
Absolutely. While Rohu is traditional, you can use other freshwater fish like Catla. Firm-fleshed sea fish like Kingfish (Surmai) or Pomfret also work well in this recipe.
You can prepare the gravy ahead of time and store it in the refrigerator. When ready to serve, gently reheat the gravy and add the freshly fried fish. This prevents the fish from becoming soggy.