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A classic Odia delicacy where fish is smothered in a pungent mustard and garlic paste, wrapped in fragrant leaves, and slow-cooked. The result is a smoky, tender, and incredibly flavorful fish that melts in your mouth.
Prepare the Mustard Paste
Marinate the Fish
Prepare the Banana Leaves
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A classic Odia delicacy where fish is smothered in a pungent mustard and garlic paste, wrapped in fragrant leaves, and slow-cooked. The result is a smoky, tender, and incredibly flavorful fish that melts in your mouth.
This odia recipe takes 40 minutes to prepare and yields 4 servings. At 299.68 calories per serving with 25.74g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Wrap the Fish Parcels
Cook the Patrapoda
Serve
Use other firm-fleshed fish like Bhetki (Barramundi), Ilish (Hilsa), or even Pomfret. This recipe can also be adapted for paneer or thick slices of vegetables like eggplant or yam for a vegetarian version.
Add 1/2 teaspoon of red chili powder along with the turmeric for extra heat and a deeper color in the marinade.
Add a tablespoon of freshly grated coconut to the mustard paste for a richer texture and a hint of sweetness.
The fish provides essential omega-3s, which are crucial for supporting brain health, reducing inflammation, and promoting a healthy heart.
Fish is an excellent source of high-quality lean protein, which is essential for muscle repair, growth, and maintaining overall body function.
Mustard seeds and turmeric contain potent compounds like allyl isothiocyanate and curcumin, known for their strong anti-inflammatory effects that can help reduce chronic inflammation.
Macha Patrapoda is a traditional dish from Odisha, India. 'Macha' means fish and 'Patrapoda' means burnt in leaves. It involves marinating fish in a pungent mustard paste, wrapping it in leaves (usually banana), and slow-cooking it on a pan until tender and smoky.
While banana leaves impart a unique, smoky aroma, you can use alternatives like turmeric leaves, pumpkin leaves, or even parchment paper wrapped in aluminum foil. The flavor profile will be different but the fish will still be delicious.
Mustard paste can become bitter if it's over-ground or if the seeds are old. Grind it in short bursts and add a pinch of salt and a green chili while grinding, which helps to cut the bitterness. Soaking the seeds properly also helps.
The fish is cooked when the banana leaf parcels are significantly charred and dark brown on both sides. The fish inside should be opaque and flake easily when tested with a fork. The total cooking time is typically 16-20 minutes.
Yes, it is a very healthy dish. It uses a steaming and shallow-frying method with minimal oil. Fish is a great source of lean protein and omega-3 fatty acids, while mustard and turmeric offer anti-inflammatory benefits.
One serving of Macha Patrapoda (approximately 145g) contains around 250-300 calories, depending on the type of fish and the amount of oil used. It's a nutritious, protein-rich main course.