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A classic Odia fish curry where tender fish pieces are simmered in a tangy and pungent mustard-tomato gravy. This rustic and flavorful dish from Odisha is a perfect comfort food, best enjoyed with steamed rice.
Marinate Fish & Prepare Mustard Paste
Shallow Fry Fish & Potatoes
Prepare the Curry Base
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A traditional Odia chicken curry featuring a pungent and tangy mustard seed paste. Tender chicken pieces and potatoes are simmered in a flavorful gravy, making it a perfect companion for steamed rice.
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A classic Odia fish curry where tender fish pieces are simmered in a tangy and pungent mustard-tomato gravy. This rustic and flavorful dish from Odisha is a perfect comfort food, best enjoyed with steamed rice.
This odia recipe takes 50 minutes to prepare and yields 4 servings. At 409.26 calories per serving with 27.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Garnish and Serve
Add vegetables like drumsticks (sajana chhuin), eggplant (baigana), or broad beans (oou) along with the potatoes for a more wholesome curry.
This curry works well with other freshwater fish like Catla (Bhakura) or even sea fish like pomfret or mackerel.
For extra tanginess, add two or three pieces of dried mango (ambula) or a tablespoon of tamarind pulp to the gravy while it simmers.
For a slightly thicker and richer gravy, you can add 1 tablespoon of poppy seeds (posto) while grinding the mustard paste.
The fish in this curry is an excellent source of omega-3 fatty acids, which are crucial for supporting brain health, reducing inflammation, and promoting a healthy heart.
Fish provides high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
Mustard seeds and turmeric powder contain powerful compounds like allyl isothiocyanate and curcumin, respectively, which have potent anti-inflammatory effects and support overall wellness.
A single serving of Macha Tarkari contains approximately 480-550 calories. The exact count can vary based on the type of fish and the amount of oil used.
Yes, it is a relatively healthy and balanced dish. Fish is an excellent source of lean protein and omega-3 fatty acids. The use of mustard, turmeric, and other spices offers anti-inflammatory benefits. To make it healthier, you can control the amount of oil used.
Bitterness in mustard-based curries is a common issue. It usually happens for two reasons: over-grinding the mustard seeds, which releases bitter compounds, or over-cooking the mustard paste in the pan. Sauté the paste for no more than 60 seconds on medium heat.
Pancha Phutana is a whole spice blend traditional to Eastern India, especially Odisha and Bengal. It consists of equal parts of fenugreek, nigella, cumin, black mustard, and fennel seeds. If you don't have it, a simple substitute is a mix of cumin seeds and mustard seeds, though the authentic flavor will be slightly different.
Yes, you can. In fact, like many curries, Macha Tarkari often tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.