odiaMediumnon vegetariangluten freenut freesoy free

Mahi Kalia

Name: Mahi Kalia
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: odia
Ingredients: 600 g fish (firm white fish steaks or large pieces, cleaned); 3 tbsp mustard oil; 2 pcs onion (medium, finely sliced); 1 inch ginger (made into paste); 5 pcs garlic (cloves, made into paste); 0.5 cup yogurt (plain, whisked); 2 pcs potato (small, peeled and halved); 2 pcs bay leaf; 1 inch cinnamon (small piece); 3 pcs green cardamom; 3 pcs cloves; 0.5 tsp cumin seeds; 0.5 tsp turmeric powder (divided); 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch garam masala; 0.5 tsp salt (divided); 1.5 cup water (for gravy)

RATING

4.6/5(118)

TASTE SCORE

9/10

A rich Odia fish curry where lightly fried fish simmers in a warmly spiced onion-yogurt gravy. It has a deep golden color, gentle heat, and a festive feel that goes especially well with plain rice.

PREP

20m

COOK

35m

SERVES

1 PIECE OF FISH WITH APPROXIMATELY 1 CUP OF GRAVY

530 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Season the fish and potatoes.
1.Rub the fish pieces with half the turmeric powder and 0.25 tsp salt.
2.Rub the potato halves with a small pinch of the remaining turmeric.
3.Set both aside for 10 minutes while you prepare the gravy ingredients.
TIPPat the fish dry first so it fries without sticking and holds its shape in the curry.
fry · ~11 min
Fry the fish and potatoes.
1.Heat mustard oil in a kadai until it reaches smoking point, then lower the heat slightly.
2.Fry the potato halves until lightly golden on the edges, 4 to 5 minutes. Remove and keep aside.
3.Slide in the fish pieces and fry gently on both sides until lightly golden, 2 to 3 minutes per side.
4.Remove the fish carefully and keep aside.
TIPDo not cook the fish through at this stage; it will finish in the gravy.
saute · ~9 min
Build the spice base.
1.In the same oil, add bay leaf, cinnamon, green cardamom, cloves, and cumin seeds.
2.When fragrant, add sliced onion and cook until soft and light golden, 6 to 8 minutes.
3.Add ginger and garlic paste and cook until the raw smell disappears, about 1 minute.
saute · ~5 min
Cook the masala.
1.Lower the heat and add red chili powder, coriander powder, cumin powder, the rest of the turmeric, and the remaining salt.
2.Stir in the whisked yogurt slowly, mixing well so it does not split.
3.Cook this masala for 3 to 4 minutes until it thickens slightly and the oil begins to show at the sides.
TIPKeep the heat low when adding yogurt and stir constantly for a smooth gravy.
simmer · ~10 min
Simmer the curry.
1.Pour in the water and mix well to make a medium gravy.
2.Add the fried potatoes and bring the curry to a gentle simmer.
3.Cover and cook until the potatoes are nearly tender, 8 to 10 minutes.
simmer · ~5 min
Finish with the fish.
1.Gently slide the fried fish into the simmering gravy.
2.Sprinkle garam masala over the top.
3.Cook uncovered for 4 to 5 minutes until the fish is just cooked and the gravy is lightly rich and aromatic.
TIPShake the pan gently instead of stirring hard so the fish pieces do not break.
serve
Serve hot with plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Heat the mustard oil to smoking first, then reduce the heat to tame its sharpness before frying.
2
Pat the fish very dry before seasoning so it sears lightly instead of steaming in the oil.
3
Fry the fish only until pale golden; overfrying now can make it tough after the final simmer.
4
Add the whisked yogurt on low heat and stir continuously to keep the onion-yogurt gravy from splitting.
5
Let the potatoes get a light crust in the oil so they hold their shape while simmering in the curry.
6
Once the fish goes back into the gravy, move the pan with gentle shakes instead of using a spoon.
7
This curry tastes even better after a short rest of 10 to 15 minutes, which helps the fish absorb the spiced gravy.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Shallow-fry the fish and potatoes in less oil, then use just enough of the remaining mustard oil for the masala if you want a lighter everyday version.

boneless