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A classic Odia fish curry featuring small, sweet Pohala fish simmered in a light, pungent mustard gravy. This authentic recipe brings the unique flavors of Odisha's coastal cuisine right to your kitchen, best enjoyed with steamed rice.
For 4 servings
Prepare the Fish and Mustard Paste: Clean the pohala fish and pat it dry. Marinate with 1/2 tsp of turmeric powder and 1/2 tsp of salt. Set aside for 15 minutes. In a grinder, combine the mustard seeds, garlic cloves, ginger, and green chilies. Add 2-3 tbsp of water and grind to a very smooth paste. Set aside.
Fry the Fish: Heat 2 tbsp of mustard oil in a wide pan or kadai over medium-high heat until it just begins to smoke. Carefully place the marinated fish in the hot oil. Fry for 2-3 minutes per side until light golden. Fry in batches if necessary to avoid overcrowding. Remove the fried fish and keep it on a plate.
Prepare the Gravy Base: In the same pan, add the remaining 2 tbsp of mustard oil. Add the panch phoron and dried red chilies. Let them splutter for about 30 seconds until fragrant. Add the cubed potatoes and sauté for 3-4 minutes until they are lightly browned. Add the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy.
Cook the Masala: Lower the heat and add the prepared mustard paste to the pan. Sauté for 2-3 minutes, stirring continuously to prevent it from burning or turning bitter. Add the remaining 1/2 tsp turmeric powder, red chili powder, and 1 tsp salt. Mix well and cook for one more minute.
Simmer the Curry: Pour in 3 cups of water and stir everything together. Bring the gravy to a rolling boil. Reduce the heat to a simmer, cover the pan, and cook for 8-10 minutes, or until the potatoes are fully cooked. Gently slide the fried fish into the simmering gravy. Continue to simmer, uncovered, for another 5-7 minutes. This allows the fish to absorb the flavors of the gravy. Avoid stirring vigorously.
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A classic Odia fish curry featuring small, sweet Pohala fish simmered in a light, pungent mustard gravy. This authentic recipe brings the unique flavors of Odisha's coastal cuisine right to your kitchen, best enjoyed with steamed rice.
This odia recipe takes 45 minutes to prepare and yields 4 servings. At 685.57 calories per serving with 13.04g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Garnish and Serve: Turn off the heat and garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving. This helps the flavors to meld together. Serve hot with steamed white rice.
For a vegetarian version, replace the fish with pan-fried paneer cubes or boiled arbi (colocasia). Add them during the last 5 minutes of simmering.
Instead of frying, you can steam the fish or pan-sear it with a teaspoon of oil. Add vegetables like drumsticks or eggplant along with the potatoes for extra fiber.
To save time, use a good quality store-bought mustard paste. You can also use pre-boiled potatoes to cut down on the simmering time.
Reduce the amount of green chilies and red chili powder to make it milder. You can also add a teaspoon of sugar to balance the pungency of the mustard.