Sukhua Bhaja
A quintessential rustic delicacy from Odisha, Sukhua Bhaja is a crispy and pungent stir-fry of sun-dried fish. Sautéed with a generous amount of onions, garlic, and fiery chilies in sharp mustard oil, this dish offers a powerful umami punch. It's a beloved accompaniment to Pakhala (fermented rice), delivering a taste of authentic Odia home cooking.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dried Fish
- b.If using larger dried fish, trim off the heads and tails. For small fish like anchovies, this step is optional.
- c.Place the dried fish in a colander and wash thoroughly under cold running water for 1-2 minutes to remove sand and impurities.
- d.Transfer the washed fish to a bowl and soak in warm water for 10-15 minutes. This helps to soften them slightly and reduce excess salt.
- e.Drain the water completely and gently pat the fish dry with paper towels to ensure they become crispy when fried.
- 2
Step 2
- a.Fry the Sukhua until Crispy
- b.Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Wait until the oil is very hot and you see faint smoke; this mellows its pungent flavor.
- c.Carefully add the dried fish to the hot oil. Stand back as it may splutter.
- d.Fry for 5-7 minutes, stirring occasionally, until the fish turns a deep golden brown and becomes very crisp.
- e.Using a slotted spoon, remove the fried fish from the pan and set it aside on a plate.
- 3
Step 3
- a.Sauté the Aromatics
- b.In the same pan with the remaining oil, lower the heat to medium. Add the thinly sliced onions.
- c.Sauté for 6-8 minutes, stirring frequently, until the onions become soft and translucent.
- d.Add the chopped garlic and slit green chilies. Continue to sauté for another 3-4 minutes until the raw smell of garlic disappears and the onions start to turn golden brown at the edges.
- 4
Step 4
- a.Add Spices and Combine
- b.Reduce the heat to low. Add the turmeric powder, red chili powder, and a very small pinch of salt (remember the fish is already salty).
- c.Stir and cook the spices for about 30-45 seconds until they are fragrant.
- d.Return the fried sukhua to the pan.
- e.Gently toss everything together, ensuring the crispy fish is evenly coated with the onion and spice mixture.
- 5
Step 5
- a.Finish and Serve
- b.Continue to cook for another 1-2 minutes, allowing the flavors to meld together.
- c.Turn off the heat. Your Sukhua Bhaja is ready to be served.
- d.Serve immediately while hot and crispy as a side dish with Pakhala or plain steamed rice and dal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Cleaning is crucial: Wash the dried fish multiple times under running water to remove all sand and grit for a pleasant texture.
- 2Salt check: Dried fish is preserved in salt. Taste a small piece after frying before adding any salt to the dish. You may need very little or none at all.
- 3Crispiness is key: Don't overcrowd the pan when frying the fish. Fry in batches if needed to ensure each piece becomes perfectly crispy.
- 4Authentic flavor: Using mustard oil is essential for the traditional pungent and sharp taste of Odia cuisine. Heat it until it just begins to smoke to mellow its raw flavor.
- 5Manage the aroma: Cooking dried fish has a strong smell. Ensure your kitchen is well-ventilated by opening windows or using an exhaust fan.
Adapt it for your goals.
Add Vegetables
Add one small, thinly sliced potato along with the onions. Fry the potatoes until golden before adding other aromatics for a more substantial dish.
Tomato BaseTomato Base
For a slightly tangy and semi-dry version, add one finely chopped tomato after the onions are browned and cook until it turns mushy before adding the spices.
Different SukhuaDifferent Sukhua
This recipe works well with various types of small dried fish or even dried prawns (sukhua chingudi).
Why this is on our healthy list.
Excellent Source of Protein
Dried fish is a concentrated source of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Rich in Calcium
Since small dried fish are often eaten whole, including their bones, they provide a significant amount of calcium, crucial for strong bones and teeth.
Contains Omega-3 Fatty Acids
Fish is a natural source of Omega-3 fatty acids, which are known to support heart health and brain function. Some of these beneficial fats are retained even after the drying process.
Frequently asked questions
Sukhua is the Odia term for sun-dried fish. It's a traditional method of preserving fish, resulting in a concentrated, umami-rich flavor and a long shelf life. It's a staple in coastal cuisines like that of Odisha.