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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.
Prepare the Dried Fish
Fry the Sukhua until Crispy
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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.
This odia recipe takes 35 minutes to prepare and yields 4 servings. At 249.06 calories per serving with 18.1g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Sauté the Aromatics
Add Spices and Combine
Finish and Serve
Add one small, thinly sliced potato along with the onions. Fry the potatoes until golden before adding other aromatics for a more substantial dish.
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.
This recipe works well with various types of small dried fish or even dried prawns (sukhua chingudi).
Dried fish is a concentrated source of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Since small dried fish are often eaten whole, including their bones, they provide a significant amount of calcium, crucial for strong bones and teeth.
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.
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.
Ventilation is key. Open your windows and use an exhaust fan. Soaking the fish in warm water with a pinch of turmeric for 10-15 minutes before cooking can also help mellow the strong aroma.
Sukhua Bhaja is a mixed bag. It's very high in protein and a good source of calcium and Omega-3 fatty acids. However, it's also high in sodium due to the preservation process and is fried in oil, so it should be consumed in moderation as part of a balanced diet.
One serving of Sukhua Bhaja (about 1/2 cup) contains approximately 230-250 calories, primarily from the protein in the fish and the fats from the cooking oil.
Traditionally, it's served as a side dish with Pakhala (fermented rice) and other accompaniments like saga bhaja (fried greens). It also pairs excellently with plain steamed rice and dal.
While mustard oil provides the authentic, pungent flavor, you can substitute it with any neutral vegetable oil like sunflower or canola oil if you prefer a milder taste or don't have mustard oil available.