It is an authentic Odisha delicacy of fish cooked in mustard gravy. It is almost similar to Macher Jhol of Bengali cuisine with or without the mustard based gravy. It is best enjoyed with hot steamed rice.
- 500 gms. Fish pieces (any fish)
- 1 onion, chopped
- 2 tomatoes
- 4-5 garlic cloves
- 2 tbsp. mustard seeds
- 2 green chillies
- 1/2 tsp. cumin seeds
- 1/2 tsp. turmeric powder
- 1/2 tsp. chili powder
- salt to taste
- 4 tbsp. mustard oil
Marinate the fish with a pinch of salt and turmeric powder and keep aside. Grind the mustard along with the green chilies, garlic and tomatoes to a paste. Keep aside.
Heat oil in a pan and shallow fry the fish pieces till light brown on both sides. Drain and keep aside. Temper the same oil with cumin seeds and then saute the onion till light brown. Add the ground paste, chili powder and turmeric powder.
Saute till oil leaves the sides of the pan. Add 1 1/2 cups water, salt and the fried fish pieces. Simmer on low flame till slightly reduced. Serve hot with steamed rice.