This dish of the Rohu or Bhakur fish, is quite popular in Odisha. A notable aspect of the recipe is that the raw fish has to be marinated in lemon juice, at the beginning.Secondly the cooking is done with whipped curd, which brings about a pleasant blend of slightly sour taste. Combined with the stingy taste of the pasted mustard seeds, the dish promises a unique flavor and experience.
500 gram Rohu fish (Rohi machha)
250 gram thick curd (dahi)
1 lemon (lembu)
1 onion (piaja)
5 or 6 green chilies (kancha lanka)
6 to 8 cloves of garlic (rasuna kola)
1 table spoon mustard seeds (sorisha)
1 tablespoon cumin seeds (jeera)
2 teaspoon turmeric powder (haladi gunda)
a few curry leaves (bhursunga patra)
coriander leaves for garnishing (dhania patra)
4 tablespoon mustard oil (sorisha tela)
salt to taste (luna)
First of all clean and wash the pieces of Rohu fish thoroughly. Next we have to garnish it in lemon juice and turmeric powder. So squeeze the lemon to add its juice to the raw fish and also add a teaspoon of turmeric powder and salt.Mix well and leave it to marinate for about half-an-hour.Then heat the mustard oil in a pan. Fry the pieces of fish in the oil. Please take care to ensure that the fish is not over fried or deep fried. Keep the fried fish aside. Now make a paste of the mustard and cumin seeds. Before doing it, better soak the seeds in water for about an hour so that making of a paste becomes easier. Whip the thick curd thoroughly after adding some water to it, and also keep it separately. Cut the onion and green chilies into small slices. Now take a pan and heat oil. You may even use the oil left over after frying the fish. Add a little mustard seeds, the sliced onion and green chilies one after another. Also add the curry leaves. Stir them until the onion becomes golden brown and the mustard seeds splutter. Then add the paste of mustard and cumin seeds and continue to stir. After a while carefully add the pieces of fried fish one after another. At this stage also add a teaspoon of turmeric powder and salt to taste. Please remember that some salt was also added earlier while marinating. Now add the whipped curd to the fish and stir a little.Cover the pan with a lid and let it boil for about 5 minutes. Please ensure that this is done on low flame. Your 'Dahi Machha' becomes ready after 5 minutes of boiling. Garnish it with coriander leaves before serving.
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