Odisha's Dahi Machcha is a delightful fish curry that perfectly blends the tangy richness of yoghurt with the pungent kick of mustard.
Simple yet deeply satisfying, this dish is a staple in Odia cuisine, often enjoyed with steamed rice for a comforting meal.
Ingredients: 500g Rohu or freshwater fish, 1 cup yoghurt (whisked), 2 onions (chopped), 2 tomatoes (chopped), 1 tbsp ginger-garlic paste, 2-3 green chillies (slit), 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp cumin powder, 1 tsp coriander powder, 2 tbsp mustard oil, salt to taste, water as needed, coriander leaves for garnish; Mustard Paste: 2 tbsp mustard seeds (soaked), 1 tsp cumin seeds, 4-5 garlic cloves, 2-3 green chillies.
Grind soaked mustard seeds, cumin, garlic, and green chillies into a paste.
Marinate fish with turmeric and salt for 15-20 minutes.
Shallow fry the fish in mustard oil until golden. Set aside.
In the same oil, splutter mustard and cumin seeds.
Sauté onions until golden, then add ginger-garlic paste, chillies, & tomatoes. Cook until soft. Mix in turmeric, red chilli, cumin & coriander powders.
Lower heat, add whisked yoghurt and stir well. Stir in the mustard paste and cook for 2-3 minutes.
Gently add fried fish to the gravy, and simmer for 10 minutes, adjusting consistency with water.
Garnish with coriander and serve Dahi Machcha with rice.