The cuisine of Odisha is one of my all time favourites. Famous for its scenic beauty , Odisha also holds a very rich culinary culture. The cuisine of Odisha has lesser spices and oil but is high on flavours.
Very closely associated to an Odia family, I grew up having the most amazing food of the region.
In Frame, Machha Tarkari , a delicate aromatic fish preparation (usually Rohu) , is a staple of the Odia household.
Machha Tarkari :
- Rohu fish pieces 500gm
- Onion 1 sliced
- Tomato 1 chopped
- Ginger 1″chopped
- Garlic 4-5pods
- Panch phoron 1 tsp (mixture of Cumin, Brown Mustard, Fenugreek, Nigella and Fennel seeds.)
- Cinnamon 1″
- Green Cardamom 2
- Turmeric powder 1 tsp
- Red chilli powder 1tsp
- Salt as per taste
- Mustard oil 4tbsp
- Chopped Coriander leaves for garnishing
- Marinate fish pieces with salt and turmeric powder for 10mins.
- Make a paste by grinding ginger, garlic, half of sliced onions, cinnamon, cardamom and little water.
- Heat mustard oil in a pan and fry the fish pieces. Set aside.
- In the same oil and add panch phoron.
- When splutter, add the remaining sliced onions.
- When onion becomes golden add the masala paste and mix.
- Cook till oil separates and then add the tomatoes and all the spice powders.
- Cook few more minutes till everything cooked well and oil separates.
- Add 1-1/2cups water and when boil comes add the fish and cook covered.
Seema Rai(Food Photographer, recipe curator and content developer)