Name: Odia Machha Besara Fish Curry by Chef Ranveer Brar
Ingredients: 1 kg rohu fish (cleaned and cut into darne); Salt to taste; 1/2 tsp turmeric powder; A pinch of degi red chili powder; 2-3 tbsp mustard oil; 2-3 green chilies (roughly chopped); 4-5 garlic cloves; Salt to taste; 1/4 cup yellow mustard seeds (soaked for 1 hour); 2 tsp degi red chili powder; 1 tsp cumin seeds; 1/2 tsp fennel seeds; 1/2 tsp cumin seeds; 1/4 tsp fenugreek seeds; 1/2 tsp small mustard seeds; 1/2 tsp nigella seeds; 1 1/2 medium onions (roughly sliced); 1/4 cup mustard paste; 1/2 raw mango (peeled and cut into thick wedges); 1 heaped tsp turmeric powder; 1/2 tbsp degi red chili powder; 2 cups water; 1 tbsp tender coriander stems (finely chopped); Salt to taste; 1/2 tsp sugar; 1 large tomato (cut into dices); Coriander sprig

Cooking Instructions

1. Prepare the Mustard Paste [00:07]

In a bowl, combine green chilies, garlic cloves, salt, and soaked yellow mustard seeds. Add degi red chili powder and cumin seeds. Grind into a smooth paste.

2. Marinate the Fish [02:13]

Season the rohu fish with salt, turmeric powder, and a pinch of degi red chili powder. Rub the spices well over the fish pieces.

3. Fry the Fish [03:25]

Heat mustard oil in a pan over medium flame. Add the marinated fish and shallow fry until golden brown on both sides. Remove and set aside.

4. Prepare the Curry Base [04:46]

In the same pan with the remaining oil, add fennel seeds, cumin seeds, fenugreek seeds, mustard seeds, and nigella seeds. Once the seeds crackle, add sliced onions and sauté until translucent.
Add the mustard paste and stir to combine. Sauté the mixture well.

5. Cook the Curry [06:40]

Add the raw mango wedges to the pan, along with turmeric powder and degi red chili powder. Sauté for a moment, then add 2 cups of water.
Stir in the chopped coriander stems, salt, and sugar. Let the curry simmer until the mango softens.

6. Final Steps [10:07]

Gently add the fried fish and diced tomatoes to the curry. Cover and simmer on low heat for a few minutes so the flavors blend.
Garnish with a fresh coriander sprig before serving.