How to Make Authentic Oriya-Style Fish Curry with Mustard Seeds

Simple Summary

This aromatic Fish Curry Oriya Style with Mustard Seeds is a flavorful dish from the eastern Indian state of Odisha, featuring tender fish simmered in a tangy, spicy curry infused with the distinctive taste of mustard seeds.

Recipe Details

• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 500g firm white fish (such as cod or halibut), cut into 2-inch pieces
• 2 tbsp mustard oil
• 1 tsp black mustard seeds
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, slit lengthwise
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp cumin powder
• Salt to taste
• 1 cup water
• 2 tbsp fresh coriander leaves, chopped
• 1 tbsp lemon juice

For the mustard paste:

• 2 tbsp yellow mustard seeds
• 1 tbsp water

Instructions

1. Soak the yellow mustard seeds in 1 tbsp of water for 30 minutes. Then grind into a smooth paste and set aside.

2. Heat mustard oil in a large pan over medium heat until it starts to smoke. Remove from heat and let it cool slightly.

3. Return the pan to medium heat and add black mustard seeds. When they start to pop, add chopped onions and sauté until golden brown, about 5-7 minutes.

4. Add ginger-garlic paste and green chilies. Sauté for 2 minutes until fragrant.

5. Add chopped tomatoes, turmeric powder, red chili powder, and cumin powder. Cook until tomatoes are soft and oil starts to separate, about 5-7 minutes.

6. Stir in the prepared mustard paste and cook for another 2 minutes.

7. Add 1 cup of water and bring to a simmer. Cook for 5 minutes to let the flavors meld.

8. Gently add the fish pieces to the curry. Cover and cook on low heat for 8-10 minutes or until the fish is cooked through.

9. Season with salt to taste.

10. Remove from heat and stir in lemon juice.

11. Garnish with fresh coriander leaves before serving.

Chef's Notes

• For best results, use mustard oil for an authentic flavor. If unavailable, substitute with vegetable oil.
• Adjust the spice level by increasing or decreasing the amount of green chilies and red chili powder.
• Be gentle when stirring the curry after adding the fish to prevent it from breaking.
• This curry tastes even better the next day as the flavors develop. Store in an airtight container in the refrigerator for up to 2 days.
• For a thicker curry, you can add 1 tbsp of rice flour mixed with water towards the end of cooking.

Nutritional Info

Per serving (approximate):

• Calories: 250
• Protein: 25g
• Fat: 12g (healthy fats from fish and mustard oil)
• Rich in Omega-3 fatty acids
• Good source of Vitamin D and B12
• High in selenium and iodine

Serving Suggestions

Serve this flavorful fish curry hot with steamed basmati rice or roti. For a complete meal, pair it with a side of sautéed spinach or okra. A cooling cucumber raita makes an excellent accompaniment to balance the spices. This dish is perfect for a family dinner or when entertaining guests who enjoy authentic Indian cuisine. Garnish with extra coriander leaves and a wedge of lemon for a pop of color and freshness.