Name: Dahi Macha - Fish Cooked In Rich Yogurt And Mustard Paste recipe by Alka Jena at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Rohi Fish - 500gms; Turmeric Powder – ½ tsp for marinating the fish and 1/4 tsp for cooking; Salt – As per taste Mustard Oil – 3 tbsp; Garlic- 5 to 6 cloves; Yellow mustard - 4 tbsp; Green Chillies - 3 to 4, slit; Cinnamon powder - 1/2 tsp; Water - 1/2 cup; Tomato - 1 finely chopped; Thick Yogurt - 1 cup; 1 green chilli and 2 to 3 cloves of garlic, needed to put as whole in the curry

ABOUT Dahi Macha - Fish Cooked In Rich Yogurt And Mustard Paste RECIPE

Dahi Machha is a traditional Odia delicacy made of fish in a spicy yogurt based sauce. It is usually served with rice as an accompaniment. Dahi Machha Jhola is liberally seasoned with turmeric, garlic, mustard and the use of turmeric imparts a yellow colour to the sauce base. Before being served, chopped fresh cilantro and raw mustard oil may be sprinkled on top for added flavour as well as enhanced appearance.

Ingredients Serving: 4

Rohi Fish - 500gms
Turmeric Powder – ½ tsp for marinating the fish and 1/4 tsp for cooking
Salt – As per taste Mustard Oil – 3 tbsp
Garlic- 5 to 6 cloves
Yellow mustard - 4 tbsp
Green Chillies - 3 to 4, slit
Cinnamon powder - 1/2 tsp
Water - 1/2 cup
Tomato - 1 finely chopped
Thick Yogurt - 1 cup
1 green chilli and 2 to 3 cloves of garlic, needed to put as whole in the curry

Instructions

Soak the yellow mustard along with the garlic and green chillies for minimum 30 minutes.
Wash and clean the Fish. Sprinkle 1/4 tsp of Turmeric and 1/4 tsp of Salt and rub on the Fish. Set the fish aside and allow it to marinate for 5-10 minutes.
Make a fine paste of the yellow mustard, green chillies and garlic and keep aside.
In a heavy bottomed pan, preferably a wide one, heat the mustard Oil and once the oil is smokey, lower the flame and put all the fishes in the pan at a time.
Lightly fry the fish on both sides preferably for 3 minutes each on one side, make sure that the fish does not break. So do not turn it often. Turn off the stove and allow the oil to cool completely with the fish in it.
Whisk the curd and add to it the mustard paste, chopped tomato, slit green chillies, slit garlic, salt, turmeric powder and cinnamon powder and mix everything well.
Once the oil is completely cool, slowly add the mustard, curd paste to the fish from one side of the pan and slightly tilt the pan in both the directions so that the fish gets evenly coated with the mustard curd paste.
Make sure that the fish do not get broken as it is still tender.
Add 1/2 cup of water and put the pan on the gas on low heat. Cook till there is a boil and slowly push the fish with the help of a serving spoon to allow it to cook evenly.
The entire process will take 15 to 20 minutes on slow flame. But you can adjust your time as per the thickness of the gravy you want. Turn off the heat and before serving put 1 tbsp of mustard oil over it.
Serve it along with Plain Rice for a taste of authentic odia cuisine.

Similar Recipes