Rohu fish cooked in a sour mustard paste with turmeric and panch phoron — the most distinctive Odia fish preparation defined by the raw mustard paste that is the signature of Odia cooking.
Ingredients
500g rohu fish — cut into medium pieces
3 tbsp mustard seeds — soaked 15 minutes and ground with 2 green chillies and 2 tbsp water to a smooth paste
1 medium onion — finely chopped
1/2 tsp panch phoron
1 dried red chilli
2 tbsp mustard oil
1/2 tsp turmeric
1/2 cup water
1 tsp tamarind — dissolved in 2 tbsp water (or use tomato)
Salt
Method
Marinate fish with a pinch of turmeric and salt 10 minutes.
Heat 2 tbsp mustard oil to smoking. Fry fish pieces 2 minutes per side until golden. Remove.
In the same oil add panch phoron and dried red chilli — sizzle.
Add finely chopped onion. Cook 6 minutes until softened.
Add the ground mustard paste. Fry stirring for 3 minutes on medium — the raw mustard smell must transform to a cooked pungent aroma. Add turmeric.
Add 1/2 cup water and tamarind water. Bring to a simmer.
Return fried fish. Simmer covered on medium for 8 to 10 minutes.