Tag: mustard fish curry

Lunch & Dinner

Rohi Besara – Odia-Style Mustard Fish Curry

Puspa

Intro: A Curry Close to Home

In most Odia households, Sunday lunch has a rhythm of its own—and that rhythm often smells like rohi besara. Made with mustard paste, a hint of garlic, and green chilies, this curry isn’t fiery—it’s earthy, sharp, and deeply satisfying.

Whether served with steaming rice or pakhala, this dish is not just food, it’s emotion on a plate.

Ingredients:

For the Fish:

4–5 rohu (rohi) fish pieces

½ tsp turmeric

Salt to taste

Mustard oil for frying


For the Mustard Paste:

2 tbsp yellow mustard seeds

1 tbsp poppy seeds (optional)

2–3 garlic cloves

2 green chilies

Water to grind


For the Curry:

1 medium tomato (chopped or grated)

½ tsp panch phoron (or mustard + fennel mix)

1 tsp turmeric

Salt to taste

1–2 slit green chilies

1 cup warm water

A few curry leaves or chopped coriander (optional)




Steps to Prepare:

1. Prepare the Fish

Clean fish pieces and rub with salt + turmeric.

Let marinate for 10–15 mins.

Heat mustard oil until smoking, shallow fry fish till golden on both sides. Keep aside.


2. Make the Mustard Paste

Soak mustard seeds (and poppy seeds if using) for 20 mins.

Grind with garlic, green chilies, and a little water into a smooth paste. Strain if needed to avoid bitterness.


3. Cook the Curry

Heat oil, add panch phoron or just mustard + fennel seeds.

Add tomato and cook till soft.

Add mustard paste, turmeric, salt. Cook on low flame until oil separates.

Add water and slit chilies. Let simmer for 3–4 minutes.


4. Add Fried Fish

Gently slide in the fish pieces. Simmer for 5–6 mins on low.

Garnish with coriander or curry leaves (optional). Let rest for 10 mins before serving.




Serving Tip:

Pair with plain rice or even pakhala on a hot day. A side of aloo bharta and green chili completes the experience.



Why I Love It

Rohi Besara is a dish that speaks of home, heritage, and humility. Its strong mustard bite reminds me of lazy summer Sundays, banana leaf lunches, and second servings always requested.

Lunch & Dinner

Ilishi Fish Curry Recipe | Traditional Hilsa in Mustard Gravy (Odia Style)

Puspa


About the Recipe

Ilishi Fish Curry, also known as Ilish Maachha Jhola, is a traditional Odia dish made with hilsa fish, mustard paste, and mustard oil. This iconic curry is simple yet intensely flavorful — showcasing the delicate, buttery texture of hilsa with the pungency of mustard and minimal spices.

Served hot with steamed rice, it’s a soulful delicacy best enjoyed on slow afternoons, festivals, or special family lunches.


Ingredients (Serves 3–4)

4–5 pieces Hilsa (ilish/iilish) fish, cleaned

1½ tbsp yellow mustard seeds

1 tbsp poppy seeds (optional)

2 green chilies

½ tsp turmeric powder

1 tsp red chili powder

Salt to taste

1½ tbsp mustard oil

Water as required

Optional: ½ tsp panch phoron or nigella seeds for tempering




How to Make Ilishi Fish Curry (Step-by-Step)

1. Prepare the Mustard Paste

Soak mustard seeds (and poppy seeds, if using) for 15–20 minutes.

Grind with green chilies and a little water to form a smooth paste. Set aside.




2. Marinate the Fish

Rub hilsa pieces with salt and turmeric. Let rest for 15 mins.





3. Fry the Fish (Optional)

Heat mustard oil until it reaches smoking point.

Lightly fry the fish pieces for 1 minute per side (optional, traditional Odia style prefers fresh poached fish).




4. Prepare the Curry

1. In the same pan, add panch phoron or a pinch of nigella seeds.


2. Add the mustard paste and cook on low heat for 2–3 minutes.


3. Add turmeric, red chili powder, salt, and water to make a thin curry base.


4. Gently slide in the fish pieces.





5. Simmer Gently

Cook uncovered for 5–7 minutes until fish is done and curry thickens slightly.

Do not stir vigorously — hilsa is delicate.




6. Rest & Serve

Turn off heat and cover for 5 minutes before serving.

Serve hot with steamed rice and green chili on the side.




Why This Curry Is Special

The mustard oil + mustard paste combo brings bold, earthy depth

Hilsa’s natural richness melts into the curry — no onion or garlic needed

Odia style keeps it minimal, focusing on freshness and balance




Tips for Perfect Ilish Curry

Never overcook hilsa — it’s very soft and flakes easily

Use cold water to grind mustard (prevents bitterness)

Mustard oil must be smoked properly before cooking

Soak ground mustard paste for 5 mins before using to reduce sharpness


Variations

Add potatoes to the curry (Bengali-style)

Use green banana or brinjal slices for a veggie addition

Skip frying the fish for a more delicate poached finish