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.
The Pinch of Masala 