Marinate the Fish.  In a bowl, rub the fish pieces with turmeric, salt, and a spoon of mustard oil.  Set aside for 10–15 minutes.  This not only seasons the fish, it also tightens the flesh and removes any raw smell.

Prepare the Mustard Paste (Sorisa Bata).  Soak the mustard and cumin seeds in a little water for about 10 minutes (this tames their bitterness).  Drain, then grind them with garlic, green chilies, and a pinch of salt.  Add just enough water to make a thick, smooth paste. (Tip: The paste should be thick – too much water will dilute its punch. If it tastes overly sharp, blend in a teaspoon of yogurt or jaggery to mellow it.)

Lightly Fry the Fish.  Heat 2 tbsp mustard oil in a heavy pan until it’s shimmering.  Lower the heat and add the marinated fish.  Fry on each side just until the fish is pale-golden (do not brown it hard or it will overcook later).  Remove and set the fish aside on a plate.

Temper and Sauté Drumsticks.  In the same pan with the remaining oil, add the mustard and cumin seeds along with the dried red chilies. Let them sizzle.  Then add the drumstick pieces, the slit green chilies, turmeric and salt.  Stir to coat the drumsticks in oil and spices.  Pour in about 1 to 1½ cups warm water, cover, and let it cook for 5–7 minutes until the drumsticks are about 70% tender.

Finish with Mustard Paste.  Lower the flame completely.  Add the mustard-garlic-chili paste to the drumsticks and gently mix.  Add more warm water if needed to get a gravy of pourable consistency.  Let everything simmer gently for 2–3 minutes (avoid boiling vigorously, or the mustard can turn bitter).

(Optional) Add Sambal or Tamarind.  If using ambula (sun-dried mango) or tamarind water for tanginess, add 1–2 pieces of ambula (or 1 tsp tamarind paste) now.  Cover and cook for a few more minutes until the drumsticks are fully tender.

Add the Fish and Finish.  Gently nestle the fried fish pieces into the gravy.  Simmer for 3–4 minutes just until the fish is cooked through and the flavors meld.  Taste and adjust salt.  Turn off the heat and drizzle 1 teaspoon of raw mustard oil on top (this final step wakes up the aroma).  You may garnish with a slit green chili or a sprig of coriander (coriander is optional – many traditional cooks actually skip it to keep the curry “pure”).

Now the Sajana Macha is done – a steamy pot of yellow mustard gravy studded with tender fish and drumstick, flavored only with earthy spices and oil.  The gravy should be thick enough to coat the ingredients, spicy from the chilies but balanced by the sweet notes of drumstick and a hint of sour if you used ambula.

Cooking Tips

Use fresh drumsticks. Older drumsticks become fibrous and lose fragrance. Choose young pods (3–4″ long) and cut them into chunks at an angle so they cook more evenly.  Do not overcook them; drumsticks are done when the flesh inside yields and the pods start to split.

Soak and grind mustard properly. Soaking the seeds softens their mustard-oil yield and prevents bitterness.  Always grind the paste with very little water – it should remain thick. If it comes out too pungent, a spoon of yogurt or jaggery can smooth it out.

Heat the oil well. Mustard oil should be hot but not smoking. Lower the flame when adding fish or spices, to avoid burning. Only mustard oil should be used – it gives the curry its signature flavor.

Simmer gently. After adding the mustard paste, keep the flame very low. A gentle simmer allows the flavors to marry without turning the mustard grainy.

Finish with raw oil and chili. A final drizzle of raw mustard oil (and a fresh green chili) just before serving releases that household aroma you remember from childhood. This simple touch makes the curry taste truly Odia.

Variations

Though the basic method stays the same, Odia cooks personalize this curry in many ways. A couple of peeled raw bananas or chunks of tender pumpkin can be added along with the drumsticks to bulk up the curry, especially if serving a crowd. For tang, many include 1–2 dried ambula (sun-dried mango) pieces or a teaspoon of tamarind along with the mustard paste. Some even toss in a handful of chopped tomatoes or a potato. You can adjust green chilies to your heat preference: more chilies make it fiery, fewer make it milder. But the soul of Sajana Macha always remains the same – bold mustard flavors, just a bit of turmeric, and the unmistakable taste of drumstick and fresh fish.