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Fish Egg Pakoda (Odia Style) Recipe : Fish egg pakoda, locally known as “Macha Dim Pakudi”, is a delicious and crispy snack made with fish eggs, spices, and herbs.
Ingredients:
Fish Eggs: 200 grams
Onion: 1 medium-sized, finely chopped
Green Chilies: 2-3, finely chopped
Coriander Leaves: 2 tbsp, finely chopped
Turmeric Powder: 1/2 tsp
Red Chili Powder: 1/2 tsp
Chicken Masala: 1/2 tsp
Salt: As per taste
Mustard Oil: For frying
Rinse the fish eggs gently under running water. Be careful not to break them.In a mixing bowl, turmeric powder, red chili powder, chicken masala, add the cleaned fish eggs, chopped onions, green chilies, and coriander leaves, Mix gently so that the fish eggs are evenly coated.Heat mustard oil in a deep frying pan or kadhai over medium heat until it is hot but not smoking. Use your fingers to carefully drop them into the hot oil and make a round shape like vada. Fry them in batches, ensuring not to overcrowd the pan.Cook the pakoras until they are golden brown and crispy on all sides. Here is the fish egg pakoda ready. Serve the crispy fish egg pakodas hot with ketchup, mint chutney, or a simple mustard sauce.
Masala Fish Fry/ Tandoori Fish Fry Whole (Odia Style) Recipe : Masala Fish Fry, or “Macha Masala Bhaja”, is a flavorful and crispy preparation of fish coated in traditional Odia spices and fried to perfection.
Ingredients:
Fresh Fish: 500 grams (any local variety like Rohu, Catla, or Pomfret)
For Tandoori Fish : Any Fish (Whole)
Mustard Oil: For frying
Turmeric Powder: 1 tsp
Red Chili Powder: 1 tsp
Chicken Masala : 1 tsp
Cumin Paste: 1 tsp
Garlic Paste: 2 tsp
Ginger Paste: 1 tsp
Green Chilies: 2-3, finely chopped
Lemon Juice: 2 tbsp (or use 1/2 tsp vinegar)
Curry Leaves : For Flavour
Salt: As per taste
Clean the fish with water properly. In a mixing bowl, combine turmeric powder, red chili powder, cumin powder, coriander powder, ginger garlic paste, green chilies, lemon juice, and salt.Mix well to form a thick paste.Let the fish marinate for at least 30 minutes and keep it in the refrigerator for 2hrs.Heat mustard oil in a frying pan or tawa until it begins to smoke. Reduce the heat to medium.Place the marinated fish pieces carefully into the hot oil. Avoid overcrowding the pan.Fry on medium heat for 3-4 minutes on each side, or until the fish turns golden brown and crispy, add curry leaves for flavour, Serve the masala fish fry hot with steamed rice, dal, and some lemon wedges on the side. And serve the Tandoori Fish for Starter in any ocassion.
Mustard Fish Curry (Odia Style): Mustard Fish Curry, known as “Sarson Besara Macha Jhola” in Odia, is a staple in Odia households. It is a flavorful curry made with mustard paste, spices, and fish.
Ingredients:
Fish (Rohu/Catla/Pomfret): 500 grams (cut into pieces)
For the Mustard Paste:
Mustard Seeds (Yellow or Black): 2 tbsp
Cumin Seeds: 1 tsp
Garlic Cloves: 4-5
Green Chilies: 2-3
Onion : 1
Other Ingredients:
Potato: 1 medium-sized, peeled and sliced
Mustard Oil: 3-4 tbsp
Onion: 1 medium-sized, finely chopped
Tomato: 1 medium-sized, finely chopped
Turmeric/Red Chilli Powder: 1/2 tsp
Salt: As per taste
Water: 2 cups
Coriander Leaves: For garnishing
Wash the fish pieces thoroughly with water.Marinate them with turmeric powder and salt. Set aside for 15-20 minutes. Heat mustard oil in a pan until it starts to smoke slightly, add the marinated fish pieces, and fry them lightly on both sides until golden.In the same pan, heat a little more mustard oil if needed. Add the chopped onions and sauté until they turn into brown.Add the prepared mustard paste to the pan and cook for 2-3 minutes until the raw smell disappears. Add the chopped tomatoes and cook until they soften and blend well.Add turmeric, red chili powder, and salt Stir well.If using potatoes, add them at this stage and sauté for 2-3 minutes.Pour 2 cups of water into the pan and bring it to a boil.Once the water starts boiling, gently place the fried fish pieces into the curry and dry mangoes.Cover the pan and let the curry simmer on low heat for 8-10 minutes.Check for salt and adjust if needed.Once the curry thickens slightly and the fish is cooked through, garnish with chopped coriander leaves.
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