Dahi machha

Name: Dahi machha
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gm Rohu fish pieces; 2 Potato cut into long big pieces; 1 cup Thick Curd; 1 tsp Panch Phoron; 4 Slited green Chilli; 3 cloves Crushed Garlic; 2 Dry red Chilli; Curry Leaves few; 1 tsp Turmeric powder; 1 tsp Red Chilli powder; Salt as per taste; 4 tbsp Mustard oil; For Masala paste; 3 tbsp Yellow mustard seeds; 1 tsp Poppy Seeds; 1 tsp Cumin seeds; 2 tbsp Fresh or Dessicated Coconut; 6-7 Garlic cloves; 2-3 Green Chilli

Shashwatee Swagatica @cook_9283061

Dahi machha besara is a traditional and very popular Odia delicacy. Fish cooked with yoghurt and mustard paste. You can find this dish in every popular restaurant.

Shashwatee Swagatica @cook_9283061

Dahi machha besara is a traditional and very popular Odia delicacy. Fish cooked with yoghurt and mustard paste. You can find this dish in every popular restaurant.

Saved

Ingredients

20 mins

4 servings

500 gmRohu fish pieces
2Potato cut into long big pieces
1 cupThick Curd
1 tspPanch Phoron
4Slited green Chilli
3 clovesCrushed Garlic
2Dry red Chilli
Curry Leaves few
1 tspTurmeric powder
1 tspRed Chilli powder
Salt as per taste
4 tbspMustard oil
For Masala paste
3 tbspYellow mustard seeds
1 tspPoppy Seeds
1 tspCumin seeds
2 tbspFresh or Dessicated Coconut
6-7Garlic cloves
2-3Green Chilli

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Steps

20 mins

1

Marinate fish pieces with salt, turmeric powder, red chilli powder and 1tsp mustard oil.Keep for 15-20mins.
2

Soak poppy seeds, yellow mustard seeds separately.
Make a paste of mustard seeds, poppy seeds, cumin seeds, coconut, garlic and green chilli.
Mix well.
3

Add more green chilli if you want more spice.
Take curd in a mixing bowl, add the prepared paste.
4

Heat oil in a kadhai.
Add panch phoron, dry red chilli, curry leaves and mix well.
When splutter, lower the gas, add the yoghurt mixture and stir continuously.
5

When oil separates add 1-1/2cup of water,salt and turmeric powder.
Cook for few mins.
6

When boil comes add the fish pieces and potato pieces.
Cook covered for 5mins.
7

Check the fish pieces, turn the pieces carefully and cook further for 4-5 mins more.
8

Finally add crushed garlic, slited green chilli and 1tbsp mustard oil(optional) on top and switch off.
9

Dahi machha is ready.
Enjoy this creamy curry with steamed rice.
10

The authentic way is to use raw fish and tastes best too, but if you want you can shallow fry the fish pieces before adding to curry.
You can use rohu, katla or ilishi.
11

Note - Panch phoron is a mixture of Cumin, Brown Mustard, Fenugreek, Nigella and Fennel seeds