By Nandini Bhushan
Odiya cuisine, hailing from the eastern state of Odisha, is a delightful blend of flavour and tradition that reflects the cultural tapestry of the region. The food culture is a beautiful combination of influences of various dynasties and communities that offer a wide variety of vegetarian as well as non-vegetarian delight. Lesser on spices and high on flavours, it is known for its emphasis on satwik as well as seafood delicacies. Due to similar geographic conditions, the food is to an extent similar to the neighbouring states of Bihar and Bengal.
Also try: Indian food recipes: Kanika Pulao
Sukhua Rai
Sukhua Rai is an Odiya-style traditional fish recipe cooked with dried fish (sukhua) and mustard seed (rai). The dried fish is marinated in aromatic spices to make a flavourful dish that is served with rice or roti.
Ingredients
(Serving for 4)
Dried fish: 250 gms
Onion: 1 diced
Tomato: 1
Garlic: 3 cloves
Green chilli: 3
Red chilli powder: 1 tsp
Mustard seed: 1 tsp
Mustard oil: 3 tsp
Salt to taste
Step 1
Soak the dried fish in warm water for about half an hour. Once soaked, wash them thoroughly under running water to remove the excess salt. Drain and keep aside.
Step 2
Heat a tsp of oil and fry sukua until crispy and golden brown.
Step 3
In the meantime grind together mustard seed, garlic, green chilli and salt into a smooth paste.
Step 4
Heat the remaining oil in a karahi and saute onion until golden brown. Add the mustard paste along with turmeric powder, red chilli powder, tomato slice and salt.
Step 5
Stir for a couple of minutes and add the required amount of water. Let it come to a boil and add the fried fish. Reduce the heat and cook for another ten to twelve minutes.
Step 6
Once the masala evenly coats the fish and the water evaporates, Sukhua Rai is ready to be served. Enjoy it with Pakhala.
