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: Dalma
Macha Patra Poda
Macha Patra Poda is an authentic Odiya dish where the fish is marinated with a generous amount of masala and wrapped in banana leaf. The unique method of cooking gives an amazing flavour to the fish.
Ingredients
(Serving for 4)
Rohu fish: 4 pieces
Banana leaf to wrap
Yellow mustard seed: 2 tsp
Curd: 4 tsp
Green chilli: 6
Turmeric powder: 2 tsp
Cumin seed: 2 tsp
Lemon juice: 1 tsp
Garlic clove: 8
Salt to taste
Oil: 4 tsp
Step 1
Grind together mustard seed, garlic, cumin seed, 2 green chilli, turmeric powder and salt into a smooth paste. Add curd and mix well.
Step 2
Clean and wash fish. Marinate with lemon juice and salt and let it rest for about ten minutes.
Step 3
Drain the excess juice. Marinate each piece with the mustard paste and a tsp of mustard oil and let it marinate for at least half an hour.
Step 4
Wash the banana leaf and cut it into medium-sized pieces. Heat over the flame so that it turns soft and can be easily folded.
Step 5
Apply a little oil over the leaf. Place a piece of marinated fish along with slit green chilli. Fold the leaf from all sides and tie it with the help of a thread.
Step 6
Heat a tsp of oil in a frying pan. Gradually place the wrapped fish, cover the lid and slow cook for about fifteen minutes on one side. Turn the fish, and cover and cook for another ten minutes. Serve hot with rice or pakhala.
