Skip to content
India in Nutshell
Sign in
Suggest a correction

Dahi machha

AI-drafted · awaiting admin review

Fried fish simmered in a mildly spiced curd gravy, a festive dish of Odia homes.

Region: OdishaOccasion: Festive meals and guestsTime: 40 minServes: 4Non-vegetarian

Ingredients

  • 500 g rohu, cut in steaks
  • 1 tsp turmeric
  • Salt to taste
  • 3 tbsp mustard oil
  • 1 cup thick curd, whisked
  • 1 onion, ground
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp red chilli powder
  • 1 tsp cumin powder
  • 1 bay leaf
  • ½ tsp sugar

Method

  1. Rub the fish with turmeric and salt and fry in mustard oil until golden. Set aside.
  2. In the same oil add the bay leaf, then the onion, ginger and garlic pastes, and fry until light brown.
  3. Mix the chilli and cumin powder into the curd. Lower the heat and stir it in slowly so it does not split.
  4. Add salt, sugar and a little water and simmer for 3 minutes.
  5. Add the fried fish and cook for 5 minutes. Serve with rice.

History

Curd-based fish curries are part of the festive cooking of coastal eastern India; Odisha’s version keeps the spices light.

Significance

Dahi machha is often made when guests come or on special days, as a richer alternative to the everyday jhola.

Sources