2. MAACHA PATRA PODA & DAHI MACHA BESARA

Odisha may be a coastal state and fish is one among the most staples there. It has a 485-km-long coastline and thousands of traditional fishermen eke out a living by venturing into the ocean for fishing in the country made and engine boats. After agriculture, fishing is that the second-largest source of livelihood within the area. An area where most of the people’s livelihood depends on the fishes around them, they need to master the art of cooking fishes. There are various items like Fish Curry in Mustard Sauce (Machha Besara), Prawn Curry (Chingudi Jhola), Crab Curry (Kannada Jhola) during which people of Odisha brags their culinary skills but I might wish to mention my two whenever favorite dishes. 

MAACHA PATRA PODA ( Meaning Fish cooked in Banana Leaves)  In Odia, Maacha means fish Patra literally means Leaf & Poda means burnt. this is often made by coating the fish pieces with a spicy mustard and herb masala paste then placing them on banana leaves smeared with mustard oil. Then the entire thing is tied into packets which are then placed over hot coal. Some amount of hot coal is additionally kept on top of the banana leaves wrapped around pieces of fish to make a packet. It gets perfectly cooked within 25 minutes on hot coal and yields perfectly steamed soft succulent flesh and an excellent fresh coal-roasted masala giving out an incredibly earthy aroma and flavor thereto which goes to stay to your palette and culinary memory for an extended long time.

People of Odisha are pleased with their culture and have preserved their tradition during this little bundle of joy.

DAHI MACHA BESARA (Fish in curd and mustard gravy)- Dahi machha besara may be a traditional Odia delicacy that any Odia would be proud to be related to. Living in Coastal areas they need the advantage of access to tons of fresh riverine fish and Rohi or Bhakura fish tops the list. Unlike the ocean water salty fish, water fish like Rohi has this natural sweetness thereto. Dahi machha besara is liberally seasoned with turmeric, garlic, green chilies, mustard, and therefore the use of turmeric imparts a yellow color to the sauce base. Before being served, slit green chili and raw mustard oil are sprinkled on top for added flavor also as an enhanced appearance. A notable aspect of this dish is that the raw fish has got to be marinated in salt and turmeric at the start. The cooking is completed with whipped curd, which brings a few pleasant blends of the slightly sour taste. Combined with the pungent taste of mustard paste, the dish promises a singular flavor and knowledge. It is eaten usually served with rice as an accompaniment. This mustard gravy alongside the right blend of yogurt is tough to resist and therefore the mere mention or sight of this dish is enough to stay one salivating. Dahi Maccha Besara is a must-have for all ocean food lovers.

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