This is a traditional Odisha style fish gravy, where it is cooked in a mustard-tomato based gravy. Dry mango slices are generally used for the tartness, but in the absence of it, I made use of tomato. It is cooked in mustard oil for an authentic taste and flavour. This recipe is almost similar to Bengali style fish in mustard gravy, but with some variation. Relish this regional delicacy with hot steamed rice and a dash of lime.
It goes well with rice.
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