Sukhua Rai
A quintessential Odia delicacy, Sukhua Rai is a bold and pungent curry featuring sun-dried fish simmered in a sharp, freshly ground mustard and garlic gravy. This rustic dish, with its characteristic aroma from mustard oil and panch phoron, offers a true taste of coastal Odisha and is best enjoyed with a plate of hot steamed rice.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dried Fish
- b.Soak the dried fish in a bowl of warm water for 15 minutes. This helps to soften them and makes cleaning easier.
- c.After soaking, drain the water and wash the fish thoroughly under cold running water 3-4 times to remove excess salt and any sand or impurities.
- d.Heat 2 tbsp of mustard oil in a pan over medium heat. Add the cleaned dried fish and shallow-fry for 3-4 minutes until they turn light golden and become fragrant. Remove from the pan and set aside.
- 2
Step 2
- a.Grind the Mustard Paste
- b.In a small grinder jar, combine the black mustard seeds, yellow mustard seeds, garlic cloves, and green chilies.
- c.Add about 3-4 tablespoons of water and grind to a very smooth, fine paste. Scrape down the sides of the jar a couple of times to ensure everything is blended evenly.
- 3
Step 3
- a.Cook the Curry Base
- b.In the same pan used for frying the fish, heat the remaining 2 tbsp of mustard oil over medium-high heat until it just begins to smoke lightly.
- c.Reduce the heat to low. Add the panch phoron and dried red chilies. Allow them to splutter for about 30 seconds until fragrant.
- d.Add the cubed potatoes and sauté for 4-5 minutes until they develop light golden-brown spots on the edges.
- e.Add the chopped tomato and cook for another 3-4 minutes, stirring occasionally, until it becomes soft and pulpy.
- f.Stir in the turmeric powder and Kashmiri red chili powder. Then, add the prepared mustard-garlic paste. Cook on low heat for 1-2 minutes, stirring constantly. Do not overcook, as this will make the paste bitter.
- 4
Step 4
- a.Simmer and Finish the Curry
- b.Pour in 1.5 cups of water and add the salt. Mix everything well and bring the gravy to a rolling boil over medium-high heat.
- c.Gently add the fried dried fish to the boiling gravy.
- d.Reduce the heat to low, cover the pan with a lid, and let the curry simmer for 8-10 minutes, or until the potatoes are fork-tender and the gravy has thickened to your desired consistency.
- e.Turn off the heat. Garnish with freshly chopped cilantro. Let the curry rest for 5-10 minutes before serving to allow the flavors to meld together.
- f.Serve hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smoother paste, soak the mustard seeds in warm water for 20-30 minutes before grinding.
- 2Always cook the mustard paste on low heat and for a very short time (1-2 minutes) to prevent it from turning bitter. Never brown it.
- 3Thoroughly cleaning the dried fish is crucial. Wash it multiple times to remove excess salt and any sand or impurities.
- 4Using authentic cold-pressed mustard oil is key to achieving the signature pungent flavor of this Odia dish.
- 5You can add a souring agent like a small piece of dried mango (ambula) or a splash of lime juice at the end for extra tang.
Adapt it for your goals.
Vegetable Addition
Add vegetables like brinjal (eggplant), drumsticks, or pumpkin along with the potatoes for a more wholesome curry.
With BadiWith Badi
For extra texture and flavor, fry some sun-dried lentil dumplings (badi) until golden and add them to the curry during the last 5 minutes of simmering.
Creamier GravyCreamier Gravy
Add a tablespoon of poppy seeds (posto) while grinding the mustard paste for a slightly thicker and creamier gravy.
Why this is on our healthy list.
Rich in Omega-3s
Dried fish is a concentrated source of Omega-3 fatty acids, which are essential for brain health and reducing inflammation.
Anti-inflammatory Power
Mustard seeds, garlic, and turmeric contain compounds like glucosinolates, allicin, and curcumin, which have potent anti-inflammatory effects.
Excellent Source of Protein
Dried fish provides a high-quality, complete protein necessary for muscle repair, growth, and overall body function.
Frequently asked questions
Small, whole dried fish like anchovies (Mourali), sardines, or Bombay duck (Bombil) are traditionally used. The key is to use a variety that holds its shape after frying and simmering.