Cooking Time Required: 10-15 mins
Cost of preparation: 30-35 rupees
Ingredients: Chuna Maccha ( 250 gm ), mustard seeds ( 2 tsp ), cumin seeds ( 1/2 tsp ), pancha phutana ( 1/4 tsp), curry leaves ( 1 sprig ), green chilli ( 2 nos ), garlic flakes ( 5-6 nos), ambula ( 1-2 nos ), salt, turmeric, mustard oil ( 2 tsp ).
Preparation: Clean the fish throughly. Add salt and turmeric and keep aside for 15 mins.
Grind the mustard seeds, cumin seeds and garlic flakes into a smooth paste.
Cooking: Heat a flat pan. Add 2 tsp mustard oil followed by the pancha phutana, slit
green chillis and curry leaves. Allow seeds to crackle.
Add the mustard-cumin-garlic paste and stir for 30 secs. Add 1 cup of water along with the salt and ambula pieces . Bring to a boil.
Add the fish and allow to boil for 5-6 mins while stirring carefully at intervals. Allow most of the water to evaporate till a thick mustard layer remains over the fish.
Remove from fire and keep aside for 10 mins.
Serve with rice and dal.
Note: One can substitute the ambula with lemon juice ( 1 tsp ).
Chuna maccha according to Oriya cusine can be any small fish upto 2-3 inches in length. It is more popularly called smelt fish or anchovies. It scores over the over larger varities in terms of health benefits and lower toxin accumulation levels as belongs to the lower strata of the food chain.
