Oriya-style Maquereaux au Vin Blanc

Ingredients

In this Oriya adaptation, we infuse the dish with traditional Oriya spices such as turmeric, cumin, and coriander, which add a unique flavor profile to the dish. Additionally, we incorporate local ingredients and cooking techniques to create a fusion of French and Oriya culinary traditions. We alse have the original recipe for Maquereaux au vin blanc, so you can check it out.

• 4 maquereaux (mackerel) fillets 4 maquereaux (mackerel) fillets
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 green chili, slit 1 green chili, slit
• 1 cup white wine 1 cup white wine
• 1 cup water 1 cup water
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 28g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, mix together turmeric powder, cumin powder, coriander powder, and salt.
2. 2.
   Rub the spice mixture onto the maquereaux fillets, ensuring they are evenly coated. Let them marinate for 15 minutes.
3. 3.
   Heat vegetable oil in a pan over medium heat. Add the chopped onion, minced garlic, ginger paste, and green chili. Sauté until the onions turn golden brown.
4. 4.
   Place the marinated maquereaux fillets in the pan and cook for 3-4 minutes on each side, until they are lightly browned.
5. 5.
   Pour the white wine and water into the pan. Bring it to a simmer and cook for an additional 5 minutes, allowing the flavors to meld together.
6. 6.
   Garnish with fresh coriander leaves and serve hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Maquereaux (mackerel) fillets — Ensure the fillets are fresh and of high quality. If fresh maquereaux is not available, you can use other firm white fish fillets as a substitute.

Tips & Tricks

• For a spicier version, increase the amount of green chili or add a pinch of red chili powder.
• Serve the dish with a squeeze of fresh lemon juice for an extra burst of tanginess.
• Make sure to use a good quality white wine for the sauce to enhance the flavors of the dish.
• Adjust the cooking time based on the thickness of the fish fillets to ensure they are cooked through but still moist.

Serving advice

Serve the Oriya-style Maquereaux au Vin Blanc hot with steamed rice or crusty bread. Garnish with fresh coriander leaves for a pop of color and added freshness.

Presentation advice

Arrange the pan-fried maquereaux fillets on a serving platter and pour the white wine sauce over them. Sprinkle some chopped fresh coriander leaves on top for an appealing presentation.