Oriya-style Treska Curry

Ingredients

In the original Portuguese Treska dish, the fish is typically marinated in a mixture of olive oil, garlic, and lemon juice before being grilled or baked. However, in the Oriya-style Treska Curry, the fish is cooked in a rich and flavorful gravy made with a blend of aromatic spices and tamarind pulp. The Oriya version has a spicier and tangier flavor profile compared to the original Portuguese dish. We alse have the original recipe for Treska, so you can check it out.

• 500g (1.1 lb) Treska fish fillets 500g (1.1 lb) Treska fish fillets
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• Salt to taste Salt to taste
• 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): 8g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
2. 2.
   Add finely chopped onions and sauté until golden brown.
3. 3.
   Add ginger-garlic paste and cook for a minute until the raw smell disappears.
4. 4.
   Add tomato puree and cook until the oil separates from the mixture.
5. 5.
   Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.
6. 6.
   Add tamarind pulp and salt. Stir to combine.
7. 7.
   Gently place the Treska fish fillets into the gravy and coat them well with the spices.
8. 8.
   Cover the pan and cook on low heat for about 10-15 minutes or until the fish is cooked through and tender.
9. 9.
   Garnish with fresh coriander leaves.
10. 10.
    Serve hot with steamed rice or traditional Oriya bread.

Treat your ingredients with care...

• Treska fish — Ensure that the fish fillets are fresh and free from any unpleasant odor. If Treska fish is not available, you can substitute it with any firm white fish like cod or haddock.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili to the gravy.
• Soaking the tamarind pulp in warm water before adding it to the curry will make it easier to extract the pulp.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.

Serving advice

Serve the Oriya-style Treska Curry hot with steamed rice or traditional Oriya bread. Garnish with fresh coriander leaves for added freshness.

Presentation advice

To enhance the presentation, place the Treska fish fillets on a bed of steamed rice and pour the rich gravy over them. Garnish with a sprig of fresh coriander leaves.