Sukhila Maach Panas Manji Tarkari is a traditional tribal curry from the Bonaigarh region of Odisha, made with smoked fish, preserved jackfruit seeds, shallots, and mustard paste. Born out of necessity during the monsoon, when villages were often isolated by the overflowing Brahmani River, the dish reflects the ingenuity of communities that relied on preserved foods for sustenance.Sukhila Maach Panas Manji Tarkari is a traditional tribal curry from the Bonaigarh region of Odisha, made with smoked fish, preserved jackfruit seeds, shallots, and mustard paste. Born out of necessity during the monsoon, when villages were often isolated by the overflowing Brahmani River, the dish reflects the ingenuity of communities that relied on preserved foods for sustenance. A rustic tribal delicacy from the Bonaigarh region of Odisha, this curry reflects the resilience and resourcefulness of communities living along the Brahmani River. During the monsoon, villages were often cut off by swollen rivulets, making preserved foods like smoked fish, jackfruit seeds, dried vegetables, and badi essential for survival. Though born out of necessity, this humble dish has become a treasured part of Odisha’s culinary heritage, celebrated for its earthy flavors and simplicity.
Tribal Smoked Fish with Jackfruit Seeds
Ingredients
- 2 pieces smoked fish
- ½ jackfruit seeds, peeled, pre-boiled, and halved
- 10/12 shallots, peeled
- A few pieces dried tomatoes
- 2–3 dry red chillies
- 2–3 tbsp mustard paste
- 2–3 garlic cloves, crushed
- ¼ tsp Turmeric powder
- Salt to taste
- 2 tsp Mustard oil
- ¼ cup water (or as required)
Instructions
- Roast the smoked fish over an open flame for 1–2 minutes and soak it in water for about an hour.
- Soak the dried tomatoes until soft.
- Heat mustard oil in a wok and add the broken dry red chillies and shallots. Sauté for 2–3 minutes.
- Add the soaked smoked fish and lightly crush it with the spatula
- Stir in the jackfruit seeds, garlic, and dried tomatoes. Cook for 4–5 minutes.
- Dilute the mustard paste with ¼ cup water and pour it into the wok.
- Add turmeric and salt. Cover and cook over low heat until the liquid is almost absorbed.
- Cook for another 2–3 minutes, stirring gently, until the mustard paste is fully cooked and the curry reaches a thick consistency.
- Serve hot with steamed rice or traditional Pakhala Bhata.
Recipe Credit: Inspired by Beyond Dalma: A Holistic Foray Into Odia Food by Sweta Biswal. This recipe has been adapted for my kitchen while preserving its traditional Odia flavors.