A fish rich in omega 3 fatty acids (according to research done at the Central Inland Fisheries Research Institute, Barrackpur, West Bengal), in Odisha it is often prepered with yoghurt, mustard seed ...
this time one made from curry paste, spinach, and coconut milk. It’s a gentle cooking method that keeps the fish tender and flaky, and it dirties just one skillet (plus a blender) in the process.