Odia cuisine is one of the most underrated Indian cuisines. The state is often called the best-kept secret of India, and its dishes prove why. Though you will rarely find them in commercial kitchens and menus, that is changing now.This spicy, mouthwatering fish curry recipe originates in Odisha. (Ranveer Brar)Also Read | Chef Ranveer Brar shares quick and easy banana toffee recipe: See step-by-step preparationOn June 19, chef Ranveer Brar, who was recently appointed as the brand ambassador for the state's traditional cuisine, shared a recipe for the infamous machaa besara, also known as mustard fish.Sharing the recipe on social media, the chef wrote, “If you are a machhi (fish) fan and you did not make Odisha style, then what did you do?” The dish is made with rohu, a type of fish. Here are the ingredients and the step-by-step recipe for making the curry:IngredientsFor mustard pasteGreen Chillies (roughly chopped) - 2 to 3 noGarlic cloves - 4 to 5 noSalt to tasteYellow Mustard seeds (soak for 1hr) - ¼ cupDegi Red Chilli powder - 2 tspCumin seeds - 1 tspFor fish marinationRohu Fish (cleaned & cut into darne) - 1 kgSalt to tasteTurmeric powder - ½ tspA pinch of degi red chilli powderFor frying the fishMustard oil -2-3 tbspMarinated fishFor Odisha-style fish curryRemaining oilFennel seeds - ½ tspCumin seeds - ½ tspFenugreek seeds - ¼ tspSmall mustard seeds - ½ tspNigella seeds - ½ tspOnions (roughly sliced) - 1 ½ mediumPrepared Paste - ¼ cupRaw Mango (peeled & cut into thick wedges) - ½ noTurmeric powder - 1 heaped tspDegi Red Chilli powder - ½ tbspWater - 2 cupsTender coriander stems (finely chopped) - 1 tbspSalt to tasteSugar - ½ tspFried FishTomato (cut into dice) - 1 largeFor garnishCoriander sprigsMethodFor mustard pasteStep 1: In a bowl, add green chillies, garlic, salt to taste, soaked yellow mustard seeds, degi red chilli powder, cumin seeds, and mix well.Step 2: Transfer it into the mixer grinder jar and grind it into a smooth, fine paste.Step 3: Keep it aside for further use.For fish marinationStep 4: In a tray or plate, add the fish pieces, sprinkle to taste with salt, turmeric powder, and degi red chilli powder, and marinate well.Step 5: Keep it aside for further use.For frying fishStep 6: In a kadhai or handi, add mustard oil, once it's smoky hot, place marinated fish pieces and fry them until it's half cooked.Step 7: Transfer it into the tray or absorbent sheet and keep it aside for further use.For Odisha-style fish curryStep 8: In the same kadhai or handi, add remaining oil, once it's hot, add fennel seeds, cumin seeds, fenugreek seeds, small mustard seeds, nigella seeds and splutter well.Step 9: Add the onions and cook for two to three minutes, or until translucent.Step 10: Add prepared mustard paste and cook for a while until the oil separates from the masala.Step 11: Now, add raw mango, turmeric powder, degi red chilli powder, water, tender coriander stems and let it simmer for seven to eight minutes.Step 12: Add salt to taste, sugar, fried fish, tomato and cook for another four to five minutes or until it's cooked.Step 13: Transfer it into the serving dish and garnish it with a coriander sprig.Step 14: Serve hot with steamed rice.