Given that fish would usually be the most expensive ingredient in the wedding feast, adds Dash, вЂњpujaris had to develop a new technique of cutting the fish so every single part of the fish including the fin could be transformed into something stunningly delicious.вЂќ The ranking of these dishes was so high that pujaris often would go buy the fish themselves, chop it and then decide upon the vegetable or lentil that would be used to create the fish. Such was the significance of fish that, says culinary custodian Manju Dash, вЂњover the years the pujaris, who were cooks at the Shakti temples, curated a list of must-haves that were a given today of a traditional wedding menu and included masterpieces like the fascinating chadchadi, the rustic muri ghanta, machcha kalia and even a chuda santula made with fish.вЂќ

The number of fish dishes served in fact was often seen as the benchmark of a good wedding feast вЂ“ and was instrumental in choosing the right pujari (specialised wedding cooks) who would curate the spread. Such is the reverence for this seafood that it is part of the вЂbahu pediвЂ™ that is send along with the bride to her new home.Д«ut the one place that fish (not mutton) enjoys absolute supremacy is the wedding feast, right from the day of the Nirbandh (engagement) that starts with a fish offering from the groomвЂ™s side and ends with the lavish bhoji (feast). The role of coastal gem, which since ancient time stands for fertility and prosperity, is extensive in Odia weddings, and often is used to convey a sense of happiness and prosperity. If there is one thing that has been sacred to weddings in Odisha, it is fish.

No wonder it is one of the iconic masterpieces of Odia weddings. The rich, velvety fish curry is as remarkable in its delicate flavours as it is in its marriage of bold, contrasting ingredients.

Machacha plate