Macha Besara Bhaja

Instructions

1. 1

   Prepare the Besara Paste

   • In a small bowl, soak the black mustard seeds, yellow mustard seeds, and cumin seeds in 1/4 cup of warm water for about 15-20 minutes. This softens them for easier grinding and reduces bitterness.
   • Drain the soaked seeds. Transfer them to a grinder jar along with the peeled garlic cloves and green chillies.
   • Add a few tablespoons of water and grind to a very smooth paste. Scrape down the sides and add more water, a little at a time, only if necessary to facilitate grinding. The paste should be thick.
2. 2

   Marinate the Fish

   • Rinse the fish steaks under cold water and pat them completely dry with paper towels. This is crucial for a crispy fry.
   • In a mixing bowl, combine the fish steaks with 0.5 tsp salt, 0.5 tsp turmeric powder, and the lemon juice. Rub gently to coat. Let it rest for 10 minutes.
   • Add the prepared besara paste to the fish. Also add the remaining 1 tsp of salt and 1 tsp of turmeric powder.
   • Gently coat each fish piece evenly with the paste. Let it marinate for another 15 minutes at room temperature.
3. 3

   Shallow Fry the Fish

   • Place a wide, heavy-bottomed pan or skillet over medium-high heat. Add the mustard oil and heat it until it becomes pale and just starts to smoke. This tempers the oil and mellows its pungent flavor.
   • Reduce the heat to medium. Carefully place the marinated fish pieces in the hot oil, leaving space between them. Do not overcrowd the pan; fry in two batches if needed.
   • Fry for 5-7 minutes on the first side, undisturbed, until the bottom is golden brown and crisp.
   • Gently flip the fish steaks using a spatula. Fry the other side for another 5-7 minutes until it is equally golden, crisp, and the fish is cooked through.
4. 4

   Serve

   • Once cooked, carefully remove the fish from the pan and place on a wire rack or a plate lined with paper towels to drain excess oil.
   • Serve Macha Besara Bhaja hot, traditionally accompanied by steamed rice (pakhala or plain rice) and dal.