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A quintessential Odia delicacy where tiny, crispy fried fish are simmered in a pungent and tangy mustard gravy. This authentic recipe balances the sharpness of mustard with the sourness of dried mango (ambula), creating a complex flavor profile that is best enjoyed with steamed rice.
Prepare the Besara (Mustard) Paste
Marinate and Fry the Fish
Prepare the Gravy Base
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A quintessential Odia delicacy where tiny, crispy fried fish are simmered in a pungent and tangy mustard gravy. This authentic recipe balances the sharpness of mustard with the sourness of dried mango (ambula), creating a complex flavor profile that is best enjoyed with steamed rice.
This odia recipe takes 45 minutes to prepare and yields 4 servings. At 386.91 calories per serving with 28.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Mustard Gravy
Finish and Serve
Incorporate cubed potatoes, eggplant (baigana), or drumsticks (sajana chhuin) into the curry. Add them after sautéing the onions and cook until they are partially done before adding the tomatoes.
If ambula is unavailable, use 1 tsp of tamarind paste or 2-3 pieces of dried kokum. You can also use finely chopped raw mango when in season.
For a milder, creamier version, add 2 tablespoons of freshly grated coconut or a tablespoon of poppy seeds (khus khus) to the mustard paste before grinding.
While traditionally made with small fish, this besara gravy also works well with fish steaks like Rohu or Catla, or even with prawns.
Small fish are a fantastic source of Omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
Since small fish are often eaten whole with their bones, they provide a significant amount of bioavailable calcium, which is essential for strong bones and teeth.
Mustard seeds, turmeric, and garlic used in the besara paste are known for their powerful anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
Fish is a high-quality, lean protein source that is vital for muscle repair, growth, and overall body function, helping you feel full and satisfied.
Yes, it can be a healthy dish. Small fish are an excellent source of protein, calcium (from edible bones), and Omega-3 fatty acids. Mustard oil contains healthy monounsaturated fats. The use of fresh spices like turmeric and garlic also adds health benefits. To make it healthier, you can control the amount of oil and salt used.
One serving of Chuna Machha Besara contains approximately 315-350 calories, depending on the amount of oil used and the specific type of fish. This estimate is for a serving size of about one cup.
Bitterness in mustard gravy is almost always caused by overcooking the mustard paste. It should only be sautéed on low heat for a minute or two, just until its raw smell disappears. Grinding mustard seeds for too long can also sometimes release bitter compounds.
Panch Phoron is a whole spice blend from Eastern India, containing equal parts of fenugreek, nigella, cumin, black mustard, and fennel seeds. If you don't have it, you can use a mix of cumin and mustard seeds as a basic substitute, though the flavor will be different.
Absolutely. You can use steaks of larger fish like Rohu, Catla, or even prawns. The cooking process remains the same: marinate and fry the fish pieces first, then add them to the prepared besara gravy.
Store leftover Chuna Machha Besara in an airtight container in the refrigerator for up to 2 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop or in the microwave.