Chuna Machha Besara
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.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Besara (Mustard) Paste
- b.In a grinder jar, combine the black mustard seeds, cumin seeds, garlic cloves, and green chilies.
- c.Add 3-4 tablespoons of water and grind to a very smooth, fine paste. Set aside.
- 2
Step 2
- a.Marinate and Fry the Fish
- b.In a mixing bowl, gently toss the cleaned small fish with 1/2 tsp of turmeric powder and 1/2 tsp of salt. Ensure each fish is lightly coated.
- c.Heat 3 tbsp of mustard oil in a wide pan or kadai over medium-high heat until it is aromatic and just begins to smoke.
- d.Carefully place the fish in a single layer. Fry in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side until they are golden brown and crispy.
- e.Using a slotted spoon, remove the fried fish and set them aside on a plate.
- 3
Step 3
- a.Prepare the Gravy Base
- b.In the same pan, add the remaining 1 tbsp of mustard oil if needed. Keep the heat on medium.
- c.Add the panch phoron and allow the seeds to crackle and become fragrant, which should take about 30 seconds.
- d.Add the finely sliced onions and sauté for 4-5 minutes until they soften and turn a light golden color.
- e.Add the chopped tomatoes and cook for another 5-6 minutes, stirring occasionally, until they break down and become mushy, and you see oil separating at the edges.
- 4
Step 4
- a.Cook the Mustard Gravy
- b.Reduce the heat to low. Add the prepared besara paste, the remaining 1/2 tsp turmeric powder, red chili powder, and the remaining 1 tsp of salt.
- c.Sauté the paste for only 1-2 minutes, stirring continuously. It is crucial not to overcook the mustard paste as it will turn bitter.
- d.Pour in 1.5 cups of water and add the ambula pieces. Stir everything together well.
- e.Increase the heat to medium and bring the gravy to a gentle boil. Let it simmer for 5-7 minutes, allowing the gravy to thicken slightly and the raw smell of the mustard to dissipate.
- 5
Step 5
- a.Finish and Serve
- b.Gently slide the crispy fried fish into the simmering gravy. Lightly submerge them in the gravy.
- c.Cook for another 2-3 minutes, just enough for the fish to absorb the flavors. Avoid vigorous stirring to prevent the fish from breaking.
- d.Turn off the heat. Garnish with freshly chopped coriander leaves.
- e.Let the curry rest for 5-10 minutes before serving. Serve hot with steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always smoke the mustard oil properly before cooking to mellow its pungent flavor.
- 2Grind the mustard paste as finely as possible for a smooth gravy. Soaking the mustard seeds for 15 minutes can help.
- 3Never overcook the mustard paste; it will become unpleasantly bitter. A quick sauté on low heat is all it needs.
- 4Frying the fish until crisp is key. It adds texture and prevents them from disintegrating in the gravy.
- 5The souring agent (ambula or tamarind) is essential to cut through the sharpness of the mustard and create a balanced taste.
- 6For a richer gravy, you can add a tablespoon of poppy seeds (posto) while grinding the mustard paste.
Adapt it for your goals.
Add Vegetables
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.
Different Souring AgentDifferent Souring Agent
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.
Creamier GravyCreamier Gravy
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.
Different FishDifferent Fish
While traditionally made with small fish, this besara gravy also works well with fish steaks like Rohu or Catla, or even with prawns.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
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.
Excellent Source of Calcium
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.
Anti-inflammatory Properties
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.
High in Lean Protein
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.
Frequently asked questions
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.