Macha Besara
A classic Odia fish curry where tender fish pieces are simmered in a pungent and tangy mustard-garlic gravy. This authentic dish from Odisha is a delightful explosion of flavors, best enjoyed with steamed rice.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Marinate the Fish
- b.Thoroughly clean the fish steaks and pat them completely dry with a paper towel.
- c.In a mixing bowl, gently rub the fish pieces with 0.5 tsp of salt and 0.5 tsp of turmeric powder, ensuring an even coating.
- d.Set aside to marinate for 15 minutes.
- 2
Step 2
- a.Prepare the Besara (Mustard) Paste
- b.In a grinder jar, combine the black mustard seeds, yellow mustard seeds, cumin seeds, garlic cloves, and green chilies.
- c.Add 3-4 tablespoons of water and grind to a very smooth, fine paste. Scrape down the sides and add a little more water if needed to facilitate grinding, but keep the paste thick.
- d.Set the prepared besara paste aside.
- 3
Step 3
- a.Shallow Fry the Fish
- b.Heat the mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking. This removes the raw pungency of the oil.
- c.Carefully slide the marinated fish steaks into the hot oil. Do not overcrowd the pan; fry in two batches if necessary.
- d.Fry for about 3-4 minutes on each side until they are golden brown and crisp.
- e.Remove the fried fish with a slotted spoon and place them on a plate.
- 4
Step 4
- a.Prepare the Gravy Base
- b.In the same pan with the remaining oil, reduce the heat to medium. Add the panch phoron and dried red chilies.
- c.Allow the spices to splutter for about 30 seconds until fragrant.
- d.Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
- e.Add the chopped tomato, the remaining 0.5 tsp of turmeric powder, and cook for another 4-5 minutes until the tomatoes turn soft and mushy, and oil begins to separate from the masala.
- 5
Step 5
- a.Cook the Mustard Paste and Simmer
- b.Reduce the heat to low. Add the prepared besara paste to the pan. Stir continuously and cook for just 2-3 minutes. It is crucial not to overcook the paste, as it will turn bitter.
- c.Once the raw smell of the mustard disappears, pour in 1.5 cups of warm water.
- d.Add the remaining 1 tsp of salt and the ambula pieces. Stir well to combine.
- e.Bring the gravy to a gentle simmer over medium heat.
- 6
Step 6
- a.Finish the Curry
- b.Gently place the fried fish pieces into the simmering gravy, ensuring they are submerged.
- c.Cover the pan and let the curry cook on low heat for 5-7 minutes. This allows the fish to absorb the rich flavors of the gravy.
- d.Turn off the heat. Garnish with freshly chopped coriander leaves.
- e.Let the curry rest for at least 10 minutes before serving. This helps the flavors to meld together beautifully. Serve hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking mustard seeds in warm water for 15-20 minutes before grinding can help reduce bitterness and makes them easier to grind into a fine paste.
- 2Always heat mustard oil until it's lightly smoking to mellow its pungent flavor before adding other ingredients.
- 3The most critical step is cooking the mustard paste. Sauté it on low heat for only 2-3 minutes. Overcooking will make the entire dish unpleasantly bitter.
- 4If you don't have Ambula, a tablespoon of tamarind pulp or a few slices of sour raw mango can be used for the required tanginess.
- 5Handle the fried fish gently when adding it to the gravy and avoid vigorous stirring to prevent the pieces from breaking apart.
Adapt it for your goals.
Vegetable Addition
Add chunks of potato, drumsticks, or eggplant along with the tomatoes to make it a more wholesome curry. Fry them lightly before adding to the gravy.
Add Badi/VadiAdd Badi/Vadi
For extra texture and flavor, add a few fried sun-dried lentil dumplings (badi) to the curry during the last few minutes of simmering.
Fish VarietyFish Variety
While Rohu or Catla are traditional, you can also prepare this curry with other firm freshwater fish like Hilsa (Ilishi) or even some sea fish like pomfret.
Why this is on our healthy list.
Heart Health Champion
The Rohu fish is rich in Omega-3 fatty acids, which are known to reduce inflammation, lower blood pressure, and decrease the risk of heart disease.
Anti-inflammatory Powerhouse
This curry is packed with ingredients like mustard seeds, turmeric, and garlic, all of which contain powerful compounds with natural anti-inflammatory properties.
Aids Digestion
The use of Panch Phoron, a blend that includes cumin and fennel seeds, helps stimulate digestive enzymes, promoting better gut health and preventing indigestion.
Frequently asked questions
One serving of Macha Besara contains approximately 380-420 calories, primarily from the fish and the mustard oil used in preparation. The exact count can vary based on the type of fish and the amount of oil.