Machha Besara
A classic Odia fish curry where tender fish pieces are simmered in a pungent, tangy mustard and garlic gravy. This authentic dish from Odisha is a delightful explosion of flavors, best enjoyed with steamed rice.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Marinate the fish
- b.Clean the fish pieces and pat them dry.
- c.In a bowl, combine the fish with 0.5 tsp of salt and 0.5 tsp of turmeric powder. Mix well to coat each piece.
- d.Let it marinate for 10-15 minutes.
- 2
Step 2
- a.Prepare the besara (mustard) paste
- b.Soak both black and yellow mustard seeds and the cumin seeds in 1/4 cup of warm water for 15 minutes. This helps in grinding and reduces bitterness.
- c.In a grinder jar, add the soaked seeds, garlic cloves, ginger, and green chilies.
- d.Grind to a very smooth paste, adding a little water if needed.
- 3
Step 3
- a.Fry the fish
- b.Heat the mustard oil in a wide pan or kadai over medium-high heat until it just starts to smoke. This removes its raw pungency.
- c.Carefully place the marinated fish pieces in the hot oil. Do not overcrowd the pan.
- d.Shallow fry for 3-4 minutes on each side until they are golden brown and crisp.
- e.Remove the fried fish and set aside on a plate.
- 4
Step 4
- a.Cook the gravy
- b.In the same pan with the remaining oil, add the panch phoron. Let the seeds splutter for about 30 seconds.
- c.Add the finely chopped tomatoes and cook for 5-6 minutes until they become soft and mushy.
- d.Add the prepared mustard paste, remaining 0.5 tsp turmeric powder, red chili powder, and the remaining 1 tsp salt.
- e.Sauté for 2-3 minutes on low heat, stirring continuously, until the raw smell of the masala disappears. Be careful not to overcook, as the mustard can turn bitter.
- 5
Step 5
- a.Simmer the curry
- b.Pour in 1.5 cups of water and mix well. Bring the gravy to a gentle boil.
- c.Gently slide the fried fish pieces into the simmering gravy.
- d.Cover and cook on low heat for 5-7 minutes, allowing the fish to absorb the flavors of the gravy.
- e.The gravy will thicken slightly. Turn off the heat.
- 6
Step 6
- a.Garnish and serve.
- b.Garnish with freshly chopped coriander leaves.
- c.Let the curry rest for 10 minutes before serving. This allows the flavors to meld together.
- d.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.
- 1Using a combination of yellow and black mustard seeds helps to balance the pungency and reduce bitterness.
- 2Do not over-grind or over-cook the mustard paste, as this is the most common reason for a bitter curry.
- 3Heating mustard oil until it's lightly smoking is crucial for achieving the authentic flavor of Odia cuisine.
- 4For a more traditional tangy flavor, add 1-2 pieces of soaked and mashed dried mango (ambula) along with the water.
- 5If you prefer a very smooth gravy, you can strain the ground mustard paste through a fine-mesh sieve before adding it to the pan.
Adapt it for your goals.
Vegetarian
Replace fish with paneer cubes or fried chunks of potato and eggplant. Add them to the gravy at the final stage of simmering.
quickQuick
Use a good quality store-bought mustard paste to save time on soaking and grinding. Adjust the quantity according to the package instructions.
healthyHealthy
Instead of shallow frying, you can pan-sear the fish with minimal oil or steam it separately and add it to the prepared gravy.
spicySpicy
Increase the number of green chilies in the paste or add a couple of slit green chilies to the gravy while it simmers for extra heat.