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Machha besara

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Fish in a sharp mustard paste sauce, often soured with tomato or mango. A classic of coastal Odisha.

Region: OdishaOccasion: Lunch; Sunday mealsTime: 40 minServes: 4Non-vegetarian

Ingredients

  • 500 g rohu or other freshwater fish, cut in steaks
  • 1 tsp turmeric
  • Salt to taste
  • 3 tbsp mustard oil
  • 2 tbsp mustard seeds and 4 cloves garlic, ground with 2 green chillies to a paste
  • ½ tsp panch phutana
  • 1 tomato, chopped, or a few slices of raw mango
  • 1 cup water

Method

  1. Rub the fish with turmeric and salt and set aside for 10 minutes.
  2. Heat mustard oil until it smokes lightly. Fry the fish on both sides and set aside.
  3. In the same oil, add panch phutana and then the tomato or raw mango. Cook until soft.
  4. Add the mustard paste mixed with water, a pinch of turmeric and salt, and bring to a simmer.
  5. Slide in the fried fish and simmer for 5 minutes. Serve with steamed rice.

History

Besara means a dish cooked with ground mustard. Mustard paste is basic to the fish cookery of eastern India.

Significance

Fish is central to coastal Odia meals, and machha besara is a favourite in homes along the rivers and the sea.

Sources