Machha besara
AI-drafted · awaiting admin review
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
- Rub the fish with turmeric and salt and set aside for 10 minutes.
- Heat mustard oil until it smokes lightly. Fry the fish on both sides and set aside.
- In the same oil, add panch phutana and then the tomato or raw mango. Cook until soft.
- Add the mustard paste mixed with water, a pinch of turmeric and salt, and bring to a simmer.
- 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.