Machha Besara

Name: Machha Besara
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2-3 servings
Cuisine: Odia
Ingredients: 300 grams Fish, fresh, Rohu or any freshwater fish; 2 tablespoons Mustard Seed; 1 tablespoon Poppy Seed; 1 tablespoon Cumin, seeds; 2 cloves Garlic, finely chopped; 2 pieces Green Chili, slit; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 cup water; 3 tablespoons mustard oil; salt, to taste; 1 tablespoon Cilantro, chopped

The defining Odia fish preparation — rohu, catla, or hilsa marinated in turmeric and salt, lightly fried, then simmered in a thick besara paste of stone-ground mustard seeds, garlic, green chilli, and coconut, sharpened with a piece of dried mango or tamarind. The mustard paste is made fresh each time using a flat stone grinder; its raw, pungent depth is unlike any commercial mustard product. The dish represents the marriage of Odia mustard culture with the abundant river and coastal fish of Odisha.

Cuisines

Odia

Best for

Lunch Dinner

Build a full meal around Machha Besara

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

	300 grams	Fish , fresh, Rohu or any freshwater fish
	2 tablespoons	Mustard Seed
	1 tablespoon	Poppy Seed
	1 tablespoon	Cumin , seeds
	2 cloves	Garlic , finely chopped
	2 pieces	Green Chili , slit
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 cup	Water
	3 tablespoons	Mustard oil
	—	Salt , to taste
	1 tablespoon	Cilantro , chopped

Instructions

1 Clean the fish pieces thoroughly and marinate them with turmeric powder, red chili powder, and salt. Set aside for 15 minutes.
2 Soak mustard seeds, poppy seeds, and cumin seeds in water for 10 minutes.
3 Grind the soaked seeds along with garlic and green chilies to a smooth paste.
4 Heat mustard oil in a pan until it reaches the smoking point, then reduce the heat.
5 Fry the marinated fish pieces until golden brown on both sides. Remove and set aside.
6 In the same oil, add the mustard paste and sauté for 2-3 minutes until the raw smell disappears.
7 Add water and salt to the paste, and bring it to a boil.
8 Gently add the fried fish pieces to the boiling mustard gravy.
9 Simmer for 10-12 minutes until the fish is cooked through and the gravy thickens.
10 Garnish with chopped coriander leaves before serving.

Tips

For a more authentic taste, use freshly ground mustard seeds and serve with steamed rice.