Machha Besara
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
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 300 grams | fresh fish (Rohu or any freshwater fish) |
| 2 tablespoons | mustard seeds |
| 1 tablespoon | poppy seeds |
| 1 tablespoon | cumin seeds |
| 2 cloves | garlic |
| 2 pieces | green chilies |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 cup | water |
| 3 tablespoons | mustard oil |
| — | salt to taste |
| 1 tablespoon | fresh coriander leaves, 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.