Macha Besara
Freshwater fish simmered in a pungent, thick mustard-and-poppy-seed gravy, a defining coastal Odia curry.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Clay pot or kadai
- •Grinder
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 15 g
- carbs
- 6 g
- fibre
- 2 g
- protein
- 26 g
- calories
- 260 kcal
Instructions
- 1
Rub the fish pieces with turmeric and a pinch of salt. Shallow-fry in mustard oil until lightly golden and set aside.
- 2
Grind the soaked mustard seeds, poppy seeds and green chilli into a smooth paste with a little water.
- 3
Heat the remaining mustard oil in the same pan. Add the panch phutana (five-spice blend).
- 4
Add sliced onion and garlic if using. Cook gently until soft.
- 5
Add the ground mustard-poppy paste. Cook on low heat until the raw smell disappears.
- 6
Add turmeric powder and enough water to make a medium-thick gravy.
- 7
Bring the gravy to a boil. Carefully slide in the fried fish pieces.
- 8
Simmer gently for eight to ten minutes so the fish absorbs the flavours.
- 9
Check and adjust the salt. Drizzle with raw mustard oil and serve hot.
Chef's tips
Never boil the mustard paste vigorously as it can turn bitter; a gentle simmer preserves its pungent sweetness. Soaking mustard seeds for at least twenty minutes makes grinding smoother.
Ingredient substitutions
- rohu → catla or any firm freshwater fish
Storage
Refrigerate for up to a day; flavour deepens overnight.
Reheating
Reheat gently on low flame without vigorous boiling.
Common mistakes to avoid
- •Overcooking the fish until it breaks apart.
- •Boiling the mustard paste for too long, making the gravy bitter.
Serving suggestions
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