Machha Besara (Mustard Fish)
A fiery and flavorful Odia fish curry with a pungent mustard kick.
⏱️ 55 min🍽️ Serves 1
🔥 380 kcal💪 32g protein🍚 15g carbs🥑 20g fat🌾 4g fibreper serving
📲 Share
servings
Ingredients
- 🐟500 g rohu or catla fish, cut into steaks
- 💛1 tsp turmeric powder
- 🌶️½ tsp red chili powder
- 🧂1 tsp salt
- 🍯3 tbsp mustard oil
- ⚫3 tbsp black mustard seeds
- ⚪1 tbsp white mustard seeds
- 🫚1 inch ginger, chopped
- 🧄4 cloves garlic, peeled
- 🌶️2 green chilies
- 🍅1 medium tomato, chopped
- 🧅½ tsp nigella seeds (kalonji)
- 💧¼ cup water
- 🌿2 tbsp fresh coriander leaves, chopped
Pro tips
- For best results, use fresh, firm fish. Rohu or Catla are traditional choices.
- Adjust green chilies to your spice preference; Odia food can be quite spicy!
- Using a stone grinder (sila batta) for the mustard paste yields the most authentic flavor, but a blender works too.
- Don't overcook the fish, as it can become dry and tough.
Method
- 1Marinate the fish steaks with 1/2 tsp turmeric powder, 1/4 tsp red chili powder, and 1/2 tsp salt for at least 15 minutes.
- 2Heat 2 tbsp mustard oil in a pan. Lightly fry the marinated fish on both sides until golden, then set aside.
- 3Soak black and white mustard seeds in a little water for 10 minutes. Then, grind them with ginger, garlic, and green chilies to a smooth paste, adding a splash of water if needed.
- 4In the same pan with remaining oil, add nigella seeds. Once they splutter, add the chopped tomato and cook until softened.
- 5Stir in the mustard-ginger-garlic paste, remaining turmeric powder, red chili powder, and salt. Cook on low heat for 5-7 minutes until the raw smell disappears and oil separates.
- 6Add 1/4 cup water to the gravy and bring to a simmer. Gently slide in the fried fish pieces.
- 7Cover and cook for 5-7 minutes, allowing the fish to absorb the flavors. Do not stir too vigorously to prevent breaking the fish.
- 8Garnish with fresh coriander leaves and serve hot with steamed rice.