Fish with mustard gravy is a match made in heaven. We call it Machha Besara in our beloved Odisha. Machha means fish and Besara is the mustard paste we are using here to make the gravy. Any fish can do wonders with mustard curry. The aroma of mustard curry with fish just does magic. This unique fish recipe is surely going to be your family favourite. It is one of those recipes, which has fewer ingredients and still leaves an unforgettable taste. On the other hand, mustard is an excellent source of minerals, which gives many health benefits. In addition, it is well known how beneficial fish is. So overall, it's a very nutritious rich curry. Easy and simple. You can add it to your everyday menu as well. If you have never tasted mustard fish curry, then just try this Machha Besara recipe today.
Ingredients:
1/2 kg fish.(I am using rohu here.You can use any fish)
1 medium potato thickly sliced (optional)
2 medium onion sliced
1 large tomato thickly sliced
1 tsp Panch phoran
1 tsp turmeric powder
1 tsp red chili powder
2 tsp coriander powder
1 string curry leaves
2 tbsp coriander leaves
salt
water as required
mustard oil
For Mustard Paste:
3 tbsp mustard seeds
1 tbsp cumin seeds
8-9 garlic pods
1 whole dry red chili
Method:
For the mustard paste, soak the mustard and cumin seeds in little bit water for over night. Add garlic cloves and dry red chili before grinding and grind it into a thick smooth paste.
Now clean the fish properly and marinate with turmeric powder,1 tbsp mustard oil and salt for 15 minutes.
Fry the fish in mustard oil. Put the fish in the oil, after oil reaches its smoking point. Fry the potatoes also.
Heat oil in a kadai. Add panch phoran, curry leaves, onion and tomatoes. Saute on medium-high flame until the tomatoes softens.
Add 3 tbsp mustard paste, turmeric powder, red chili powder, salt and coriander powder.
Saute on low medium flame for 5 minutes. Then add water as required and bring it to a boil.
Now add potatoes and fish. Boil it until the gravy turns thick. Garnish with coriander leaves and serve hot with steamed rice.
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