Macha Besara (fish in mustard gravy)
Macha Besara is a traditional dish known for its rich and flavorful mustard-based gravy. This dish typically features rohu or catla fish, which is prized in Bengali cuisine for its delicate texture and taste.
Macha Besara
The preparation involves frying the fish until it's crispy and then simmering it in a tangy and spicy mustard gravy infused with aromatic spices and herbs.The gravy is made using a blend of mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, and a mix of spices including turmeric and red chili powder. The addition of dry mango imparts a subtle tartness that balances the richness of the mustard oil and spices, creating a complex and flavorful sauce. This dish is often enjoyed with steamed rice, making it a comforting and satisfying meal.
Ingredients
- Rohu fish: 200 gm
- Mustard oil: 5 tbsp
- Onion sliced: 1 large
- Tomato chopped: 1 small
- Garlic: 10-12 cloves
- Green chili: 1
- Red chilies: 2
- Coriander leaves: A handful
- Fennel seeds: 1 tsp
- Fenugreek seeds: 1 tsp
- Cumin seeds: 1 tbsp + 1 tsp
- Mustard seeds: 1 tbsp + 1 tsp
- Turmeric powder: 2 tsp
- Red chili powder: 1 tbsp
- Salt: To taste
Instructions
- Step 1: Prepare the Fish
- Clean and marinate the rohu fish with turmeric powder and salt for 15 minutes.
- Heat 3 tbsp mustard oil in a tawa (pan).
- Fry the marinated fish for 2 minutes on each side, then for another 2-3 minutes per side until cooked well.
- Remove the fish from the pan and set aside.
- Step 2: Make the Mustard Paste
- In a jar, combine 1 tbsp mustard seeds, 1 tbsp cumin seeds, garlic, and red chilies.
- Add a little water and blend to make a fine paste.
- Step 3: Prepare the Gravy
- Heat 2 tbsp mustard oil in a kadhai (wok).
- Add mustard seeds, cumin seeds, fennel seeds, and fenugreek seeds.
- Add sliced onion and cook until translucent.
- Add curry leaves and cook for 2 minutes.
- Add the prepared mustard paste and cook for a few seconds.
- Stir in turmeric powder, salt, and red chili powder.
- Add chopped tomato and cook until it softens.
- Pour in 1 cup of hot water and bring to a boil.
- Add the dry mango and let it boil for 2-3 minutes.
- Add the fried fish and cook on medium flame for 3-4 minutes.
- Carefully turn the fish and cook for an additional 2-3 minutes on low flame.
- Serve the Macha Besara (fish in mustard gravy) hot with rice.