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.