Odisha Macha Besara Rohu Fish Mustard Curry

Method

1. 1

   Marinate the fish: Rub rohu steaks with turmeric and salt. Rest 10 minutes.

2. 2

   Make the besara paste: Drain soaked mustard seeds and red chilli. Grind together with turmeric, garlic paste and salt. Add water gradually — grind 4 minutes to a very smooth, pale yellow paste.

3. 3

   Heat mustard oil until smoking: Heat 3 tbsp mustard oil. Reduce to medium.

4. 4

   Fry the fish: Fry marinated fish 2 to 3 minutes per side until golden. Remove carefully.

5. 5

   Add panch phoron to the remaining oil: Add panch phoron — crackle. Add dried red chilli.

6. 6

   Add chopped tomato: Add finely chopped tomato. Cook 3 minutes until soft.

7. 7

   Add the besara paste: Add the ground mustard paste. Cook stirring continuously on medium-low heat for 4 to 5 minutes until the raw mustard smell transforms and the paste cooks into the oil.

8. 8

   Add water: Add 3/4 cup warm water. Stir. Bring to a gentle simmer. The gravy will be yellow from the mustard paste and should smell pungent.

9. 9

   Add fried fish: Gently add the fried fish steaks. Spoon the mustard gravy over each steak.

10. 10

    Simmer gently: Cook on low heat 6 to 8 minutes. Serve with steamed rice.

11. 11

    Note: Macha Besara (macha = fish, besara = mustard paste-based in Odia) is one of the defining preparations of Odia cuisine — the mustard paste technique of making a gravy-based preparation with fish is shared with Bengali cooking but with distinctions in the specific composition of the paste and the use of panch phoron alongside the mustard. The Mahanadi, Brahmani and Baitarani rivers of Odisha provide abundant river fish, making freshwater fish preparations central to the Odia diet.