Enjoy the traditional Oriya dish Machcha Besarou, a flavorful fried fish cooked in mustard, garlic, and tomatoes. This dish goes perfectly with steamed rice and is a favorite in Odisha for its tangy, spicy, and aromatic flavors.
Ingredients
For the Fish:
1 rohu fish
4 tbsp mustard oil
For Marination:
Turmeric powder
Salt
For the Gravy:
1 tbsp mustard oil
¼ tsp rai (mustard seeds)
¼ tsp kalonji (nigella/fennel seeds)
¼ tsp methi seeds (fenugreek seeds)
¼ tsp fennel powder
¼ tsp cumin powder
4 whole red chilies
2 tsp curry leaves
2 tsp chopped garlic
2 tsp mustard paste
¼ tsp turmeric powder
¼ tsp red chili powder
1/3 tsp salt
½ cup water
1 tomato, chopped into 8 pieces
3 green chilies
Fresh coriander leaves, for garnish
Lemon juice, for garnish
How to Make Machcha Besarou
1. Marinate the Fish:
Clean the fish thoroughly.
Rub it with turmeric powder and salt. Set aside for a few minutes.
2. Fry the Fish:
Heat mustard oil in a pan.
Fry the marinated fish until golden brown.
Remove the fish and keep it aside.
3. Prepare the Gravy:
In another pan, heat 1 tbsp mustard oil.
Add mustard seeds (rai), kalonji, methi seeds, fennel powder, cumin powder, red chilies, curry leaves, garlic, and mustard paste.
Sauté well until fragrant.
4. Add Spices and Tomatoes:
Mix in chopped tomatoes and green chilies.
Cover and cook for 2 minutes.
5. Cook Fish in Gravy:
Add the fried fish to the gravy.
Cover and cook on low heat for 10 minutes, allowing the fish to absorb the flavors.
6. Garnish and Serve:
Sprinkle fresh coriander leaves and a little lemon juice on top.
Serve hot with steamed rice.