Macha Besara (Odisha Style Fish Curry)

          This is a traditional Odisha style fish, cooked in a mustard-tomato based gravy. Dry mango slices are generally used for the tartness, but in the absence of it, I made use of tomato. It is cooked in mustard oil for an authentic taste and flavour. 

          This recipe is almost similar to Bengali style fish in mustard gravy, but with some variation. Relish this regional delicacy with hot steamed rice and a dash of lime. So check the step by step pictorial recipe to prepare it. 

• 5 pieces of Rohu Fish 
• 1 tsp. lime juice
• 1 onion, chopped
• 1 tomato, chopped
• 2-3 garlic cloves
• 1 tbsp. mustard seeds
• 2 green chillies
• 4 tbsp. mustard oil
• 1 tsp. panch phoron
• 2 bay leaves
• 1-2 whole red chilies
• 1/2 tsp. turmeric powder
• 1/2 tsp. chili powder
• 1/2 tsp. cumin powder
• salt to taste
• 1 tbsp. coriander leaves, chopped
• 1 tsp. ghee

          Marinate the fish with a pinch of salt, turmeric powder, chili powder, lime juice and 1 tsp. mustard oil for 10 minutes. 

          Grind the mustard seeds along with the green chilies, garlic and tomatoes to a paste. Keep aside. 

          Heat remaining oil in a pan and shallow fry the fish pieces till light brown on both sides. Drain and keep aside. 

          Temper the same oil with panch phoron, whole dry red chilies and bay leaves. Sauté for a few seconds and then add the onion. Fry till light brown. 

          Add the ground paste, chili powder, cumin powder and turmeric powder. Sauté till oil leaves the sides of the pan. 

          Add 1 & 1/2 cups water and bring it to a boil. Add salt, green chilies and the fried fish pieces. Simmer on low flame till the gravy is slightly thick. 

          Add coriander leaves and ghee. Switch off the flame and transfer to a serving dish. Serve hot with steamed rice.

                     Marinate fish with a pinch of salt, turmeric powder, chili powder, lime
                     juice & 1 tsp. mustard oil for 10 minutes. 

                     Heat remaining oil & shallow fry fish pieces till light brown on both sides. 
                     Drain and keep aside. 

                   Temper same oil with panch phoron, whole dry red chilies & bay leaves. 

                       Sauté few seconds and then add the onion. Fry till light brown. 

                      Add ground paste, chili powder, cumin powder & turmeric powder.
                      Sauté till oil leaves the sides of the pan. 

                      Add 1 & 1/2 cups water & bring to a boil. Add salt, green chilies & 
                       fried fish pieces. Simmer on low flame till gravy is slightly thick. 

                      Add coriander leaves & ghee. Switch off the flame. 
                       

                                Serve hot with steamed rice.

Koi Macher Shorshe Jhol (Climbing Perch Fish Curry - Bengali Style)

          Hi there, Today I prepared a very popular Mustard fish curry. Made with 'Koi Maach', also known as 'Climbing Perch Fish' in an onion-ginger-garlic-tomato-mustard gravy. Traditionally it is cooked in mustard oil for an authentic touch and flavour. Eggplants are added to this gravy, which is best relished with plain steamed rice. 

         Any other veggies like cauliflower, potato, raw papaya, raw banana, etc. can also be added as a substitute. The gravy can be thick or thin according to individual preference. You can make use of any other fish too, for this recipe. So all the fish lovers, go ahead and give this recipe a try and i'm sure you will love this delicacy.

• 2 Koi fish, cleaned, washed & drained
• 3 tbsp. mustard oil
• 1 tsp. panch phoron
• pinch of asafoetida (opt)
• 1 onion, chopped
• 1" ginger
• 2-3 garlic cloves
• 1 tomato, chopped
• 1/2 cup coriander roots (opt)
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 1-2 green chilies, slit
• 1 tbsp. kasundi / mustard paste
• 1 tsp. raw mustard oil
• 1 tbsp. coriander leaves, chopped

          
          Marinate the fish with a pinch of turmeric powder, red chili powder and salt for 10 minutes.  Heat oil in a pan and fry the fish on both sides till light golden in colour. Drain and keep aside.

          Grind the onion, ginger, garlic, tomatoes and coriander roots into a fine paste. Keep aside. Temper the same oil with panch phoron and asafoetida. Saute for a few seconds and then add the ground paste.

          Fry on a medium flame till the oil separates. Add all the dry spices and kasundi / mustard paste. Mix well and add 1 cup water. Bring it to boil. 

          Slowly drop in the fried fish and the slit chilies. Simmer for 4-5 minutes. When done, add the mustard oil and switch off the flame. Garnish with coriander leaves and serve with steamed rice.





Note...
1.  If using homemade mustard paste, please grind along with one green chili, pinch of salt and turmeric powder. This will avoid it from turning bitter.