Halal Macha Besara Fish In Mustard Sauce With Steamed Rice Recipe

About this recipe

A traditional Odia dish made with fresh fish cooked in a rich mustard seed paste, tempered with garlic and mustard oil, served alongside steamed rice. This dish is flavorful, nutritious, and adheres to halal dietary requirements while being rich in omega-3, Vitamin C, and antioxidants.

Ingredients

• - Mustard Seeds
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• 10G Salt
• 200 ml Mustard Oil
• 250g Coriander
• 500 ml Water
• 100 g Lemon
• 500 g Rice

Instructions

1. Step 1: Wash 400g of fresh Rohu fish thoroughly and pat dry. Rub the fish pieces with 1/2 tsp turmeric powder, 1/2 tsp salt, and a squeeze of fresh lemon juice. Set aside for 10 minutes to marinate.
2. Step 2: In a small blender, grind 2 tbsp mustard seeds, 3 green chilies, and 6 garlic cloves into a smooth paste, adding a splash of water if necessary. Set this mustard paste aside.
3. Step 3: Heat 3 tbsp mustard oil in a heavy-bottomed pan over medium heat until it begins to shimmer. Gently fry the marinated fish pieces for 2-3 minutes on each side until golden. Remove the fish and set aside.
4. Step 4: In the same pan, add 1 tbsp mustard oil and the ground mustard paste. Sauté for 2 minutes, then add 1 chopped tomato, 1/2 tsp turmeric powder, and 1 tsp red chili powder. Stir and cook for another 3 minutes until the oil separates.
5. Step 5: Add 250 ml water to the pan and bring it to a gentle boil. Carefully place the fried fish pieces into the sauce, reduce the heat to low, and simmer for 10 minutes. Taste and adjust salt as needed.
6. Step 6: While the fish is simmering, rinse 200g of rice under running water until it runs clear. Cook the rice in a pot with 400 ml of water and a pinch of salt for 12-15 minutes until tender. Drain any excess water and keep the rice covered.
7. Step 7: Garnish the cooked fish curry with 2 tbsp chopped coriander leaves. Serve the Macha Besara hot with the steamed rice for a balanced, flavorful meal.