Macha Besara Fish In Mustard Gravy Recipe

About this recipe

A traditional Odia dish featuring fish cooked in a flavorful mustard-based gravy. This recipe is rich in omega-3s and nutrients for skin, immunity, and bone health, while adhering to halal dietary requirements.

Ingredients

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

Instructions

1. Step 1: Clean the Rohu fish thoroughly and pat it dry. Rub the fish pieces with 2 g of turmeric powder and 2 g of salt. Set aside for 10 minutes to marinate.
2. Step 2: Soak 30 g of yellow mustard seeds, 5 garlic cloves, and 2 green chilies in water for 10 minutes. Then grind into a smooth paste using 2 tablespoons of water. Ensure the paste is fine and lump-free.
3. Step 3: Heat 30 ml of mustard oil in a heavy-bottomed pan over medium heat for 2 minutes until the oil begins to shimmer. Add 5 g of cumin seeds and let them splutter for 30 seconds.
4. Step 4: Lower the heat to medium-low and carefully add the mustard paste into the pan. Stir and cook for 2 minutes. Add 5 g of turmeric powder and mix thoroughly.
5. Step 5: Pour 300 ml of water into the pan, stirring continuously to avoid lumps. Bring the mixture to a boil over medium heat, which will take about 5 minutes.
6. Step 6: Carefully add the marinated fish pieces into the boiling gravy. Lower the heat and simmer for 15 minutes, flipping the fish pieces gently halfway through to ensure even cooking.
7. Step 7: Garnish the dish with 10 g of freshly chopped coriander leaves. Serve hot with steamed rice for a balanced and nutritious lunch.