Machha Besara
An authentic non-vegetarian recipe from Odisha, India
Cook Time
35 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
600g Rohu fish (cut into steaks)
40g Mustard seeds (yellow or black)
4piece Dried red chillies
6piece Garlic cloves
20g Ginger
150g Onion (sliced)
100g Tomatoes (chopped)
3piece Green chillies (slit)
60ml Mustard oil
5g Turmeric powder
5g Panch phoron
8g Salt
350ml Water
15g Fresh coriander leaves
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Soak mustard seeds and dried red chillies in 3 tablespoons of water for 15 minutes. Grind them together with garlic and ginger into a smooth paste. This mustard paste (besara) is the heart of the dish.
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Rub the fish pieces with 2 g turmeric and 3 g salt. Let them marinate for 10 minutes.
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Heat mustard oil in a kadai over high heat until it smokes, then reduce to medium. Fry the fish pieces for 2–3 minutes per side until golden. Remove and set aside.
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In the same oil, add panch phoron and let it splutter for 30 seconds.
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Add sliced onions and cook for 5 minutes until golden.
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Add the mustard-chilli-garlic-ginger paste and cook over medium heat for 3–4 minutes, stirring constantly, until the raw smell of mustard disappears and the oil separates.
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Add chopped tomatoes and remaining turmeric. Cook for 3 minutes until tomatoes soften.
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Add water and bring to a boil. Add green chillies and salt to taste.
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Gently add the fried fish pieces. Simmer on low heat for 8–10 minutes until the fish absorbs the mustard flavour and the gravy thickens slightly.
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Taste and adjust seasoning. Garnish with fresh coriander leaves.
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Serve hot with steamed rice — the traditional Odia way.
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Chef's Tips
The mustard paste must be ground very smooth; a coarse paste will make the gravy gritty and bitter. Soaking the seeds first helps achieve a finer grind.
Don't skip frying the fish first — it adds a golden crust that holds the fish together in the gravy and adds depth of flavour.
Besara paste can be made ahead and refrigerated for up to 2 days, making this dish quicker to prepare on busy days.
The gravy should be medium-thick, not watery — if it's too thin, simmer uncovered for a few extra minutes to reduce.
About This Dish
Machha Besara is a traditional non-vegetarian dish from Odisha, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The mustard paste must be ground very smooth; a coarse paste will make the gravy gritty and bitter. Soaking the seeds first helps achieve a finer grind. - Don't skip frying the fish first — it adds a golden crust that holds the fish together in the gravy and adds depth of flavour. - Besara paste can be made ahead and refrigerated for up to 2 days, making this dish quicker to prepare on busy days. - The gravy should be medium-thick, not watery — if it's too thin, simmer uncovered for a few extra minutes to reduce.
Category
Non-Vegetarian
Cook Time
35 mins
Servings
4 servings
Difficulty
Medium