Besara is the Odia word for a mustard paste, and machha besara is one of the most common fish preparations along the Mahanadi delta and the coast around Puri and Cuttack. Rohu, katla and other freshwater fish are typical, cut into steaks and fried in mustard oil before they meet the gravy.
Where Bengali shorshe dishes stay pure mustard, Odia besara usually grinds garlic into the paste and adds tomato for tang, and some families add a few slices of brinjal or potato to stretch the curry. The result is a pungent, sour and gently hot gravy that coats the fish, best eaten with rice or even with pakhala on a summer afternoon.
At a glance
| Region | Odisha |
|---|---|
| Cuisine | Odia |
| Diet | Non-vegetarian |
| Course | Main course |
| Prep time | 25 minutes |
| Cook time | 25 minutes |
| Total time | 50 minutes |
| Serves | 4 |
| Spice level | Hot |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | rohu fish / mustard seeds / garlic / tomato |
Ingredients
For the fish
- 500 g rohu or katla steaks
- 1/2 tsp turmeric powder
- 1 tsp salt
- 4 tbsp mustard oil
For the besara paste
- 2 tbsp yellow or black mustard seeds
- 6 garlic cloves
- 2 green chillies
- 1/4 tsp salt
For the gravy
- 1/2 tsp panch phoron
- 1 dry red chilli
- 1 medium tomato, chopped
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 small brinjal, cut into wedges (optional)
- 3 green chillies, slit
- 1 cup water
- Salt to taste
- 2 tbsp chopped coriander
Method
- Rub the fish steaks with turmeric and salt and rest for 15 minutes.
- Soak the mustard seeds for 15 minutes, then grind with garlic, green chillies and salt into a smooth paste using a little water.
- Heat the mustard oil in a kadhai until smoking, then lower to medium. Fry the fish 2-3 minutes per side until golden and firm. Remove and keep aside.
- In the same oil add panch phoron and the dry red chilli. When they crackle, add the brinjal if using and fry for 3 minutes.
- Add the tomato, turmeric and chilli powder and cook for 4-5 minutes until the tomato breaks down.
- Add the besara paste and cook on low heat for 2 minutes, stirring, then pour in 1 cup water with salt and slit green chillies. Bring to a gentle simmer.
- Slide in the fried fish and simmer on low heat for 6-8 minutes, spooning gravy over it, until the gravy thickens slightly and the oil floats on top.
- Sprinkle coriander, cover, and rest for 5 minutes before serving.
Tips
- Once the mustard paste is in, keep the heat low – a hard boil makes it bitter.
- Add a teaspoon of mango kasundi or a few pieces of raw mango in summer for the classic tangy variation.
- Shake the pan rather than stirring after the fish goes in so the steaks do not break.
Serve with
Steamed rice or pakhala bhata.