Besara is the signature mustard gravy that is made in almost every Odia kitchen. Whether it’s a vegetarian curry or non vegetarian, besara makes all kinds of preparations delicious. For every true Odia, fish and besara go hand in hand. That heavenly combo when cooked with aambula (sun dried pickled mango chunk), becomes one of the most piquant and loved dishes of the Odia cuisine- Maccha Besara.
INGREDIENTS
- Catla fish/ Bhakura- 300 gms (Approx 5 pieces)
- Turmeric powder- 1/4thtsp
- Mustard seeds- 2 tbsps
- Cumin seeds- 1 tbsp
- Garlic cloves- 7-8
- Green chilly- 2-3
- Mustard oil- 1 cup
- Onions, sliced- ½ cup
- Red chilly powder- ½ tsp
- Tomato, diced- 1
- Dry pickled mango/ ambula- 1
- Dry red chilly- 1
- Phoran/ panch phutana- 1/4thtsp
- Salt to taste
- Water
PROCEDURE
- Add 1/4thtsp of salt and turmeric powder to the fish pieces
- Mix well and keep it aside
- In a jar, take 2 tbsps mustard seeds, 1 tbsp cumin seeds, 7-8 garlic cloves, 2-3 green chillies
- Add a little water and grind to a fine paste
- Add 2 tbsps mustard oil to a kadai/ wok
- Carefully add the fish pieces
- Cook well on both sides for 5-7 mins
- Fry till the fish pieces turns crisp and golden
- Remove in a bowl and set aside
- In the same kadai add 2 tbsps mustard oil
- Add ½ cup sliced onions
- Saute for 2-3 mins
- Add the mustard paste and sauté
- Add 1/4thcup water
- Saute some more
- Add 1/4thtsp turmeric powder
- Add ½ tsp red chilly powder
- Saute for 2-3 mins
- Once oil separates, add the diced tomato
- Add 1/4thtsp salt
- Add ½ cup water
- Let it boil for 2 mins
- Add 1 more cup of water
- Add 1 ambula/ dry pickled mango
- Now add the fried fish
- Let it cook for 4-5 mins
- Remove and keep aside
- In the same kadai add 1 tsp mustard oil
- Add 1 dry red chilly
- Add 1/4thtsp phoran/ panch phutana
- Let it crackle
- Add 5-6 crushed garlic cloves
- Saute
- Add the fish curry
- Garnish with fresh coriander leaves and sliced green chillies
- Drizzle a tsp of mustard oil for the perfect flavour
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