‘Dahi Maccha Besara'-Fish cooked in curd & Mustard based gravy

‘Dahi Maccha Besara'-Fish cooked in curd & Mustard based gravy

‘Dahi Maccha Besara' is a signature dish of Odiya Non-Vegetarian cuisine and also my most favorite fish preparation. Usually, fresh water or river water fish is used to prepare this dish. It is a quick recipe with no complicated spices. ‘Besara’ typically refers to mustard, cumin and poppy seeds based gravy, and is one of the most popular and typical preparation style of Odiya cuisine. Not just fish but also vegetables can be cooked in ‘Besara’.

Having lived in coastal areas, my love for sea food and fish is immense and natural. While, sea fishes have a distinct briny and more fuller taste, river or lake water fishes have a milder taste and have their own natural sweetness. Sea fishes have larger bones and are easier to debone, while river fishes have smaller bones. However, both types of fishes are rich in proteins and low in fat, and are a healthier option over other types of meat.

Dahi Maccha is a simple preparation of marinated fish cooked in a mildly spiced curd and mustard based gravy and is a great accompaniment with steamed rice. Typically, Rohu, Katla or Hilsa fish is used to prepare this dish. The sour taste of curd perfectly balances the pungency of mustard giving it a unique flavor and experience.

Preparation time: 20 min

Cooking time: 30 mins

Serving:  3 to 4 persons

Ingredients:

• 500 gms Rohu/ Katla/ Hilsa fish
• Few pieces of drumstick and potato (optional)
• 1 tsp turmeric powder
• 1/2 tsp red Chili powder
• 3 tbsp Mustard seeds
• 1 tbsp Cumin seeds
• 1 tbsp poppy seeds
• 10-12 cloves garlic
• 1 cup curd
• 3 slit green chilies
• A few curry leaves
• 3 tbsp mustard oil
• 1 tsp panch phoran (Mustard, cumin, fennel, nigella and fenugreek seeds)
• A pinch of sugar
• Salt to taste

Instructions:

Step 1: Marination

• Marinate the fishes with ½ tsp turmeric powder, ½ tsp chili powder and ½ tsp salt for 15 mins.

Step 2: Preparation of besara and curd mixture

• In a blender jar, add mustard seeds, cumin seeds and poppy seeds and make a fine powder. Now add the garlic and further blend. Add some water and blend again to make a fine paste. Whisk the curd into this paste and keep aside.

Step 3: Preparation of fish in besara

• Heat 2 tbsp of oil in a heavy bottomed skillet or pot. Shallow fry the fish pieces for about a minute from both sides. Remove on a plate.
• Shallow fry the drumstick and potatoes and keep aside.
• In the same skillet or pot, add the remaining oil. Once heated, add the panch phoran. Allow it to crackle. Next add the slit green chilies and the curry leaves.
• Lower the flame and pour the prepared curd mixture. Add ½ tsp turmeric powder, a pinch of sugar and salt to taste. Keep stirring continuously on a low flame.
• Once the mixture starts boiling, gently slide the fish pieces and cook covered for another 5 minutes. Turn off the heat and add a few drops of mustard oil. 
• Serve hot with steamed rice.

Tips:

• Always cook the curd gravy in low flame. Heating on high flame will break the gel structure of curd.
• Use thick curd to make the gravy for better results.
• While making mustard paste, a few cashew nuts can be included, to make the gravy thicker and give a rich taste.
• A few drumsticks and potatoes can be shallow fried and added to the gravy to make it more healthier.