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Fish (Besara) curry Recipe

Recipe By Sirisha kumari

Macha besara (in Odia ) is a fish curry where fish is cooked with mustard sauce . Traditionally a dry mango is added for sourness taste, which gives a very unique taste to the fish curry.

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Non Vegdiet
1 day 6hr total
1 day 6hr total
Fish (Besara) curry
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Ingredients for Fish (Besara) curry Recipe

  • 233.33 nos gm Rohu Fish
  • 1/2 tbsp & mustard seeds
  • 0.33 nos piece dry mango
  • 0.33 nos roughly chopped tomato
  • 0.24 piece Garlic
  • 0.33 nos finely chopped onion
  • 0.67 nos green chilli
  • 0.67 nos Tsp turmeric powder
  • 0.33 nos tsp Red chilli powder
  • 0.33 nos Tsp coriander powder
  • 0.33 nos tsp cumin powder
  • 0.33 nos tsp Panch Phoran
  • 0.27 nos piece curry leaves
  • 0.67 nos bay
  • 0.67 nos dry red chilli
  • 1/4 nos tbsp Mustard Oil
  • 0.33 nos Tsp sugar
  • As required as needed Salt
  • As required As needed Mustard seeds

Directions: Fish (besara) Curry Recipe

  • STEP 1.First marinate fish(here I have taken Rohu fish) with 1/2 tsp turmeric powder, 1/2 tsp Red chilli powder & salt as per taste. Keep aside for 10 minutes.
  • STEP 2.Soak 1 & 1/2 tbsp mustard seeds & dry red chilli for 5/10 minutes. Then grind soaked mustard seed, dry red chilli with tomato, garlic cloves and make a smooth paste.
  • STEP 3.Heat a pan add mustard oil. Shallow fry marinated fish till golden brown. Then keep aside.
  • STEP 4.Again heat a pan add 2/3 mustard oil. Add 1 tsp panch phoran. When they starts sputtering add bay leaf, curry leaves & finely chopped onion. Fry onions till light brown.
  • STEP 5.Then add all dry spices (turmeric powder, red chilli powder, cumin powder, coriander powder). Mix well everything & fry adding some water for 3/5 minutes until oil separates from masala.
  • STEP 6.Then add prepared ground paste & stir for only 10/30 secs. Then add 2 cup water(for more gravy). Add salt as per taste, sugar, 2 whole green chilli & dry mango.Let the water boil properly.
  • STEP 7.Then add fried fish & cook for 3/4 minutes. At the end garnish with corinader leaves.
  • STEP 8.Switch off the gas & cover the curry leave for 5/10 minutes. Then serve hot with rice.
Nutrition
value
35
calories per serving
3 g Fat1 g Protein1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    1g
  • Carbs
    1g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    1g
  • Protein
    1g
  • Fiber
    < 1g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    28mg
  • Iron
    < 1mg
  • Vitamin A
    3mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    7mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    18mg
  • Manganese
    < 1mg
  • Phosphorus
    50mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Sirisha kumari