Machha besara

Method

1. 1

   Step 1

   Rub the fish with half the turmeric (opens in a new tab) and half the salt and leave 10 minutes.

   • 2 min
2. 2

   Step 2

   Grind the soaked mustard seeds (opens in a new tab) with the garlic (opens in a new tab), 1 green chilli (opens in a new tab), a pinch of salt and a little water to a smooth paste.

   • 4 min
   • Blender (opens in a new tab)

   Add the salt and chilli while grinding — they stop the paste turning bitter.

   

3. 3

   Step 3

   Heat the mustard oil (opens in a new tab) until it just smokes, then lower the heat. Fry the fish until golden on both sides and set aside.

   • 8 min
   • medium-high heat
   • Frying pan / skillet (opens in a new tab)

   Food safety: Heating mustard oil until it smokes lightly mellows its pungency; keep the kitchen ventilated.

4. 4

   Step 4

   In the same oil, crackle the panch phutana seeds. Add the onion (opens in a new tab) (if using), potato (opens in a new tab) and tomato (opens in a new tab) with the remaining turmeric (opens in a new tab) and cook until soft.

   • 6 min
   • medium heat
5. 5

   Step 5

   Stir in the mustard paste, water, remaining salt and the remaining green chillies, slit. Bring to a simmer, add the fish and cook gently until the gravy thickens. Garnish with coriander.

   • 7 min
   • low heat

   Food safety: Fish is done when it is opaque throughout.