Machha Besara

Soak mustard seeds and dried red chillies in 3 tablespoons of water for 15 minutes. Grind them together with garlic and ginger into a smooth paste. This mustard paste (besara) is the heart of the dish.

Rub the fish pieces with 2 g turmeric and 3 g salt. Let them marinate for 10 minutes.

Heat mustard oil in a kadai over high heat until it smokes, then reduce to medium. Fry the fish pieces for 2–3 minutes per side until golden. Remove and set aside.

In the same oil, add panch phoron and let it splutter for 30 seconds.

Add sliced onions and cook for 5 minutes until golden.

Add the mustard-chilli-garlic-ginger paste and cook over medium heat for 3–4 minutes, stirring constantly, until the raw smell of mustard disappears and the oil separates.

Add chopped tomatoes and remaining turmeric. Cook for 3 minutes until tomatoes soften.

Add water and bring to a boil. Add green chillies and salt to taste.

Gently add the fried fish pieces. Simmer on low heat for 8–10 minutes until the fish absorbs the mustard flavour and the gravy thickens slightly.

Taste and adjust seasoning. Garnish with fresh coriander leaves.

Serve hot with steamed rice — the traditional Odia way.