Name: Machha beshara recipe by Minakhi Behera at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: Fish fillets 1/2 kg you can use fish of your choice.Small fishes can be used whole.; One potato sliced (optional); Mustard oil 4 table spoon; Haldi powder 1 table spoon; Chilli powder 1 table spoon; Chicken masala 1 tea spoon; salt as per taste; Mustard seed 2table spoon; Jeera 1 table spoon; 8 to 10 cloves garlic; Whole dry red chilli 4; Panch phoran 1 tea spoon; Half tamato; One dry mango

Ingredients Serving: 4

Fish fillets 1/2 kg you can use fish of your choice.Small fishes can be used whole.
One potato sliced (optional)
Mustard oil 4 table spoon
Haldi powder 1 table spoon
Chilli powder 1 table spoon
Chicken masala 1 tea spoon
salt as per taste
Mustard seed 2table spoon
Jeera 1 table spoon
8 to 10 cloves garlic
Whole dry red chilli 4
Panch phoran 1 tea spoon
Half tamato
One dry mango

Instructions

Wash the fish well and rub salt and turmeric. Keep aside.
Add the mustard seeds cumin seeds garlic and dry red chilli to a grinding jar and make a fine paste. Soak the seed for sometime in warm water to get a fine smooth paste.
Heat half the oil in a skillet and add the fish pieces.
Fry them till they become nicely browned on both sides. Be careful while flipping them.they shouldn't break.
Now heat rest of oil in a kadhai add panch phoran.
Add chopped onion and fry.
When onions brown add tomato and fry.
Now add haldi and chili powder.
Adjust chili as per your taste and hotness of Chili you have used for the mustard paste.
Add a cup of water. Bring to boil. If u like add sliced potatoes.
Add salt. Cover and cook the gravy for five minutes. Add dried mango piece and fish.
Cover and simmer for few minutes more.
Sprinkle chicken masala. Switch off the flame and cover for five minutes.
Garnish with coriander leaves and serve hot with plain white rice.

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