Jalebi fish cooked with mustard paste(Machha besara/fish besara)

Name: Jalebi fish cooked with mustard paste(Machha besara/fish besara)
Total time: 1800 s
Yield: 4-5 persons
Cuisine: Indian
Ingredients: For fish marination; 500 g tilapia fish (boneless fillets chopped into pieces); as per requirement Salt to taste; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1 tbsp mustard oil; as per requirement Mustard oil for frying the fish; 2 tbsp mustard seeds (Yellow sarson); 1/2 tsp cumin seeds; 1/2 inch ginger (roughly chopped); 6-7 garlic cloves; 2 dry red chillies; 1 fresh green chilli; 40-50 ml oil; 1/2 tsp cumin seeds; 1 large onion chopped very small; 1 tbsp ginger garlic paste; 1 medium size tomato chopped into slices; 2 small tomatoes (pureed); 2 heaped tbsp prepared mustard paste; as needed Salt; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; 1/2 tsp kashmiri lal mirch; 1/2 tsp coriander powder; 1/4 tsp cumin powder; 1/2 tsp black pepper powder; 1/2 tsp + 1/2 tsp sugar; 1/4 tsp garam masala; 1/2 tsp cardamom and fennel powder

Susmita Patnaik @SUSMITAAMOMMYCHEF

Hyderabad

Tilapia fish also known as jalebi fish is a yummy fish. Cooked with mustard paste, this fish dish becomes more yummier.
Fish cooked with mustard paste is a popular dish both in Bengal as well as Odisha so here are the details of the recipe which will make it easy for everyone to recreate.
I have used boneless fillet so it becomes easier for the kids to have it.
So do try the recipe soon!!!
#cookpad #fish #curry #jalebi #Dec #W1 #bengal

Susmita Patnaik @SUSMITAAMOMMYCHEF

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Ingredients

30 minutes

4-5 persons

For fish marination
500 gtilapia fish (boneless fillets chopped into pieces)
as per requirementSalt to taste
1/2 tspturmeric powder
1 tspred chilli powder
1 tbspmustard oil
as per requirementMustard oil for frying the fish
For mustard paste
2 tbspmustard seeds (Yellow sarson)
1/2 tspcumin seeds
1/2 inchginger (roughly chopped)
6-7garlic cloves
2dry red chillies
1fresh green chilli
(Soak all the above ingredients in water for 2 hours)
For making Machha(fish) besara
40-50 mloil
1/2 tspcumin seeds
1large onion chopped very small
1 tbspginger garlic paste
1medium size tomato chopped into slices
2small tomatoes (pureed)
2heaped tbsp prepared mustard paste
as neededSalt
1/2 tspturmeric powder
1/2 tspred chilli powder
1/2 tspkashmiri lal mirch
1/2 tspcoriander powder
1/4 tsp cumin powder
1/2 tspblack pepper powder
1/2 tsp+ 1/2 tsp sugar
1/4 tspgaram masala
1/2 tspcardamom and fennel powder
as requiredChopped coriander leaves (handful)
2large slit green chillies
as requiredWater for making gravy

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Steps

30 minutes

1

Start by soaking mustard and other mentioned ingredients for making mustard paste.
Soak for at least 2 hours.
Next go for marinating the fish with the above-mentioned ingredients. Keep for an hour in fridge.
2

Next make the mustard paste and tomato puree. Keep them aside.
Next heat oil for frying the fish. Put the marinated fish pieces into medium hot oil.
Fry till little golden brown.
Strain extra oil and keep aside.
3

Do not overfry the fishes, it will turn rubbery.
4

Next in a kadai heat oil. Splutter cumin seeds. Add chopped onion. Saute till onion is brownish. Next add ginger garlic paste and cook till it's rawness is lost.
5

Next add tomato slices.
If you like it tangier add another sliced small tomato now. Saute till tomatoes are mushy.
6

Next add the tomato puree. Give a nice mix.
7

Next add salt, turmeric powder, red chilli powder, kashmiri lal mirch, coriander powder, cumin powder, black pepper powder and 1/2 tsp sugar. Cook till the masala is almost done.
8

Next add the prepared mustard paste. Mix and continue cooking till the masala leaves oil.
9
10

As masala is cooked, add chopped coriander leaves. Give a nice mix.
11

Next add water to make gravy. Gravy must be covering the fish pieces. Let the gravy come to boil. Keep the heat medium.
12

Add fresh green chilli, garam masala, cardamom and fennel powder and 1/2 tsp sugar. Mix.
13

Let gravy come to boil. Check for the seasonings. Adjust as needed.
14

Now add the fried fish pieces. Put slit green chilli and coriander leaves.
Let it cook all together for a minute or two. Don't overcook.
15

As you get a nice single boil, switch the flame off.
Let it settle for some time before you serve so that all the flavours are well off.
16

Serve with hot steaming rice..
I'mein sure you'll go Gaga over this recipe.it's yummy.it's spicy... it's tangy...
The gravy has a perfect blend of flavours...
Nb: This fish is boneless, you can try the recipe with normal fish pieces too.
If you have dried mango (ambula) use that for sourness it's superb.

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Cooksnaps

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Susmita Patnaik @SUSMITAAMOMMYCHEF

on December 04, 2022 11:39

Hyderabad

An good food enthusiast...my journey from a plant science researcher to an agri academician and now a doting mother of two, has taught me the art and science of cooking...a foodie myself I believe in good balanced diet... and cannot compromise on taste, so I try making my dishes come out perfect...Try my recipes and enjoy life with family, friends and relatives...Live and let live is my mantra🙏😊For interesting videos subscribe to my YouTube channel Susmita's kitchen secrets and more and Tasty treats and lifestyle stories by Susmita