Ilisi macha besaro

Ilisi macha besara—nothing could be more delicious and blissful for an Odia. Having these Ilisi besara pieces with hot steamed rice is something I can't describe. The taste of your palate tickles after finishing your lunch, but again, you want more of it.

This is a classic fish curry cooked in a delectable mustard gravy. The use of dry mango and tomatoes gives it a tickling taste.

Ingredients......

For marination...

8 big size of fish fillets

1tsp of turmeric

1 tsp of salt

For paste...

2 tbsp of mustard

2 tbsp of Poppy Seeds

4-5 green chilies

1 whole dry red chili

1 tsp cumin seeds

1 whole garlic

1 tsp of turmeric powder

salt as per taste

For cooking....

Half cup mustard oil

2 tomatoes into big sliced

3-4 splitting reddies green chilies

Few curry leaves

Soak the dry mango in one bowl of warm water

Preparations.....

Marinate the Ilisi pieces very carefully with 1 tsp turmeric powder and salt and keep it aside for 5-6 minutes.

Take a jar and add all "paste ingredients" as written above and make into a fine paste remove in a bowl add 1 tsp turmeric powder and salt. Mix everything very well with spoon.

Now, heat mustard oil in a pan. When oil becomes hot, add cumin seed, curry leaves leaf and chillies.

When cumin seeds splutter, add the mix paste into it. Stir for 2-3 minutes. Lower the flame.

After 3 minutes add sliced tomatoes and soaked mango water including all dry mangoes and mix well.

After 2-3 minutes when curry starts boiling add gently all the marinated Ilisi pieces to it. Stir it lightly. Cover and cook it for 3-4 minutes.

After 4 minutes, remove the lid and flip the fish pieces very carefully so that the other side will also cook properly. Add the whole slightly cutting green chilies into it. Again cover it with lid and cook for another 3-4 minutes. Remember to notice the gravy as it should not be very thick or dry. If you think you need some more gravy, then add warm water while flipping the other side. Do not add once the fish done or cooked.

After finishing up remove the lid stir it gently and drizzle raw mustard oil on top of gravy, keep covered without stirring.

You Ilisi macha besara is ready to eat with piping hot plain rice.

Soya kebbab

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A PINCH OF HING

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