ମିଶା ମିଶି ଚୁନାମାଛ ବେଶର – Mixed Chuna Macha Besar

“Chuna Macha,” a delightful dish, celebrates the rich flavors of small river fishes like kerandi, mahrali, and jarali. This recipe, enriched with mustard oil and an array of spices, promises a culinary journey through the riverside regions. The aromatic blend of Pancha Futan, combined with the tangy twist from sour orange juice, elevates the traditional preparation of these fishes. Let’s dive into the essence of this regional delicacy that captures the essence of Indian culinary diversity.

Chuna Macha Besara

"Chuna Macha" is a dish made from all river small fishes like kerandi, mahrali, jarali using mustard oil and other ingredients.

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Total Time 30 minutes mins

Course Side Dish

Cuisine Odia Cuisine

Ingredients

  

• 500 grams Chuna Macha (small river fish)
• 2 tablespoon mustard oil
• 1 medium-sized onion, finely chopped
• 1/2 cup of water
• 1/2 tablespoon poppy seeds
• 1 tablespoon Mustard Seeds for Paste
• 8 buds Garlic
• 2 Hot Green Chili
• 2 tablespoon Sour Orange Juice
• Futan – Mustard Seeds, Cumin Seeds, 1 Dry Red Chili, Dhania Patra

Instructions

 

• Make a fine paste Mustard Seeds, Cumin Seeds, Green Chilis, Garlic
• Clean and wash the fish thoroughly. Marinate with turmeric and salt, and keep aside for 10-15 minutes.
• Heat oil in a non-stick pan and fry the fish. Fish should light fry not crispy
• Remove the fish from the pan and keep it aside.
• In the same pan, crackle futan add the chopped onions and sauté until they turn translucent.
  
• Put fried fish and then put Masala paste and stir it little. and put half cup water. put carefully salt here because we already add salt at the time of marination.
• Wait for the mixture to boil and then add the juice of an orange or lemon.
• Add coriander leaves and stir.
• Reduce the heat to low and let the dish simmer for 5-7 minutes until the gravy thickens and the flavors are well combined.
• Remove the pan from heat and serve the Chuna Macha with steamed rice.

Notes

“Pancha Futan” or “Futan” is a blend of five different seeds commonly used in Indian cooking. It typically consists of equal amounts of mustard seeds, cumin seeds, fenugreek seeds, kalonji (nigella) seeds, and fennel seeds. These seeds are typically dry roasted or fried in oil until they begin to pop, releasing their aroma and flavors, and then added to various dishes for added flavor and texture.

Pancha Futan is commonly used in many Indian dishes, including dal, curries, and chutneys. The combination of these seeds creates a unique flavor and aroma that is characteristic of Indian cuisine. The seeds also have some health benefits, as they contain vitamins, minerals, and antioxidants.

Overall, Pancha Futan is a versatile and flavorful spice blend that adds a distinct taste and aroma to many Indian dishes.

Keyword besara, Curry

Chuna Macha presents a harmonious fusion of textures and tastes, bringing the essence of riverine life to your plate. The marriage of mustard oil, poppy seeds, and the unique Pancha Futan spice blend imparts a distinctive character to the dish. Whether served with steamed rice or as a centerpiece in a family meal, this recipe encapsulates the essence of riverside culinary traditions. Immerse yourself in the flavors of Chuna Macha, a dish that not only tantalizes the taste buds but also connects you to the cultural tapestry of regional Indian cuisine.