Mixed Chuna Macha ( River Fishes ) cooked with mustard paste and raw cashew nuts
Mixed Chuna Macha cooked with mustard paste and raw cashew nuts is a popular dish from the Puri district of India. This dish is made with small river fishes such as kerandi, jarali, mahurali, todi, and small chingudi, and is cooked with raw cashew nuts and mustard paste to add flavor and texture.
Ingredients
- 500 Gram 500g mixed Chuna Macha kerandi, jarali, mahurali, todi, small chingudi, include any small river fishes
- 1 Cup raw cashew nuts
- 2 Tablespoons mustard paste
- 2 green chilies, slit lengthwise
- 1 Tablespoons turmeric powder
- 1 teaspoon garlic paste
- 2 tablespoons mustard oil
- Salt to taste
Instructions
- Clean and wash the Chuna Macha fishes thoroughly. Drain the excess water and keep it aside.
- Soak the raw cashew nuts in warm water for 30 minutes. Drain the water and keep the cashew nuts aside.
- Heat mustard oil in a pan. Add the green chilies and garlic paste. Fry until the garlic turns golden brown.
- Add the mixed Chuna Macha and turmeric powder. Fry for 5 minutes.
- Add the soaked cashew nuts and salt to taste. Stir well.
- Add the mustard paste and 1 cup of water. Mix well and bring it to a boil.
- Lower the heat, cover the pan and let it simmer for 10-15 minutes or until the fish is cooked and the gravy thickens.
- Turn off the heat and let it rest for 5 minutes before serving.
Notes
This Mixed Chuna Macha dish cooked with mustard paste and raw cashew nuts goes well with steamed rice or chapati. Enjoy!