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Macha besara
Macha besara

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We hope you got benefit from reading it, now let’s go back to macha besara recipe. You can cook macha besara using 19 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Macha besara:
  1. You need 700 gm Rohu fish(cleaned & washed)
  2. Take 1 & 1/2 tbsp mustard seeds
  3. Get 1 piece dry mango
  4. Provide 1 roughly chopped tomato
  5. Take 5/7 piece garlic cloves
  6. Prepare 1 finely chopped onion
  7. Take 2 green chilli
  8. Use 2 tsp turmeric powder
  9. Get 1 tsp red chilli powder
  10. Provide 1 tsp coriander powder
  11. Take 1 tsp cumin powder
  12. Prepare 1 tsp panch phoran
  13. Prepare 4/5 piece curry leaves
  14. You need 1 1 bay
  15. You need 2 dry red chilli
  16. You need 3/4 tbsp mustard oil
  17. Take 1 tsp sugar
  18. You need as needed salt
  19. Get as needed mustard oil
Instructions to make Macha besara:
  1. First marinate fish(here I have taken Rohu fish) with 1/2 tsp turmeric powder, 1/2 tsp Red chilli powder & salt as per taste. Keep aside for 10 minutes.
  2. Soak 1 & 1/2 tbsp mustard seeds & dry red chilli for 5/10 minutes. Then grind soaked mustard seed, dry red chilli with tomato, garlic cloves and make a smooth paste.
  3. Heat a pan add mustard oil. Shallow fry marinated fish till golden brown. Then keep aside.
  4. Again heat a pan add 2/3 mustard oil. Add 1 tsp panch phoran. When they starts sputtering add bay leaf, curry leaves & finely chopped onion. Fry onions till light brown.
  5. Then add all dry spices (turmeric powder, red chilli powder, cumin powder, coriander powder). Mix well everything & fry adding some water for 3/5 minutes until oil separates from masala.
  6. Then add prepared ground paste & stir for only 10/30 secs. Then add 2 cup water(for more gravy). Add salt as per taste, sugar, 2 whole green chilli & dry mango.Let the water boil properly.
  7. Then add fried fish & cook for 3/4 minutes. At the end garnish with corinader leaves.
  8. Switch off the gas & cover the curry leave for 5/10 minutes. Then serve hot with rice.

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