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Saturday, 30 August 2014

Macha Ambula Besara

Mugdha Mohanty | 20:03 | | | |

Mach ambula besara or Fish curry with dried mango and mustard is a very delicious tangy and a sumptuous accompaniment for steamed rice..This is very famous recipe of Odisha, India..I first learn this recipe from my Grandmother( My mom's mom) who used to cook this fish curry with left over fried fish pieces from the day before..As a child i used worry that why she is cooking these left over fish it'll not taste good, but when i got the chance of tasting , i just fell in love with the sourness of the gravy...its so delicious and yummy... :-)


So today i am sharing this with all of you to make this yummy one and enjoy..

Ingredients :-
  • Rohu Fish - 6-7 pieces
  • Potato - 1, cut lengthwise in to 6 thick pieces
  • Mustard seed - 1 tbsp
  • Cumin seed - 1 tsp
  • Garlic flakes - 10
  • Green Chilli - 2
  • Tomato - 1 small, finely chopped
  • Dry mango (ambula) - 1 big
  • Turmeric powder - 1 tsp
  • Red chilli powder - 1/2 tsp
  • Panch Phoron - 1/2 tsp
  • Salt to taste
  • Mustard oil
  • Few chopped coriander leaves



Method :-
  • Soak the mustard and cumin seed in warm water for 15 min and make a smooth paste of them with garlic flakes and green chilli by adding as much water needed. 
  • Strain the ground paste by using a sieve to remove the husk, however do not worry about the small amount of husk passing through it, because that will only enhance the taste.
  • Wash the fish pieces properly and marinate them with salt to taste, 1/2 tsp turmeric powder and 1 tsp of mustard oil.
  • After 10 min heat mustard oil in a pan and fry the fish pieces from each side properly. Keep aside.
  • Fry the potato pieces in the same oil and keep aside.
  • In the same pan, heat little more oil and add panch phoron to it.
  • When the seeds started spluttering,  add the chopped tomatoes and cook for 1 min.
  • Now add the mustard paste to the pan and stir it gently.
  • Add the remaining turmeric powder with the red chilli powder to the pan.
  • Cook for 5 min by adding little water time to time.
  • When oil starts to leave the masala, add 1 1/2 cup  warm water and let it boil.
  • Now add the dry mango to the gravy and boil for 2 min more.



  • Add the fried fish and potato pieces with salt to taste. 
  • Cook for another 5-7 min in low flame untill potato pieces are done.
  • Add water if necessary to make a medium thik gravy and garnish with coriander leaves.
  • Serve hot with steamed rice and enjoy... :-)
*Notes :-
  • If you want a little bit more sourness, then you can add 2 dry mangoes in place of 1 dry mango and 1 small tomato.
  • If you don't have dry mango, then you can use 3-4 big tomatoes for making this curry, though the taste will differ a bit, you can still get a good result.
  • If you like a thin gravy, you can always make it by adding more water.
  • Remember dry mango has enough salt in it, so taste the gravy before adding any extra salt.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                



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