There are some dishes in Odisha that do not just belong to our cuisine they belong to our identity.
For every Odia raised near the sea, the riverbanks, the shimmering ponds of the village, or even the bustling fish markets of Cuttack, Macha Besara is not just a curry it is a memory, a ritual, a symbol of home.
I grew up watching elders grind mustard seeds on the silbatta, the aroma filling the kitchen long before the first piece of fish touched the pan. In coastal Odisha, especially in districts like Kendrapara, Jagatsinghpur, Puri, Jajpur, Bhadrak, and Balasore, Besara is as essential as Dalma. It carries the sharp fragrance of mustard, the earthiness of haldi, the heat of green chilies, and the comfort of fish simmered slowly until tender.
Every Odia household prepares Besara slightly differently some make it fiery hot, some make it tangy with ambula (dried mango), some add vegetables like pumpkin, raw banana, or drumstick, and some keep it minimal and pure. But the heart of Besara is always the same:
Sorisa bata (mustard paste).
The soul of Odisha.
This is not a dish from restaurants, hotels, or dhabas.
This is a dish from homes.
From mothers’ hands.
From grandmothers’ rituals.
From mustard-oil-soaked memories.
Today, let’s bring that exact authenticity to your kitchen just the way it is cooked traditionally in Odia homes.
What Is Macha Besara?
Macha = Fish
Besara = Mustard gravy
So Macha Besara is fish cooked in a fragrant mustard sauce along with turmeric, garlic, chilies, and sometimes vegetables.
No garam masala.
No onion-tomato base.
No heavy spices.
Just clean, bold, mustard-forward Odia flavors.
This dish represents:
The agriculture of Odisha (mustard, turmeric, vegetables)
The coastline and rivers (fresh fish)
The temple influence (minimal ingredients, no onion/garlic in some regions)
The satvik spirit of Odia cuisine
The flavor of mustard oil, which no Odia kitchen can live without
Besara has been part of Odia cooking for centuries, and even Lord Jagannath’s Mahaprasad uses versions of Besara for vegetables. The fish version, however, is purely a household delicacy — a warm weekend lunch with steaming rice, a relaxed afternoon, and the fragrance of mustard lingering in the air.
Ingredients Needed for Authentic Odia Macha Besara
For the Fish Marinade
6–8 pieces Rohu / Catla / any freshwater river fish
1 tsp turmeric
Salt
1 tbsp mustard oil
For the Mustard Paste (Sorisa Bata)
2 tbsp mustard seeds (yellow or black; yellow is milder, black is more pungent)
1 tsp cumin seeds
6–7 garlic cloves
2–3 green chilies
A pinch of salt
Water (just enough to grind, very minimal)
For the Curry
1 medium potato (optional), cut into wedges
4–5 pieces raw banana (optional)
4–6 pieces pumpkin (very traditional in vegetable besara)
1–2 pieces ambula (dried mango) or ½ tsp mustard paste–soaked tamarind water
3–4 green chilies, slit
½ tsp turmeric
Salt to taste
2–3 tbsp mustard oil
Warm water as needed
For Tempering
½ tsp mustard seeds
½ tsp cumin seeds
1–2 dried red chilies
How to Make Macha Besara (Step-By-Step, Traditional Odia Method)
1️⃣ Marinate the Fish
Wash fish pieces thoroughly. Add:
Turmeric
Salt
A spoon of mustard oil
Mix and keep aside for 15 minutes. This step removes raw smell and tightens the flesh slightly, helping the fish fry better.
2️⃣ Prepare the Mustard Paste (Sorisa Bata)
This is the heart of Besara.
Soak mustard seeds and cumin for 10 minutes to avoid bitterness. Then grind with:
Garlic
Green chilies
A pinch of salt
Add very little water. The paste must be THICK.
Traditional trick:
If the mustard paste tastes bitter, add 1 tsp curd while grinding. It balances the flavor beautifully.
3️⃣ Lightly Fry the Fish
In a kadhai:
Heat mustard oil to smoking point
Lower flame
Add fish pieces and fry lightly (not deep brown; just sealed)
Remove and keep aside.
4️⃣ Cook the Vegetables
In the remaining oil:
Add mustard seeds + cumin + dried red chilies
Let them crackle
Add the vegetables (potato, raw banana, pumpkin, etc.)
Sprinkle turmeric + salt
Sauté for 3–4 minutes
Add warm water
Cover and cook until vegetables are 70% done
5️⃣ Add Mustard Paste and Cook Slowly
Lower the flame completely.
Add the mustard paste to the vegetables and mix carefully.
Add a little warm water to adjust consistency.
Add green chilies and let everything simmer (not boil vigorously — mustard can split).
6️⃣ Add Ambula
Ambula (sun-dried mango) is EXCLUSIVE to Odisha.
It gives Besara its characteristic soft tang.
Add:
1–2 pieces ambula
OR
1 tsp tamarind water
Cover and cook for 5–7 minutes.
7️⃣ Add Fried Fish and Finish
Add the lightly fried fish pieces gently.
Let them simmer for 5–8 minutes so the mustard gravy coats them fully.
Finish with:
1 tsp raw mustard oil drizzled on top
Green chili slit
Optional coriander (though many homes skip this for purity)
How To Serve Macha Besara (Odia Style)
Serve only with steaming hot rice.
Besara is not eaten with roti or anything else.
A perfect Odia Besara lunch includes:
✔ Steamed rice
✔ Macha Besara
✔ Saga Bhaja (spinach or amaranth stir fry)
✔ Badi Chura
✔ Dahi
✔ Aloo Bharta
✔ Fried Dry Chilies
A true feast of Odisha.
Variations of Macha Besara Across Odisha
1. Coastal Besara (Puri, Kendrapara, Jagatsinghpur)
Very pungent mustard
More green chilies
Thin gravy
Often includes pumpkin or raw banana
2. Cuttack Style
Uses ambula generously
Slightly thicker mustard gravy
Often cooked with rohu only
3. Mayurbhanj / Tribal Style
Uses forest mushrooms + fish together
No garlic
Often wood-smoked
4. Brahmin / Temple-Inspired Version
No onion or garlic
Minimal spices
Pure mustard-cumin flavor
Tips for the Best Besara
Use mustard oil only no substitutes.
Do not over-boil mustard paste; it turns bitter.
Always soak mustard before grinding.
Add curd if mustard becomes too pungent.
Use thick, fresh rohu/catla for best texture.
Let the gravy rest 30 minutes before serving — flavors deepen.
A Memory from Home
I remember summer afternoons when fresh river rohu arrived wrapped in banana leaves.
My grandmother would immediately prepare:
a silbatta
a handful of wet mustard seeds
garlic
green chilies
The rhythmic grinding sound meant only one thing Macha Besara was coming.
Even today, when I drizzle that final spoon of raw mustard oil on my pot of Besara, the same aroma fills my kitchen, taking me back to that verandah, that silbatta, and that peaceful slow cooking that defines Odia food.
Besara is not just mustard and fish.
It is heritage.
It is home.
It is Odisha.
The Pinch of Masala 