Maccha Poda ( Kancha Maccha Besara )
I happen to have a rather emotional connection with this dish. My grandmother absolutely loved it and did brilliant job of preparing it . Infact I havn't tasted a better one . Though it is quite easy to prepare, one has to get proportion of the ingredients right and use the right quantity of spice/oil.
Read on for the recipe -
Preparation Time - 40 mins ( including standby time )
- 3 pieces of Rohu/Catla fish
- 2 tsp mustard seeds
- 7 garlic cloves
- 1 dry red chili
- 2 green chilis
- 2 pinch turmeric
- salt to taste
- 1 1/2 tsp mustard oil
- 1 tsp chopped coriander leaves
Preparation - Wash the fish pieces. Marinate with a pinch of salt and turmeric. Let it sit for 5 mins.
First grind the mustard seeds and dry red chili. Then add 1 green chili and 4 garlic cloves along with a little water. Grind again into a fine paste.
Add the mustard paste to the fish. Also add the slit green chili, crushed garlic cloves, salt, turmeric, 1 tsp mustard oil and about 1 cup of water. Mix and let it sit for 15-20 mins.
Cooking - Take everything in a thick bottomed pan. And let it cook uncovered for about 15 mins till the gravy forms a thick layer around the fish. Remove from the flame.
Drizzle the mustard oil and sprinkle chopped cilantro before serving (hot). Tastes best with steaming hot rice and yellow dal !