Macha Besara

Before you start

• Rub the fish steaks with 1 tsp turmeric and 1 tsp salt and leave 15 minutes at room temperature. This firms the flesh so it does not break in the pan.
• Soak the mustard seeds 20 minutes, then grind with 3 garlic cloves, 2 green chillies and a pinch of salt to a fine paste with 4 tbsp water.
• Pat the fish dry just before frying. Wet fish sticks to the pan and tears when you turn it.

Method

1. Grind the soaked mustard, garlic, green chillies and a pinch of salt to a smooth paste with 4 tbsp water. Set aside.
2. Heat 4 tbsp mustard oil in a kadhai until it smokes. Fry the turmeric-rubbed fish in one layer, 3 minutes a side, until a light crust forms.Do not move the fish for the first 3 minutes. It releases from the pan on its own once the crust sets.
3. Lift the fish out onto a plate. Pour off all but about 1 tbsp of the oil.
4. Add the panch phoron to the hot oil and let it crackle 20 seconds, then add the sliced garlic and 2 slit green chillies.
5. Add the chopped tomato with 1/2 tsp turmeric, the chilli powder and salt. Cook 6 minutes, mashing, until the tomato collapses and the oil separates.
6. Pour in the water and bring to a boil, then simmer 5 minutes.
7. Drop the flame to its lowest and stir in the mustard paste. Simmer uncovered 5 minutes without letting it boil.A hard boil after the mustard goes in makes the gravy bitter. Keep it barely trembling.
8. Slide the fried fish back in, spoon gravy over each piece, and simmer 4 minutes more.
9. Take off the heat, scatter the coriander leaves and rest 10 minutes before serving. The fish keeps absorbing gravy as it stands.

Storage

Keeps 2 days refrigerated. Reheat on the lowest flame in a wide pan without stirring, tilting the pan to baste the fish instead; stirring breaks the steaks apart.