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“Macha Besara” or Fish in spicy mustard gravy

In days when I crave for some fish, there’s this one tried and tested recipe that always comes to mind. To begin with, I am an ardent fish lover, so anything -in fish, with fish or even on fish and I am in for it, even in its raw form as sushi. Fish, I believe, is one of those delicate pieces of art in the culinary world which demands to be handled with the gentlest of hands. It could be ruined with even a slight overdose of those heavy spices. Every fish has its own unique taste and a best way to make it. Never been a fan of those heavily spiced fish gravies where the delicacy and the tenderness of the fish is lost. Handled beautifully with light spices is what makes any fish curry absolutely finger-licking delicious. Odia cuisine, the one I have grown up with, is known for its simplicity and delicate treatment of food products. Cuttack being on the banks of the River Mahanadi, we always had an access to a lot of fresh riverine fish. Unlike the sea water salty fish, fresh water fish s

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