3/8/2024 0 Comments Fish and okra stewThen add the 1/2 of water, cover with a lid, and bring to a low boil for 10 mins. Next, add in the mustard paste and mix well for 1 min. I turned my okra flesh-side down on the pan for the first 5 mins and then tossed them around for the last 3 mins, to get some color on the skin-side.Īdd in the chopped tomatoes and the other 1 tsp of turmeric and toss to coat well and let cook for 2 mins. Keep the heat medium-high, as this higher heat will help reduce the okra slime. Next, add the sliced okra, garlic clove, and a sprinkle of salt and saute for another 8 mins. Once the phoron starts sputtering, add the sliced onions and cook for 5 mins, to allow the onion to pick up some color. Add in the panch phoron and curry leaves in quick succession. In the same non-stick skillet, add the rest of the 1 tbsp of oil and heat on medium high. Once done remove the fish onto some paper towels, cover, and set aside. If your skillet does not fit all the fish, sear it in batches - your fish pieces should not be touching each other while you sear. Sear all the pieces of fish, about 3-4 mins on each side. Next, heat up a non-stick skillet on medium heat and add the 2 tsp of olive oil. Sprinkle 1 tsp of turmeric powder and salt on the tilapia and coat the fish well on all sides. Next, prep the vegetables as noted under the ingredients list. Take all the ingredients required for the mustard paste soak for 4 hours to overnight. 1 whole dried red chili or 1/2 tsp red pepper flakes.1 small tomato or 4-6 grape tomatoes, roighly chopped.10-12 okra, cut lengthwise and left whole.1 large or 2 smaller garlic gloves, sliced thinly.2 tilapia fillets, cut into large chunks and pat dry.I hope you'll give this a go and let me know what did and didn't work for you. I've written the recipe below to reflect the flow of the dish, so I hope that helps you stay organized! The last phase is making the stew itself, which will move quickly, so it's important to have your ingredients ready to go. The next phase is searing the fish with a simple turmeric and salt marinade - this helps lock in the juices and the crispy fish is a great textural balance to the soft okra in the stew. I've used a mix of black and yellow mustard seeds for better balance, as black mustard seeds can be spicy, turn bitter, and overpower the dish. The first phase for a great besara is making the mustard paste. Getting the ingredients together may be a bit of work but if you're looking to expand your horizons into a regional specialty and love tangy and spicy together, this recipe is the one to try. If something seems strange, take a look at my guide to Indian spices for some background, as well as ideas on how to use them in other cuisines. You'll see that this recipes has a handful of ingredients that are not a staple in the West. Finding fresh rohu in Chicago is next to impossible, so I went with tilapia, which is firm and can really take on any sort of flavoring well. The okras at our local grocery store were beautiful and I love the way they look whole. I've taken my inspiration for this dish from both. She also makes one with a mix of vegetables like okra, eggplant, potatoes, and drumsticks. My mom makes a besara with rohu or Indian carp (which is very different and significantly better than Asian carp) - it's one of my favorite meals, with a bowl of steamed white rice. Odisha and West Bengal are both coastal states and the proximity to the ocean and the love of all that's good in life, fresh seafood reigns supreme. It's made with freshly ground mustard seeds and most classically features fish. Besara is a popular mustard-based stew in Odisha and West Bengal. Her goat or lamb curry, her vegetable stews, and most certainly her besara are perfect. My mom's cooking is often my canonical version of most Indian, and especially, Odia dishes.
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