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Food Talk
Gravy matters
Try out Bihari macchali on a hot summer day when you yearn for a light watery curry
Pushpesh Pant
 Long years ago, we were on a business-cum-pleasure trip in Bihar. Our host in Champaran had provided for an armed escort as well as a chatterbox guide, who doubled as the driver’s sidekick. The road was bad and the ride quite rough, (things have greatly improved since) and we were apprehensive if we will make it to Bhikunathori beyond Betia in time to get some dinner. We had underestimated our guide’s ingenuity. He spotted a pond full of fish, removed his tattered pants and jumped in to, believe it or not, large fish with his hands.
The fish soon was dispatched to eternal waters, and needless to add, the same youngster delighted us with a delicious Bihari Macchali Tariwali that night. He made do with what little — most basic ingredients — were at hand but believe us, the taste of that fishy treat lingers after many moons. Occasionally, the thought crosses our mind, ‘Whose pond was it that he fished that evening?’ but what bliss results when you don’t ask questions that may result in an upset conscience. We wish to rid ourselves of residual guilt by sharing the recipe with our readers who may like to try it out on a hot summer day when light watery gravy is what the doctor prescribes. Gives good run for its money to the haldi-pani maacch from Odisha.
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Bihari macchali
Ingredients
 Fish (firm, white flesh, boneless 1 kg
preferred but with skin retained)
Tomatoes (chopped) 200 g
Onions (large, peeled and chopped) two
Garlic-ginger paste 1tbsp
Green chillies (chopped) two
Haldi powder ½ tsp
Dhania powder 2 tsp
Yellow mustard seeds (ground to paste) 2 tsp
Oil (mustard preferred) 2 tbsp
Salt to taste
Method
Clean, cut and wash the fish in large pieces. Line a tawa or pan with a thin film of oil and pan grill the fish evenly on both sides. Heat remaining oil in the pan. Add onions and stir-fry till translucent. Now add tomato, along with garlic ginger paste, powdered spices and salt. Keep stir-frying till mashed and the fat leaves side. Add 2-1/2 cups of water and bring to boil. Gently lower fish in the tari. Stir in the ground mustard. Boil uncovered for about five minutes on medium heat. Garnish with fresh dhania leaves and enjoy with steamed rice. |
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