A rustic and flavorful Odia delicacy made with fried fish head and a medley of vegetables. This hearty, semi-dry curry is packed with traditional spices and offers a unique, savory taste.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving
341cal
25gprotein
31gcarbs
15g
Ingredients
500 g Rohu Fish Head (Cleaned and cut into 2-3 large pieces)
4 tbsp Mustard Oil (For frying the fish head)
2 pcs Potato (Medium-sized, peeled and cut into 1-inch cubes)
200 g Pumpkin (Peeled and cut into 1-inch cubes)
1 pcs Brinjal (Medium-sized, cut into 1-inch cubes)
A traditional sweet rice pudding from Bihar, slow-cooked with fragrant rice, rich jaggery, and creamy milk. This comforting dessert, flavored with cardamom, is a festive favorite.
Hearty, fiber-rich Macha Chencheda with energy-giving Arna – a perfectly spiced, soul-satisfying meal!
This odia dish is perfect for dinner. With 856.22 calories and 35.94g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Slit lengthwise)
1 tsp Pancha Phutana (Odia five-spice blend)
1 pcs Bay Leaf
2 pcs Dried Red Chili (Broken in half)
1 tsp Turmeric Powder (Divided use)
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Cumin Powder
1.5 tsp Coriander Powder
0.5 tsp Garam Masala Powder
1.5 tsp Salt (Adjust to taste, divided use)
1 cup Water (Use hot water for best results)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate and Fry the Fish Head
Thoroughly wash the fish head pieces and pat them completely dry with a paper towel.
In a mixing bowl, rub the fish head pieces with 0.5 tsp of salt and 0.5 tsp of turmeric powder, ensuring they are evenly coated.
Heat 4 tbsp of mustard oil in a heavy-bottomed kadai or pan over medium-high heat until it is very hot and slightly smoking. This removes the oil's pungent raw smell.
Carefully slide the marinated fish head pieces into the hot oil. Fry for 6-8 minutes on each side until they are deep golden brown and very crispy. Do not overcrowd the pan; fry in batches if necessary.
Once fried, remove the fish head pieces with a slotted spoon and set them aside on a plate.
2
Prepare the Tempering and Sauté Aromatics
In the same kadai, add the remaining 2 tbsp of mustard oil if needed. Heat it over medium flame.
Add the pancha phutana, bay leaf, and dried red chilies. Allow them to crackle for about 30-40 seconds to release their aroma.
Add the finely chopped onion and sauté for 5-6 minutes, stirring frequently, until it turns soft and translucent with golden edges.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw smell of the paste disappears.
3
Cook the Vegetables and Spices
Add the cubed potatoes, pumpkin, and brinjal to the kadai. Sauté for 4-5 minutes, allowing the vegetables to get lightly coated with the oil and aromatics.
Add the remaining 0.5 tsp turmeric powder, red chili powder, cumin powder, coriander powder, and 1 tsp salt. Stir well to coat the vegetables evenly with the spices and cook for 1 minute.
Add the chopped tomatoes. Cook for 6-7 minutes, stirring occasionally, until the tomatoes break down and become soft and mushy, forming a thick masala base.
4
Combine and Simmer the Curry
Pour in 1 cup of hot water and stir everything together. Bring the mixture to a boil.
Reduce the heat to low, cover the kadai with a lid, and let it simmer for 10-12 minutes, or until the potatoes are about 80% cooked (fork-tender but still firm).
Break the fried fish head into large, chunky pieces and add them to the simmering curry.
Using the back of your ladle, gently press and mash some of the softer parts of the fish head into the gravy. This is the key step to infuse the curry with the rich, umami flavor of the fish.
Cover and continue to cook for another 5-7 minutes on low heat, allowing the vegetables to become fully tender and the fish head to absorb the curry's flavors.
5
Garnish and Serve
Turn off the heat. Sprinkle the garam masala powder and freshly chopped coriander leaves over the curry.
Gently stir to combine. Cover the kadai and let the Macha Chencheda rest for at least 10 minutes. This allows the flavors to meld beautifully.
Serve hot with steamed rice for an authentic Odia meal.
4
Serving size: 1 serving
515cal
11gprotein
82gcarbs
17gfat
Ingredients
0.5 cup Gobindobhog Rice (Or any short-grain aromatic rice)
1 cup Jaggery (Grated or powdered)
4 cup Full-Fat Milk
1.25 cup Water (Divided use: 1 cup for rice, 1/4 cup for jaggery)
2 tbsp Ghee
4 pods Green Cardamom Pods (Lightly crushed)
1 tbsp Almonds (Slivered, for garnish)
1 tbsp Cashews (Chopped, for garnish)
Instructions
1
Prepare the Rice
Rinse the Gobindobhog rice under cold water until the water runs clear.
Soak the rice in fresh water for 30 minutes. After soaking, drain all the water completely and set aside.
2
Cook the Rice
In a heavy-bottomed pot or pan, combine the drained rice and 1 cup of water.
Bring the water to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it cook for 10-12 minutes, or until the rice is soft and has absorbed all the water.
Gently mash the cooked rice with the back of a spoon or a masher to break it down slightly. This helps create a creamier texture.
3
Make the Jaggery Syrup
While the rice is cooking, combine the grated jaggery and 1/4 cup of water in a small saucepan.
Heat over low-medium heat, stirring continuously until the jaggery has completely dissolved into a smooth syrup.
Turn off the heat and strain the syrup through a fine-mesh sieve to remove any impurities. Set aside to cool down to a lukewarm temperature.
4
Simmer with Milk
Pour the 4 cups of full-fat milk into the pot with the mashed rice.
Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent the milk from scorching at the bottom.
Continue to simmer for 15-20 minutes, stirring occasionally, until the milk has thickened and the mixture is creamy.
5
Combine Jaggery and Milk (Crucial Step)
Remove the thickened rice-milk mixture from the heat and let it cool for 5-7 minutes. It should be warm, not piping hot.
Ensure the jaggery syrup has also cooled to lukewarm. This temperature synchronization is key to preventing the milk from curdling.
Slowly pour the lukewarm jaggery syrup into the warm rice-milk mixture, stirring continuously until fully incorporated.
6
Finish and Thicken
Return the pot to very low heat. Add the ghee and the crushed green cardamom pods.
Stir well to combine and let it simmer gently for another 5 minutes, allowing the flavors to meld and the arna to reach its final, thick consistency.
Turn off the heat. The arna will continue to thicken as it cools.
7
Garnish and Serve
Transfer the Bihari Arna to serving bowls.
Garnish with slivered almonds and chopped cashews.
Serve warm or chilled according to your preference.
