A traditional Odia delicacy where a fried fish head is cooked with a medley of vegetables and lentils. This hearty, flavorful curry is a festive favorite, packed with unique spices and textures, and typically served with steamed rice.
Prep25 min
Cook45 min
Soak30 min
Servings4
Serving size: 1 serving
552cal
18gprotein
61gcarbs
Ingredients
1 large Rohu Fish Head (About 500g, cleaned and cut into 4-5 pieces)
0.5 cup Chana Dal (Soaked for at least 30 minutes)
2 medium Potato (Peeled and cut into 1-inch cubes)
200 g Pumpkin (Peeled and cut into 1-inch cubes)
1 medium Brinjal (Cut into 1-inch cubes)
1 medium Raw Banana (Peeled and 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.
Aromatic, perfectly spiced Macha Ghanta with energy-giving Arna – a unique and soul-satisfying combo!
This odia dish is perfect for dinner. With 1066.98 calories and 28.46g of protein per serving, it's a nutritious choice for your meal plan.
29gfat
Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
5 tbsp Mustard Oil
1 tsp Panch Phoron
2 pcs Bay Leaf
2 pcs Dry Red Chili
1 tsp Turmeric Powder (Divided)
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
1.5 tsp Salt (Divided, adjust to taste)
1 tsp Garam Masala Powder
1 tbsp Ghee
2 tbsp Fresh Coconut (Grated, for garnish)
2 tbsp Coriander Leaves (Chopped, for garnish)
2.5 cups Water (Divided)
Instructions
1
Preparation
Wash the chana dal and soak it in water for 30 minutes, then drain.
Clean the fish head pieces thoroughly. Marinate with 1/2 tsp salt and 1/2 tsp turmeric powder. Set aside for 15 minutes.
Peel and chop all the vegetables into uniform 1-inch cubes.
2
Pressure Cook Dal & Vegetables
In a pressure cooker, combine the soaked chana dal, potato cubes, and raw banana cubes.
Add 1.5 cups of water, 1/2 tsp salt, and a pinch of turmeric powder.
Pressure cook on medium heat for 2 whistles (about 10 minutes). Allow the pressure to release naturally. The dal should be cooked but still hold its shape.
3
Fry the Fish Head
Heat mustard oil in a large kadai or heavy-bottomed pan over medium-high heat until it's lightly smoking.
Carefully place the marinated fish head pieces in the hot oil. Fry for 4-5 minutes per side until golden brown and very crispy. Be cautious of oil splattering.
Remove the fried pieces and set them on a plate. Once cool enough to handle, gently break them into smaller chunks.
4
Prepare the Masala Base
In the same pan with the remaining oil, add the panch phoron, bay leaves, and dry red chilies. Let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 5-6 minutes until they turn soft and golden.
Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the chopped tomatoes and slit green chilies. Cook for 4-5 minutes, stirring occasionally, until the tomatoes become soft and pulpy.
5
Combine and Simmer
Add the remaining 1/2 tsp turmeric powder, red chili powder, cumin powder, coriander powder, and the rest of the salt. Sauté the masala for 2-3 minutes until oil begins to separate from the mixture.
Add the pumpkin and brinjal cubes. Stir well to coat with the masala and cook for 2 minutes.
Pour in the cooked dal and vegetable mixture from the pressure cooker. Add the fried fish head chunks.
Gently mix everything. Add about 1 cup of warm water to achieve your desired gravy consistency. Bring the curry to a boil.
Cover the pan, reduce the heat to low, and let it simmer for 10-12 minutes. This allows the flavors to meld and the vegetables to cook through.
6
Finishing Touches
Turn off the heat. Stir in the garam masala powder and ghee for a rich aroma.
Garnish with freshly grated coconut and chopped coriander leaves.
Let the curry rest for 5-10 minutes before serving. This helps the flavors to settle. Serve hot with steamed rice.
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.
