A rustic and flavorful Odia curry made with fried fish head and potatoes, simmered in a tangy mustard and tomato gravy. This traditional delicacy is a true taste of coastal Odisha.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving
379cal
26gprotein
27gcarbs
20g
Ingredients
500 g Rohu Fish Head (Cleaned and cut into 4-6 pieces)
2 medium Potato (Peeled and cut into 1-inch cubes)
1 large Onion (Finely chopped)
2 medium Tomato (Pureed)
0.33 cup Mustard Oil (For frying and making the gravy)
2 tbsp Yellow Mustard Seeds (For the 'besara' paste)
A vibrant and tangy South Indian condiment made with ripe tomatoes, onions, and a blend of aromatic spices. This versatile chutney, with its perfect balance of sweet, sour, and spicy notes, is an essential accompaniment for idli, dosa, uttapam, and various other South Indian dishes.
Aromatic Munddi Gathi with tangy Tomato Chutney – a uniquely flavorful and soul-satisfying homestyle meal!
This goan dish is perfect for breakfast. With 435.71000000000004 calories and 26.669999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Turmeric Powder (Divided use)
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Coriander Powder
1 tsp Panch Phoron (Odia five-spice blend)
2 pcs Dried Red Chili (Broken in half)
1 tsp Amchur Powder (Dried mango powder)
1.5 tsp Salt (Adjust to taste, divided use)
2 cup Water (Warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate Fish and Prepare Mustard Paste
Thoroughly clean the fish head pieces and pat them dry. In a mixing bowl, marinate the pieces with 1/2 tsp of turmeric powder and 1/2 tsp of salt. Let it rest for 15 minutes.
While the fish marinates, add the yellow mustard seeds, cumin seeds, and garlic cloves to a small grinder jar. Add 2-3 tablespoons of water and grind to a very smooth paste. This is the 'besara'. Set aside.
2
Fry Fish Head and Potatoes
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking.
Carefully slide the marinated fish head pieces into the hot oil. Fry for 4-5 minutes per side until they are golden brown and crisp. Remove with a slotted spoon and keep aside.
In the same oil, add the cubed potatoes. Fry for 6-8 minutes, stirring occasionally, until they are golden brown and about 80% cooked. Remove and set aside with the fish.
3
Prepare the Curry Base (Masala)
Reduce the heat to medium. In the remaining oil (there should be about 2-3 tbsp left), add the panch phoron and dried red chilies. Allow them to splutter for about 30 seconds.
Add the finely chopped onion and sauté for 7-8 minutes until it turns soft and golden brown.
Stir in the ginger-garlic paste and cook for one minute until the raw smell disappears.
Add the tomato puree, the remaining 1/2 tsp turmeric powder, red chili powder, coriander powder, and the remaining 1 tsp of salt. Cook this masala on medium-low heat for 6-7 minutes, stirring frequently, until the oil begins to separate from the mixture.
4
Combine and Simmer the Curry
Add the prepared mustard (besara) paste to the pan. Sauté for ONLY 1-2 minutes. Do not overcook, as it will make the curry bitter.
Immediately pour in 2 cups of warm water and stir well to combine. Bring the gravy to a gentle boil.
Carefully add the fried fish head pieces and fried potatoes to the gravy. Sprinkle the amchur powder over the top.
Reduce the heat to low, cover the pan, and let the curry simmer for 10-12 minutes, allowing the fish and potatoes to absorb the flavors and cook completely.
5
Garnish and Serve
Turn off the heat. Gently stir the curry. Garnish with freshly chopped coriander leaves.
Let the Munddi Gathi rest, covered, for at least 10 minutes before serving. This helps the flavors to meld and deepen.
Serve hot with steamed rice ('pakhala' or plain rice).
57cal
1gprotein
5gcarbs
4gfat
Ingredients
400 g Roma Tomatoes (Approx. 4 medium, ripe and roughly chopped)
1 medium Red Onion (Approx. 150g, roughly chopped)
2 tbsp Sesame Oil (Also known as gingelly oil, divided)
1 tsp Chana Dal
1 tsp Urad Dal
4 cloves Garlic (Peeled and roughly chopped)
1 inch Ginger (Peeled and roughly chopped)
4 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and mild heat)
0.25 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chili Powder (Optional, for enhanced color)
1 tsp Jaggery (Grated or powdered. Can substitute with sugar.)
1 tsp Salt (Adjust to taste)
0.5 tsp Mustard Seeds
0.25 tsp Asafoetida
1 sprig Curry Leaves (About 10-12 leaves)
2 tbsp Water (As needed for grinding)
Instructions
1
Sauté Dals and Aromatics
Heat 1.5 tablespoons of sesame oil in a pan or kadai over medium heat.
Add the chana dal and urad dal. Sauté for 1-2 minutes, stirring constantly, until they turn light golden and aromatic. Ensure they do not burn.
Add the dried red chilies, chopped onion, garlic, and ginger. Continue to sauté for another 3-4 minutes until the onions soften and become translucent.
2
Cook the Tomatoes
Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder (if using), and salt. Mix everything together thoroughly.
Cover the pan and cook for 8-10 minutes on a medium-low flame, stirring occasionally. Cook until the tomatoes break down, become mushy, and oil begins to separate from the sides.
Stir in the grated jaggery and cook for one more minute until it dissolves completely, balancing the flavors.
3
Cool and Grind the Mixture
Turn off the heat and allow the mixture to cool down completely to room temperature. This is a crucial safety step to prevent hot steam from building pressure in the blender.
Once cooled, transfer the entire mixture to a blender or mixie jar.
Blend to a smooth or slightly coarse paste, as per your preference. Add 1-2 tablespoons of water only if necessary to aid the grinding process.
4
Prepare the Tempering (Tadka)
In a small tadka pan, heat the remaining 0.5 tablespoon of sesame oil over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30-45 seconds.
Add the asafoetida and fresh curry leaves. Be cautious as the curry leaves will crackle. Sauté for about 30 seconds until the leaves are crisp and fragrant.
5
Combine and Serve
Pour the hot tempering over the ground chutney in the blender jar or a serving bowl.
Mix well to incorporate the flavors of the tadka. Your authentic Tomato Chutney is now ready to be served.
