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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.
For 4 servings
Marinate and Fry the Fish Head
Prepare the Tempering and Sauté Aromatics
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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.
This odia recipe takes 60 minutes to prepare and yields 4 servings. At 356.76 calories per serving with 25.98g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Vegetables and Spices
Combine and Simmer the Curry
Garnish and Serve
For a thicker, more wholesome version, you can add a handful of pre-soaked chana dal (split chickpeas) along with the vegetables.
Feel free to incorporate other traditional Odia vegetables like raw papaya, pointed gourd (parwal), or ridge gourd (janhi).
Increase the amount of red chili powder and add a few more slit green chilies for a fiery kick.
The fish head is a concentrated source of Omega-3s, which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
Fish is a high-quality protein that is essential for building and repairing tissues, muscle development, and overall body function.
The inclusion of pumpkin, potato, and brinjal provides essential vitamins, minerals, and dietary fiber, which aids in digestion and overall wellness.
Spices like turmeric, ginger, and garlic, along with the Omega-3s from the fish, possess potent anti-inflammatory properties that can help reduce chronic inflammation in the body.
Macha Chencheda is a traditional, rustic curry from the Indian state of Odisha. It is uniquely prepared using a fried fish head, which is then cooked down with a variety of vegetables and spices into a flavorful, semi-dry dish.
Yes, while Rohu or Catla (large freshwater carp) are traditional choices, you can use the head of any large, fleshy fish. The key is to have enough meat and cartilage on the head to flavor the curry.
Macha Chencheda can be part of a balanced diet. The fish head is an excellent source of Omega-3 fatty acids, protein, and minerals. The dish also contains a good amount of vegetables. However, it involves frying, so it should be consumed in moderation.
A single serving of Macha Chencheda (approximately 1 cup or 280g) contains an estimated 350-450 calories, depending on the amount of oil used and the specific vegetables included.
Store any leftover Macha Chencheda in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly in a pan or microwave before serving.
This dish is best served hot with plain steamed rice (bhaata). The simple rice complements the complex and robust flavors of the curry perfectly.