Macha Chencheda
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
5 steps. 40 minutes total.
- 1
Step 1
- a.Marinate and Fry the Fish Head
- b.Thoroughly wash the fish head pieces and pat them completely dry with a paper towel.
- c.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.
- d.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.
- e.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.
- f.Once fried, remove the fish head pieces with a slotted spoon and set them aside on a plate.
- 2
Step 2
- a.Prepare the Tempering and Sauté Aromatics
- b.In the same kadai, add the remaining 2 tbsp of mustard oil if needed. Heat it over medium flame.
- c.Add the pancha phutana, bay leaf, and dried red chilies. Allow them to crackle for about 30-40 seconds to release their aroma.
- d.Add the finely chopped onion and sauté for 5-6 minutes, stirring frequently, until it turns soft and translucent with golden edges.
- e.Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw smell of the paste disappears.
- 3
Step 3
- a.Cook the Vegetables and Spices
- b.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.
- c.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.
- d.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
Step 4
- a.Combine and Simmer the Curry
- b.Pour in 1 cup of hot water and stir everything together. Bring the mixture to a boil.
- c.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).
- d.Break the fried fish head into large, chunky pieces and add them to the simmering curry.
- e.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.
- f.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
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Sprinkle the garam masala powder and freshly chopped coriander leaves over the curry.
- c.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.
- d.Serve hot with steamed rice for an authentic Odia meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use mustard oil and do not substitute it. Heat it until it's smoking slightly before use.
- 2Frying the fish head until it's extremely crispy is crucial for the texture and deep flavor of the dish.
- 3Use fresh, seasonal vegetables. You can also add other vegetables like raw banana (kancha kadali) or drumsticks.
- 4Gently mashing the fish head into the curry is a non-negotiable step; it's what makes the dish so uniquely flavorful.
- 5Letting the curry rest before serving is important as it enhances the overall taste and aroma.
Adapt it for your goals.
Add Lentils
For a thicker, more wholesome version, you can add a handful of pre-soaked chana dal (split chickpeas) along with the vegetables.
Different VegetablesDifferent Vegetables
Feel free to incorporate other traditional Odia vegetables like raw papaya, pointed gourd (parwal), or ridge gourd (janhi).
Spicier VersionSpicier Version
Increase the amount of red chili powder and add a few more slit green chilies for a fiery kick.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
The fish head is a concentrated source of Omega-3s, which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
Excellent Source of Protein
Fish is a high-quality protein that is essential for building and repairing tissues, muscle development, and overall body function.
Packed with Vegetables
The inclusion of pumpkin, potato, and brinjal provides essential vitamins, minerals, and dietary fiber, which aids in digestion and overall wellness.
Anti-inflammatory Properties
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.
Frequently asked questions
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.