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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.
For 4 servings
Preparation
Pressure Cook Dal & Vegetables
Fry the Fish Head
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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.
This odia recipe takes 70 minutes to prepare and yields 4 servings. At 572.92 calories per serving with 19.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Masala Base
Combine and Simmer
Finishing Touches
For a vegetarian version, replace the fish head with fried paneer (chenna) cubes or vadi (sundried lentil dumplings). The rest of the process remains the same.
Feel free to incorporate other traditional vegetables like yam (suran), pointed gourd (parwal), or drumsticks. Adjust cooking times accordingly.
Instead of chana dal, you can use roasted yellow mung dal for a different flavor profile and a slightly lighter texture.
The fish head is an excellent source of Omega-3s, which are crucial for brain health, reducing inflammation, and supporting a healthy heart.
The combination of fish and chana dal provides a high-quality protein boost, essential for muscle repair, growth, and overall body function.
Packed with various vegetables and lentils, this dish is rich in fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The medley of vegetables like pumpkin, potato, and raw banana supplies essential vitamins (like Vitamin A and C) and minerals (like potassium and iron), contributing to overall well-being.
A serving of Macha Ghanta (around 450g) contains approximately 450-550 calories. The exact count depends on the amount of oil used and the size and fat content of the fish head.
Yes, it can be a very healthy dish. It's rich in protein from fish and lentils, Omega-3 fatty acids from the fish head, and fiber from the variety of vegetables. Using mustard oil also adds beneficial monounsaturated fats. To make it healthier, you can reduce the amount of oil used for frying.
Panch Phoron is a whole spice blend from Eastern India, especially Bengal and Odisha. It's a mix of five spices in equal parts: fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds. It adds a unique, complex aroma and flavor.
Absolutely. While Rohu (Rohi) is traditional, you can use the head of any large freshwater carp like Catla (Bhakura). The key is to use a large, bony head that will impart a lot of flavor to the curry.
Yes. To cook the chana dal without a pressure cooker, soak it for at least 2-3 hours. Then, cook it in a deep pot with the vegetables and sufficient water until the dal is tender, which will take about 40-50 minutes.
To thicken the gravy, gently mash some of the cooked potatoes and dal against the side of the pan with your ladle. Simmering the curry for a few more minutes uncovered will also help reduce the liquid and thicken it.