odiaMediumnon vegetariangluten freedairy freenut free

Macha Ghanta

Name: Macha Ghanta
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: odia
Ingredients: 500 g rohu fish (cut into 2-inch pieces, including head); 2 pcs potato (medium, peeled and cubed); 200 g pumpkin (peeled and cubed); 100 g brinjal (cubed); 100 g taro root (peeled and cubed); 3 tbsp musur dal (soaked in warm water for 15 minutes); 1 pcs onion (large, finely chopped); 1 pcs tomato (medium, chopped); 2 inch ginger (grated into paste); 6 pcs garlic (cloves, minced); 3 pcs green chili (slit lengthwise); 3 tbsp mustard oil; 1 tsp panch phoron; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch cumin powder; 1 pinch garam masala; 0.5 tsp salt; 2 cup water (for gravy, adjust as needed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(42)

TASTE SCORE

8/10

A rustic, deeply flavorful Odia-style fish and vegetable curry where fish head and chunky pieces are simmered with an array of seasonal vegetables and lentils. The unique musur dal paste thickens the gravy, while a bold tempering of panch phoron, ginger, and garlic gives it that unmistakable coastal aroma. Best enjoyed with steamed rice.

PREP

25m

COOK

40m

SERVES

1 KATORI

392 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Marinate the fish pieces.
Wash the rohu fish pieces thoroughly. Rub with a little salt and turmeric powder and set aside for 10 minutes.
prep · ~15 min
Soak and prepare the musur dal paste.
Soak the musur dal in warm water for 15 minutes. Drain and grind to a coarse paste with very little water. Set aside.
pressure cook · ~10 min
Pressure cook the vegetables.
1.Add cubed potato, pumpkin, brinjal, and taro root to a pressure cooker.
2.Pour in 1 cup of water and add a pinch of salt.
3.Pressure cook for 2 whistles on medium heat.
4.Let the pressure release naturally. Do not drain the water.
fry · ~10 min
Shallow fry the marinated fish.
1.Heat 2 tbsp mustard oil in a frying pan until it reaches smoking point.
2.Carefully slide in the fish pieces and fry on medium heat until golden brown on both sides.
3.Remove the fish and set aside. Reserve the leftover oil in the pan for later.
TIPMustard oil must smoke to lose its pungent raw smell. If the oil isn't hot enough the fish will stick.
temper · ~8 min
Make the tempering for the curry.
1.In the same kadai or a deep pan, heat the remaining 1 tbsp mustard oil along with the leftover oil from frying the fish.
2.Once hot, add the panch phoron and let it crackle and pop.
3.Add the chopped onion and fry until translucent.
4.Stir in the garlic, ginger paste, and slit green chilies. Sauté until the raw aroma fades.
saute · ~7 min
Build the gravy base.
1.Add the chopped tomato to the pan and cook until mushy and soft.
2.Add the turmeric powder, red chili powder, and cumin powder. Stir continuously for 1 minute.
3.Pour in the coarse musur dal paste and sauté for 2-3 minutes until the dal is well roasted and loses its raw smell.
TIPRoasting the musur dal paste well is critical for the signature thick and grainy texture of the ghanta.
simmer · ~12 min
Add vegetables and simmer.
1.Add the boiled vegetables along with the reserved cooking water to the pan.
2.Add about 1 more cup of water to adjust consistency.
3.Add the fried fish pieces and the remaining salt.
4.Gently stir everything together and bring to a boil. Lower the heat, cover, and simmer for 10-12 minutes.
garnish · ~5 min
Finish and serve.
Turn off the heat. Sprinkle garam masala on top and garnish with chopped fresh coriander leaves. Rest for 5 minutes before serving.
TIPThe curry thickens as it rests. Stir gently to avoid breaking the delicate fish pieces.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Marinate the fish with salt and turmeric for at least 10 minutes to reduce any raw smell and firm up the flesh.
2
Let mustard oil reach its smoking point before frying fish — this tames its pungency and prevents sticking.
3
Grind the soaked musur dal to a coarse paste, not a fine puree, for the signature thick, grainy gravy texture.
4
Roast the musur dal paste in the pan until it smells nutty and leaves the sides — this eliminates raw lentil flavor.
5
Add the fried fish pieces gently in the last simmer to keep them intact; stirring too much will break them.
6
The curry thickens as it rests; if making ahead, add a splash of water when reheating to loosen the gravy.
7
Use the reserved vegetable cooking water in the curry to retain all the nutrients and flavor from the pressure cooker.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Skip the fish entirely and double the vegetables (add raw banana or drumsticks) for a satisfying plant-based version that still shines with the musur dal gravy.

low oil

Low-oil

Reduce mustard oil to 2 tablespoons total and skip shallow-frying the fish — instead, add the marinated fish directly to the simmering gravy after the vegetables for a lighter, one-pot meal.

with coconut