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A traditional Odia delicacy where a fish head is cooked with a medley of vegetables and lentils. This wholesome, flavorful curry has a unique sweet and savory taste from pumpkin and roasted spices, creating a truly comforting and authentic dish.
For 4 servings
Prepare Ingredients & Cook Dal
Fry the Fish Head
Make the Curry Base (Tadka)
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A traditional Odia delicacy where a fish head is cooked with a medley of vegetables and lentils. This wholesome, flavorful curry has a unique sweet and savory taste from pumpkin and roasted spices, creating a truly comforting and authentic dish.
This odia recipe takes 65 minutes to prepare and yields 4 servings. At 468.31 calories per serving with 20.63g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Finish and Garnish
For a vegetarian alternative, replace the fish head with 200g of fried paneer cubes or fried soya chunks. Add them at the same stage as the fish head.
Feel free to add other vegetables like sweet potato, drumsticks (moringa), or broad beans (sem) along with the pumpkin and brinjal.
You can use a mix of chana dal and toor dal for a slightly different texture and flavor profile.
The fish head is an excellent source of Omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
The combination of chana dal and fish provides high-quality protein essential for muscle repair and growth. The medley of vegetables and lentils offers significant dietary fiber, aiding digestion and promoting satiety.
With a variety of vegetables like pumpkin, arbi, and raw banana, this dish is loaded with essential vitamins (like Vitamin A and C) and minerals (like potassium and iron) that support overall health and immunity.
One serving of Macha Mahura contains approximately 480-500 calories, making it a substantial and filling main course. The exact count can vary based on the size of the fish head and the amount of oil used.
Yes, Macha Mahura is a well-balanced and nutritious dish. It provides a good amount of protein from the fish and lentils, complex carbohydrates and fiber from the vegetables, and healthy fats, especially omega-3s from the fish head.
Absolutely. While Rohu (Rohi) or Catla (Bhakura) are traditionally used, you can use the head of any large freshwater carp. The key is to have a large, bony head that releases a lot of flavor when cooked.
Panch Phoron is a whole spice blend from Eastern India. It consists of equal parts of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds. You can easily make it at home by mixing these five spices.
If your curry is too thin, you can simmer it uncovered for a few more minutes to allow some of the excess liquid to evaporate. You can also mash a few pieces of potato or pumpkin against the side of the pan to naturally thicken the gravy.