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A traditional Odia delicacy where a fried fish head is crumbled and cooked with a medley of vegetables and aromatic spices. This rustic, flavorful dish is a perfect accompaniment to steamed rice.
For 4 servings
Marinate and Fry the Fish Head
Prepare the Masala Base
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A traditional Odia delicacy where a fried fish head is crumbled and cooked with a medley of vegetables and aromatic spices. This rustic, flavorful dish is a perfect accompaniment to steamed rice.
This odia recipe takes 60 minutes to prepare and yields 4 servings. At 454.32 calories per serving with 26.08g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Vegetables
Combine and Finish the Dish
Incorporate other traditional vegetables like raw banana (kancha kadali), drumsticks (sajana chhuin), or broad beans (simba) along with the potatoes and pumpkin.
While Rohu (Rohi) is traditional, you can also make this dish with the head of a Catla (Bhakura) fish for a slightly different flavor profile.
Increase the amount of red chili powder to 1.5 teaspoons and add 1-2 more slit green chilies for a fiery kick.
The fish head is a concentrated source of Omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
Fish is a high-quality protein source, essential for muscle repair, growth, and overall body function. This dish provides a substantial protein boost.
The medley of vegetables like pumpkin, brinjal, and potato provides essential vitamins (A, C, K), minerals, and dietary fiber, which aids digestion and promotes gut health.
Spices like turmeric contain curcumin, a powerful anti-inflammatory compound. Combined with the Omega-3s from the fish, this dish can help combat chronic inflammation.
One serving of Machha Chhencheda (approximately 325g) contains an estimated 350-450 calories. The exact count can vary based on the amount of oil used and the specific size of the fish head.
Yes, it can be a healthy dish. The fish head is an excellent source of Omega-3 fatty acids, protein, and minerals like iron and zinc. The variety of vegetables adds fiber, vitamins, and antioxidants. To make it healthier, you can use slightly less oil.
Pancha Phutana is a whole spice blend essential to Odia cuisine. It consists of five spices in equal parts: cumin seeds (jeera), mustard seeds (sorisa), fenugreek seeds (methi), fennel seeds (pan madhuri), and nigella seeds (kala jeera).
Traditionally, this dish is made exclusively with the fish head due to its unique flavor and texture. Using other parts of the fish would result in a different dish, more like a standard fish curry (Machha Tarkari).
If your chhencheda is too watery, simply remove the lid and cook it on medium-high heat for a few more minutes. This will allow the excess moisture to evaporate. Lightly mashing the vegetables also helps in thickening the consistency.
Absolutely! Machha Chhencheda is one of those dishes that tastes even better the next day as the flavors have more time to meld. You can store it in an airtight container in the refrigerator for up to 2 days.