Made with fish head, lentils, vegetables, and aromatic spices, Macha Ghanta is a nutritious and soul-satisfying dish that represents Odisha’s love for temple-style cooking.
Homemade Macha Ghanta
Macha Ghanta (ମାଛ ଘାଣ୍ଟ) is a temple-style fish curry where the fish head (usually Rohu or Catla) is cooked with lentils, vegetables, and spices. The term “Ghanta” means a mixed preparation, similar to a vegetable stew with fish.
Key Ingredients:
- Fish Head (Macha Munda) – Rich in collagen & flavor
- Turmeric, Panch Phoron, Garlic, Ginger – Essential spices
- Mixed Vegetables (Potato, Pumpkin, Brinjal, Raw Banana)
- Chana Dal (Split Bengal Gram) – Adds thickness
- Mustard Oil & Ghee – Enhances aroma
- History & Cultural Significance
How to Cook authentic Odia Macha Ghanta
Ingredients (Serves 4)
- Fish Head (Rohu/Catla) – 1 large (cleaned & cut)
- Chana Dal – ½ cup (soaked for 30 mins)
- Mixed Vegetables – 1 cup (potato, pumpkin, brinjal, raw banana)
- Mustard Oil – 3 tbsp
- Ghee – 1 tbsp
- Panch Phoron – 1 tsp (cumin, mustard, fennel, fenugreek, nigella seeds)
- Turmeric Powder – 1 tsp
- Red Chili Powder – 1 tsp
- Ginger-Garlic Paste – 1 tbsp
- Tomato – 1 (chopped)
- Green Chilies – 2 (slit)
- Coriander Leaves – For garnish
- Salt – To taste
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Method:
- Fish Head Preparation for Traditional Recipes
Marinate fish head with turmeric & salt for 15 mins.
Shallow fry in mustard oil. Set aside. - Cook the Dal & Vegetables
– Boil chana dal with turmeric powder in water until soft.
– In a pan, heat mustard oil + ghee, temper Panch Photan, ginger-garlic paste, green chilies.
– Add chopped tomatoes, spices (turmeric, red chili powder).
– Toss in vegetables, sauté for 5 mins. - Combine & Simmer
Add cooked dal + water, bring to a boil.
Gently place fried fish head, simmer for 10 mins on low flame.
Garnish with coriander leaves. - Serve Hot!
Best with steamed rice, pakhal (fermented rice), or mudhi (puffed rice).
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Eat Smart: Health Perks of Odisha’s Signature Macha Ghanta
✅ Fish head boosts brain health
✅ High Protein (Dal + Fish = Complete protein)
✅ Digestive Aid (Panch Phoron improves metabolism)
✅ Bone Strength (Calcium from fish bones)
✅ Immunity Booster (Turmeric & garlic)
Serving Suggestions & Variations
🔹 With Rice: Pair with aromatic jeera rice or ghee rice.
🔹 As a Soup: Strain broth for a light fish soup.
🔹 Vegetarian Version: Replace fish with paneer or mushrooms.
🔹 Spicier Twist: Add black pepper & garam masala.
Conclusion
Try this authentic Odia recipe and experience the true taste of temple-style Odisha food!
Vegetarian dishes are made with various kinds of vegetables and pulses without fish, and non-veg dishes are made with some vegetables , pulses and various kinds of fishes.
The specialty of “Macha Ghanta” is that vegetables mix with fish, pulses and fishes are cooked together. Fish “ghanta” cannot be made without potatoes, arum, pumpkin and yam.
In the modern method, first the pulses are boiled, then all the vegetables are lightly fried separately, after that a masala is made in which fish, pulses and vegetables are cooked. Finally, a tempering of asafoetida, panchphoran and dried chillies is added.
In the traditional method, the use of oil and spices is relatively less.They use whole spices by grinding them on stone.This taste still persists in the village.🤤
Have you tried Macha Ghanta? Share your experience in the comments! 🐟🌿
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