Macha Mahura Recipe – Odia Style Fish Curry With Vegetables
The Macha Mahura is a traditional Odia fish curry that beautifully combines tender Rohu fish with a medley of vibrant vegetables, lending a rich texture and flavor that is truly comforting. This dish, often enjoyed with steamed rice, represents the culinary heritage of Odisha, celebrating the use of fresh ingredients and aromatic spices. The perfect harmony between the fish and vegetables, along with the spices, creates a dish that is as nutritious as it is delicious, making it an excellent choice for a wholesome dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kaddu (Parangikai/Pumpkin) | 1/4 cup |
| Colocasia root (Arbi) | 2 pieces |
| Elephant yam (Suran/Senai/Ratalu) | 1/4 cup |
| Plantain Stem | 2 pieces |
| Kala Chana (Brown Chickpeas) | 2 tablespoons |
| Badi (wadi) – fried | 5 pieces |
| Rohu fish | 500 grams |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Fennel seeds (Saunf) | 1 teaspoon |
| Cloves (Laung) | 4 pieces |
| Cumin seeds (Jeera) | 1 teaspoon |
| Whole Black Peppercorns | 1 tablespoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Turmeric powder (Haldi) | 1 teaspoon |
| Panch Phoran Masala | 1 teaspoon |
| Onion – finely sliced | 1 piece |
| Ginger Garlic Paste | 1 tablespoon |
| Salt | To taste |
| Sunflower Oil | 2 tablespoons |
| Water | As needed |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 350 |
| Protein | 25 grams |
| Carbohydrates | 40 grams |
| Fat | 10 grams |
| Fiber | 7 grams |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Instructions
To embark on the delightful journey of making Macha Mahura, start by soaking the kala chana (brown chickpeas) overnight. This soaking process will enhance their texture and facilitate quicker cooking.
Next, heat a frying pan over medium heat and dry roast the whole coriander seeds, cumin seeds, black peppercorns, fennel seeds, cinnamon stick, and any bay leaves you may have. Once these spices are fragrant and slightly darkened, grind them into a fine powder and set them aside. In the same pan, dry roast the fried wadis until they are crispy and aromatic, then set aside as well.
In a separate pot, steam the Rohu fish along with a sprinkle of salt, a teaspoon of turmeric, and a bay leaf for about 5 to 10 minutes, just until the fish is cooked through. After steaming, strain the water using a wire strainer, then gently smash the fish using the back of a spoon. This method will help separate the bones from the flesh, allowing you to gather just the tender fish meat.
Heat the required amount of sunflower oil in a kadhai (wok). Once the oil is hot, transfer the boneless fish into the kadhai and fry it until it resembles small, crispy pebbles. This technique, known as Macha Kharada, enhances the flavor of the fish and adds texture. Set the fried fish aside for later use; this dish can also be served alongside Pakhala, a traditional rice water dish.
While the fish is frying, chop all your vegetables into small cubes, ensuring they cook evenly. In a large pot, combine all the chopped vegetables, a bit of salt, turmeric powder, the kala chana, and enough water to cover the ingredients. Boil this mixture until the vegetables are half-cooked, then add 2 tablespoons of the spice powder you prepared earlier along with 1 tablespoon of sugar. Cover the pot and continue cooking until the vegetables are tender and infused with the spices.
Once the vegetables are done, add a bit more oil to the kadhai and introduce the Panch Phoran Masala. After a few seconds, add the finely sliced onions and sauté until they turn golden brown. Then, stir in the ginger garlic paste, cooking until everything is well combined and aromatic.
Now it’s time to combine the elements: add the fried fish and boiled vegetables into the kadhai. Stir gently to combine, allowing the flavors to meld together as they cook for another 10 minutes. Finally, fold in the fried crushed wadis and sprinkle a bit of garam masala on top for an extra burst of flavor.
Serve the Macha Mahura hot, ideally alongside a bowl of fluffy steamed rice for a complete and satisfying meal. You can also consider adding a refreshing Kachumber Salad on the side, with its crisp veggies and zesty dressing, to balance the rich flavors of the curry. Enjoy this dish with family and friends, and delight in the vibrant flavors of Odisha!
Tips for Best Results
- Ensure that the fish is fresh for the best flavor and texture.
- Adjust the spices according to your heat preference; you can add more or less of the panch phoran or garam masala.
- Feel free to mix in any seasonal vegetables you enjoy or have on hand for added nutrition.
This Macha Mahura not only nourishes the body but also warms the heart with its delightful flavors, bringing a taste of Odia tradition right to your dining table. Enjoy the process of cooking and the joy of sharing this beautiful dish with your loved ones!
