🐟 When the Head of the Fish Becomes the Heart of the Dish
In many Odia homes, the head of the fish (macha munda) is never wasted — it’s revered, cooked with care, and served with pride.
Macha Munda Ghanta is not just a dish, it’s a celebration — of resourcefulness, tradition, and flavor. Made with chana dal, seasonal vegetables, and fried fish head, this curry is mildly spiced, mustard-oil rich, and beautifully balanced.
If you love bold Odia flavors, don’t miss my Poi Chingri Curry or Bagda Fry.
🛒 What You’ll Need (Serves 3–4):
1 large fish head (rohu or katla), cleaned and cut into halves
½ cup chana dal, soaked for 1 hour
2 cups mixed vegetables (potato, raw banana, pumpkin, brinjal)
1 small onion, sliced
1 tbsp ginger-garlic paste
1–2 green chilies
1 tsp panch phoron or mustard + cumin seeds
1–2 dry red chilies
½ tsp turmeric powder
1 tsp red chili powder
Salt to taste
3–4 tbsp mustard oil
Fresh coriander for garnish
🍛 How to Make It – Bold, Nutritious & Traditional
1. Fry the Fish Head
Marinate the fish head with salt and turmeric. Heat mustard oil until smoking, then fry the head until crispy and browned. Break into large chunks. Set aside.
2. Cook Dal & Veggies
Boil soaked chana dal and chopped vegetables with a pinch of turmeric and salt until just tender. Don’t overcook.
3. Prepare the Masala Base
In a kadai, heat 1–2 tbsp mustard oil. Add panch phoron, red chilies. Add sliced onions, green chilies, and ginger-garlic paste. Sauté until golden.
4. Combine Everything
Add boiled dal-vegetable mix to the masala. Add red chili powder and a little water. Stir well.
Add the fried fish head chunks gently. Simmer uncovered for 5–7 mins. Let the flavors come together without breaking the fish head too much.
5. Finish & Serve
Garnish with coriander. Serve hot with steamed rice, lemon wedge, and raw onion if you like it rustic.
❤️ Why Macha Munda Ghanta Is an Heirloom Favorite
Makes use of the whole fish – no waste, all flavor
Nutritious and hearty
Rich with mustard oil, dal, and vegetable goodness
Because every Odia kitchen has a story behind this dish
The Pinch of Masala 