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Monday, July 4, 2011

Mudhi Ghanta ( Fish Head cooked with Lentil and select Vegetables )

Much before chicken became the meat of choice (though convenience is more appropriate word), fish was a regular feature in most Odia housholds. Except for the Sundays which were reserved for mutton, non-vegetarian preparations consisted of a variety of fish recipes. While fish is mostly cooked on it's own, the fish head is often prepared with lentils and/or select vegetables. Maccha Ghanta, Maccha Mahura and Mudhi Ghanta are example of such dishes.

Mudhi Ghanta used to a regular at weddings in the coastal districts of Odisha much like the Potolo Rasa, Aau/Ambada Khatta, Nadia Raee and Chenna Tarkari.

Read on for the recipe -
















Cooking Time Required : 35 mins

Ingredients:

  • 1 cup Channa dal, 
  • 1 large tomato 
  • 1 medium potato (cut into cubes)
  • 1/2 cup pumpkin cubes 
  • 2-3 potolo/pointed gourd ( peel and cut each into 3 pieces )
  • 1 fried fish head 
  • 1 fried fish tail (optional)
  • 1/2 tsp turmeric powder
  • 1/3 tsp cumin seeds
  • salt to taste
  • 5-6 tsp mustard oil ( can use any vegetable oil )

For the masala paste -

  • 1 medium onion
  • 1 inch ginger
  • 7-8 garlic cloves
  • 1 inch cinnamon stick
  • 2 green cardamom,
  • 2-3 cloves
  • 2 nos bay leaf, 
  • 2-3 dry red chilli 

Preparation: Wash and soak the channa dal for 2-3 hours.

Grind the onion, ginger and garlic along with the spices (except bay leaf) into a smooth paste.

Cooking: Cook the soaked channa dal with a little water, salt and turmeric in a pressure cooker for 1-2 whistles. Keep aside till steam escapes.

Heat 2 tsp oil in the wok. Add the potato, pumpkin and pointed gourd. Sprinkle some salt. Fry for 4-5 mins.

Transfer the fried vegetables into the pressure cooker. Cook for 1 whistle on a high flame along with dal. Keep aside.

Add another teaspoon of oil to the same wok. Add the fish and crush it with a spatula. Fry on medium high till it turns reddish. Remove and keep aside.

Heat remaining oil in the wok. Add the cumin seeds and bay leaf.

Allow seeds to crackle and then add a little turmeric ( for color ). Take care not to burn it.

Add the masala paste. Cook the masala for 5-6 mins till raw smell goes away.

Add the chopped tomato and cook for another 5 mins for it to soften. Add the boiled channa dal and veggies. Mix well and cook for 3 mins.

Add 1/2-1 cup of water and bring to a boil. Add more salt if required. Simmer for 5-6 mins or till you get the desired consistency.

Finally add the fried and crushed fish pieces . Mix well and remove from the flame.

Serve hot with dal-rice/rotis.

































10 comments:

  1. Delicious looking spicy curry...

    ReplyDelete
  2. Muri Ghanta is also very popular in Bengal as well. Yours is looking very tempting.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  3. Muri ghanta looks inving and tempting....

    ReplyDelete
  4. looks superb and yummy..i prepare it by adding some pumpkins to this recipe...:)

    ReplyDelete
  5. Muri ghanta looks spicy, yummy and tempting. Feel like having it now as I love it very much.

    ReplyDelete
  6. Super yummy..looks so inviting.

    ReplyDelete
  7. Looks like a delicous curry to go with roti's..

    ReplyDelete
  8. Dear AOF
    I had missed this one. Very nice recipe. In Bengali version , Bhaja Muga dali is used. But it is a great idea. I am going to try your recipe with Chana dali as soon as I buy a Rohu fish, ( I had a big head in the fridge, but used it up in chhin-chaDa today only , ha ha
    Bhala thiba

    ReplyDelete

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