Entree: India – Odisha – ମାଛ ଘଣ୍ଟା ➤ Mācha Ghaṇṭā (Odisha fish and vegetable curry in a mustard-coconut gravy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 10 min

Total 1 hr

Ingredients

- 1 lb (454 g) firm white fish (rohu, catla, or similar), cut into 1.5–2 inch (4–5 cm) pieces
- 3 tbsp (45 ml) mustard oil
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (5 g) salt, plus more to taste
- 1 medium onion, finely sliced, about 5 oz (140 g)
- 2 medium green chilies, slit lengthwise
- 1 cup (150 g) diced eggplant (brinjal)
- 1 cup (100 g) drumstick pieces or other seasonal vegetable (optional)
- 1/2 cup (50 g) freshly grated coconut or desiccated if fresh not available
- 2 tbsp (30 g) white poppy seeds (khus khus)
- 2 tbsp (30 g) yellow or black mustard seeds, ground to a paste with 2–3 tbsp (30–45 ml) water
- 1 tbsp (15 ml) tamarind pulp (or 1/2 tsp (2 g) dry mango powder for slight tang)
- 1/2 tsp (1 g) nigella seeds (kalonji) or 1/2 tsp (1 g) cumin seeds
- 1/2 tsp (1 g) sugar (optional, balances mustard sting)
- 2 cups (475 ml) water
- Fresh cilantro leaves for garnish

Instructions

1. Rinse fish pieces, pat dry and gently toss with turmeric and 1/2 tsp salt; set aside 10 minutes.
2. Grind the grated coconut, poppy seeds and mustard seeds with 2–3 tbsp (30–45 ml) water to a smooth, slightly coarse paste; set aside.
3. Heat mustard oil in a deep skillet or kadai until hot but not smoking. Fry fish pieces in batches for 1–2 minutes per side until lightly golden; remove and drain on paper towels. Reserve oil in the pan.
4. In the same pan, add nigella or cumin seeds and allow to sizzle briefly, then add sliced onion and green chilies; sauté until translucent and beginning to brown around the edges.
5. Add the diced eggplant and other vegetables and stir for 2–3 minutes. Pour in 2 cups (475 ml) water, tamarind pulp, remaining salt and sugar; bring to a simmer and cook until vegetables are nearly tender, about 8–10 minutes.
6. Stir the mustard-coconut-poppy paste into the simmering vegetables; mix well and cook 4–5 minutes so the gravy thickens and oil separates slightly.
7. Gently add the fried fish pieces to the gravy, spooning sauce over them; simmer on low for 6–8 minutes until fish is cooked through and flavors meld. Adjust seasoning.
8. Garnish with fresh cilantro and serve hot with steamed rice.