The Big White (Silver) Mullet Fish, locally known as Khainga, takes center stage in the culinary traditions of Puri, Odisha, where it transforms into a delectable dish known as Macha Ghanta Besar. This exquisite recipe, a culinary gem of the region, becomes a cherished staple during festive occasions such as Dasahara or Manasika Puja. The dish not only showcases the unique flavors and textures of the Khainga fish but also embodies the spirit of celebration and community that defines the festive atmosphere in Odisha. As we delve into the preparation of Macha Ghanta Bessar, let’s embark on a gastronomic journey that reflects the cultural richness and culinary heritage of this vibrant Indian state.
How To Make Khainga Macha Ghanta Besara
Ingredients
Masala for Paste
- 1 Spoon Cumin Seeds
- 3 Spoon Coriander
- 2 Inch Cinnamon
- 1 ½ Spoon Fennel Seeds
- 2 Inch Raw Ginger
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- 2 Dry Red Chili
- 1/2 Spoon Mustard Seeds
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- 2 Spoon Mustard Paste
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- 1 KG Khainga Fish ( Silver Mullet )
- 1/2 KG Prawn Fish
Vegetables
- 4 Raw Bananas
- 100 Gram Yam ( Desi Alu, Mati Alu )
- 2 medium sized Potato
- 100 Gram Pumpkin
- 200 Gram Cauliflower
- 200 Gram Cabbage
Instructions
- Wash, Cut the Fish and Prawn, for this recipe exactly fish cuting size not matter.
- In a blender or grinder, make a fine paste of the masala like Cumin Seeds,Coriander,Cinnamon,Fennel Seeds and raw Ginger.
- Fry the fish and fish is cooked, use a fork or hand to shred the fish into small pieces. You can add bone of fish for it's beneficial oil. Head tail of Khainga Fish is chewable and delicious.
- Fry Prawn and pound it little with silapua or harmer.
- Cut the mixed vegetables into medium-sized pieces.
- In a large kadhai or pan, heat the mustard oil over medium heat.
- Add Mustard seeds and dry red Chilis , let it crackle for 1 minute.
- Add the diced tomato and haldi and sauté for 2 minutes.
- Add the masala paste and sauté for 2-3 minutes.
- Add the mixed vegetables and sauté for 5-7 minutes, or until the vegetables are slightly tender.
- Add a little water if the masala paste begins to dry out.
- Add the fried shredded fish and Chingudi and sauté for 2-3 minutes.
- Put 2 spoon mustard paste and add 1/2 cup water. Bring to a boil.
- Reduce heat to low and let simmer for 5-7 minutes, or until the vegetables are fully cooked and the flavors are well combined.
- Serve Macha Ghanta Bessar with steamed rice for a delicious and flavorful meal.
Finally, add mustard paste to season the dish and cook until the vegetables are fully cooked and the flavors have melded together.
In the aromatic symphony of Khainga Macha Ghanta Besara, we discover not just a dish but a celebration of tradition, flavors, and community. As the vegetables tenderize and the spices meld into a harmonious melody, the essence of Odia festivities comes alive. The succulent shreds of fish, the subtle crunch of prawn, and the wholesome goodness of seasonal vegetables make this dish a true gastronomic delight. Served with steamed rice, Macha Ghanta Bessar not only satisfies the appetite but also nurtures a connection to the cultural roots of Odisha. May this culinary journey through the heart of Odisha’s festive cuisine bring joy, warmth, and a taste of tradition to your celebrations.
