Poi-Machha/Fish cooked with Malabar spinach

It brings your taste bud a pickled flavor making you crave for more.

I tried this dish a year back at a marriage party in Odisha & I ended eating 3 piece 🙂

This looks very tempting ,so can be a winner in your party .

I have prepared with Rohu Fish ,but you can try with other fish like prawn, bhetki etc.

Print Recipe

"Poi-Machha"

Cuisine

oriya

Prep Time

30 minutes

Cook Time

30 minutes

Servings

to

Ingredients

• 400 gm Rohu Fish slices
• 12 malabar spinach leaves big size
• 2 tbsp garlic Paste
• 2 tbsp kashmiri chili powder
• 1 tsp turmeric powder
• salt per taste
• 1 tbsp fennel seed
• 1 tbsp mustard seed
• 1 tbsp Kalonji
• 1/2 tsp Fenugreek seed
• 1/2 cup hung curd
• salt per taste
• mustard oil

Cuisine oriya Prep Time 30 minutes Cook Time 30 minutes Servings to Ingredients 400 gm Rohu Fish slices 12 malabar spinach leaves big size 2 tbsp garlic Paste 2 tbsp kashmiri chili powder 1 tsp turmeric powder salt per taste 1 tbsp fennel seed 1 tbsp mustard seed 1 tbsp Kalonji 1/2 tsp Fenugreek seed 1/2 cup hung curd salt per taste mustard oil

Instructions

1. Marinate Fish slices with garlic paste,turmeric,Kashmiri chili powder and salt for 10 min.
2. n the mean time dry roast mustard seed,fennel seed,fenugreek and kalonji. Cool it and make a powder of it.
3. Heat 2 tbsp Mustard oil to it's smoke point and cool it completely.Add this oil to fish along the prepared spices powder.
4. Add curd and mix well.Marinate for 15 min.
5. Take a tawa and put 1/2 tsp mustard oil.Put one malabar spinach leaf on tawa and on top put one slice of fish with little marination.

   
6. Cooking on Tawa...
7. Cook at medium flame both side of fish along .It won't take more than 5 minutes for each slice to cook.
8. Serve hot.Enjoy as a starter.

Recipe Notes

 

 

 

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