All you need a little patience and the love for food to cook Fish with Malabar spinach.
Poi-Machha or Fish with Malabar spinach is a satisfying dish. It brings your taste bud a pickled flavor making you crave for more.
I tried Poi-Machha in a wedding function for the first time. It was a live fish counter. The guy was cooking fish with Malabar spinach on a big iron skillet. The sight was enough to tempt a fish lover like me.
The spices used in Poi-Machha are very similar to what you use in making pickle. Kalonji ,mustard and fennel seeds together bring a distinct flavor to Poi-Machha. Malbar Spincah does not taste like spinach. It has a hint of citrus and pepper tastes.
I will never suggest to replace mustard oil with other oil. The flavor of mustard oil uplifts the pickling taste of the dish. Where as other oil will fail to do so.
It has to be served directly from tawa to your plate. Serve as starter or just enjoy 2-3 slices as a main-course. Usually the big fish like Rohu or Catla slices are used to prepare the dish. But you can always experiment with other varity of Fish .