Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, malabar spinach fish head curry. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Malabar Spinach Fish Head Curry is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Malabar Spinach Fish Head Curry is something which I have loved my whole life. They’re fine and they look wonderful.
Presenting Authentic Odia Narangi Poi with Machha Munda Chhencheda. Chhencheda is a dish that is usually cooked with fish head and tail pieces. About Malabar Fish Curry Recipe: A delicious, creamy fish curry with goodness of coconut milk and full of chilllies, coriander and mustard seeds. Malabar matthi curry, also known as fish curry, is an Indian dish.
To begin with this recipe, we must prepare a few components. You can have malabar spinach fish head curry using 16 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Malabar Spinach Fish Head Curry:
- Get 2 fish heads(of rohu fish)
- Get 1 bunch malabar spinach
- Make ready 2 potatoes peeled & cut into small cubes
- Get 150 g pumpkin cut into small
- Prepare cubes (optional)
- Prepare 1 tomato chopped
- Prepare 1 onion chopped
- Prepare 2 tsp mustard seeds
- Make ready 2 tsp cumin seeds
- Get 5-6 garlic cloves
- Take 2 green chillies chopped
- Get 2 tbsp mustard oil
- Prepare To taste salt
- Get 1/2 tsp turmeric powder
- Make ready 1 tsp chilli powder
- Make ready 1 tsp mustard seeds for tempering
Malabar Fish Curry, the name itself is loud enough to say that this curry belongs to the South Indian cuisine. This cuisine is popularly known as the one that uses a lot of spices, as it was born in a region which is known as the spice hub of India. Malabar cuisine has had an influence of lots of food cultures. Malabar Spinach Coconut Curry (Vaali Ambat).
Instructions to make Malabar Spinach Fish Head Curry:
- Wash and marinate the fish heads with salt and little turmeric powder. Keep aside.
- Remove Malabar spinach leaves of their stems.
- Wash both the leaves and stems well. Then chop the leaves roughly. Also chop the stems into 2 inches length. Keep them aside.
- Make a fine paste out of the mustard seeds, cumin seeds (2 tsp each), garlic cloves and green chillies.
- Heat 2-3 tsp oil in a wok. Add the fish heads and fry till they turn browned on all sides. Remove and crush them with a heavy object. Add them back to the wok and fry till crisp on a low flame. Remove to a plate and keep aside.
- Heat remaining oil in the same wok. Add mustard seeds. When they sizzle, add chopped onion and fry till onion turns translucent.
- Add all the veggies like potato, pumpkin, malabar spinach stems and tomato. Add turmeric powder, chilli powder, salt and mix well. Let them cook for 3-4 minutes on a medium flame.
- Add the fried and crushed fish heads and saute for a minute or two.
- Now add the mustard-cummin seeds paste with a cup of water or as needed. Cover and cook for 10 minutes till potatoes are about to be done.
- Open the lid and finally add malabar spinach leaves. Cook covered for 5 minutes or till water dries up. Turn off the flame.
- Serve hot with rice as a side dish.
Malabar cuisine has had an influence of lots of food cultures. Malabar Spinach Coconut Curry (Vaali Ambat). Malabar Spinach is also referred to Indian Spinach, Ceylon Spinach. Serve malabar spinach potato curry with steamed rice or with roti. Ilish macher matha diye pui shaak which can be translated as Malabar spinach curry with Hilsa head - a typical.
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