Recipe: Perfect Malabar Spinach Fish Head Curry

Malabar Spinach Fish Head Curry. 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.

It is usually served with rice, naan, bread, or tapioca. For a tasty fish curry, there should be a perfect amount of salt, spice and tart in it. So taste the curry and adjust the spicyness, tangyness and seasoning to your taste. You can cook Malabar Spinach Fish Head Curry using 16 ingredients and 11 steps. Here is how you cook that.

Ingredients of Malabar Spinach Fish Head Curry

1. You need 2 of fish heads(of rohu fish).
2. Prepare 1 bunch of malabar spinach.
3. Prepare 2 of potatoes peeled & cut into small cubes.
4. You need 150 g of pumpkin cut into small.
5. You need cubes of (optional).
6. You need 1 of tomato chopped.
7. It's 1 of onion chopped.
8. You need 2 tsp of mustard seeds.
9. Prepare 2 tsp of cumin seeds.
10. You need 5-6 of garlic cloves.
11. Prepare 2 of green chillies chopped.
12. Prepare 2 tbsp of mustard oil.
13. You need To taste of salt.
14. Prepare 1/2 tsp of turmeric powder.
15. Prepare 1 tsp of chilli powder.
16. Prepare 1 tsp of 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).

Malabar Spinach Fish Head Curry step by step

1. Wash and marinate the fish heads with salt and little turmeric powder. Keep aside..
2. Remove Malabar spinach leaves of their stems..
3. Wash both the leaves and stems well. Then chop the leaves roughly. Also chop the stems into 2 inches length. Keep them aside..
4. Make a fine paste out of the mustard seeds, cumin seeds (2 tsp each), garlic cloves and green chillies..
5. 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..
6. Heat remaining oil in the same wok. Add mustard seeds. When they sizzle, add chopped onion and fry till onion turns translucent..
7. 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..
8. Add the fried and crushed fish heads and saute for a minute or two..
9. 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..
10. Open the lid and finally add malabar spinach leaves. Cook covered for 5 minutes or till water dries up. Turn off the flame..
11. Serve hot with rice as a side dish..

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. This fish curry is quite different from what we normally make at home. ithe dish is simply great i being a kannadiga is not familarized with malabar food but my husband is a malabar muslim and he enjoys this curry very much,thank u maria. Method: Chop Malabar spinach leaves and wash them with toordal do not wash before chopping they tend to become soggy.