Easiest Way to Prepare Tasty 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.

Malabar Spinach Coconut Curry (Vaali Ambat). Malabar Spinach is also referred to Indian Spinach, Ceylon Spinach. It is called as pui shak in Ilish macher matha diye pui shaak which can be translated as Malabar spinach curry with Hilsa head - a typical recipe from Bengal proving our love for fish! You can have Malabar Spinach Fish Head Curry using 16 ingredients and 11 steps. Here is how you cook it.

Ingredients of Malabar Spinach Fish Head Curry

1. You need of fish heads(of rohu fish).
2. You need of malabar spinach.
3. It's of potatoes peeled & cut into small cubes.
4. You need of pumpkin cut into small.
5. It's of (optional).
6. You need of tomato chopped.
7. It's of onion chopped.
8. It's of mustard seeds.
9. It's of cumin seeds.
10. It's of garlic cloves.
11. Prepare of green chillies chopped.
12. You need of mustard oil.
13. You need of salt.
14. It's of turmeric powder.
15. Prepare of chilli powder.
16. It's 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 matthi curry, also known as fish curry, is an Indian dish.

Malabar Spinach Fish Head Curry instructions

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..

It consists of sardines semi-stewed in a Kerala-style curry with assorted vegetables, such as okra or onions. It is usually served with rice, naan, bread, or tapioca. Learn how to make/prepare Malabari Fish Curry by A few Curry leaves. How to make Malabari Fish Curry: Clean the fish of the foreign particles and cut it into pieces. Take a saucepan and heat oil in it.