Poi Macha, a local dish from Odisha | How to make Poi Macha, a local dish from Odisha

By Sai Priya  |  27th Apr 2016  |  
4.7 from 3 reviews Rate It!
  • Poi Macha, a local dish from Odisha, How to make Poi Macha, a local dish from Odisha
Poi Macha, a local dish from Odishaby Sai Priya
  • Prep Time

    30

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

35

3





About Poi Macha, a local dish from Odisha

A typical local preparation from Odisha. Fish, the staple food of Odisha is cooked with Poi (Malbar Spinach)and is truly lip-smacking.

Poi Macha, a local dish from Odisha, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Poi Macha, a local dish from Odisha is just mouth-watering. This amazing recipe is provided by Sai Priya. Be it kids or adults, no one can resist this delicious dish. How to make Poi Macha, a local dish from Odisha is a question which arises in people's mind quite often. So, this simple step by step Poi Macha, a local dish from Odisha recipe by Sai Priya. Poi Macha, a local dish from Odisha can even be tried by beginners. A few secret ingredients in Poi Macha, a local dish from Odisha just makes it the way it is served in restaurants. Poi Macha, a local dish from Odisha can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Poi Macha, a local dish from Odisha.

Poi Macha, a local dish from Odisha

Ingredients to make Poi Macha, a local dish from Odisha

  • Rohu fish cut slices 400 gm
  • Poi (Malbar Spinach ) leaves 10
  • Turmeric powder 1 tsp
  • Kashmiri Red Chilli powder 2 tbsp
  • Salt as per taste
  • Garlic paste 2 tbsp
  • Hung curd 1/2 cup
  • Mustard seed 1 tbsp
  • Fennel seed 1 tbsp
  • Kalonji seed 1 tbsp
  • Fenugreek seed 1/2 tbsp
  • Mustard oil

How to make Poi Macha, a local dish from Odisha

  1. Marinate the fish slices with garlic paste, kashmiri chili powder and salt for 10 mins.
  2. In the mean time, dry roast the mustard seed, kalonji, fenugreek and fennel seed in a pan. Cool it and make a powder of it.
  3. Heat 2 tbsp mustard oil in a pan and cool it. Add it to the fish, then add the prepared spices powder to the fish. Add curd and mix it well. Marinate it for 15 mins.
  4. Take a tawa and put 1/2 tsp mustard oil. Put one malbar leaf on tawa and on top put one slice of fish with little marination. Cook at a medium flame. Cook on both sides of the fish on top of the Malbar leaf. It won't take more than 5 minutes for each slice to cook well.
  5. In this similar way, cook all the fish pieces with malbar leaves.
  6. Serve it hot and enjoy as a starter or side-dish.

Reviews for Poi Macha, a local dish from Odisha (3)

Shipra Saxena2 years ago

Amazing dish! Can we use normal spinach leaves to prepare this dish?
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Sukhmani Bedi2 years ago

Reply

Saswati Behera2 years ago

OMG..looks so delicious
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