Poi Besara (Malabar spinach with a fish head and few veggies) | How to make Poi Besara (Malabar spinach with a fish head and few veggies)

By sweta biswal  |  5th May 2016  |  
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  • Poi Besara (Malabar spinach with a fish head and few veggies), How to make Poi Besara (Malabar spinach with a fish head and few veggies)
Poi Besara (Malabar spinach with a fish head and few veggies)by sweta biswal
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    3

    People

15

0





About Poi Besara (Malabar spinach with a fish head and few veggies)

A very light and healthy recipe that is frugal and yet so very delicious just like the typical Odia Cuisine! Rather than heavy masalas, a very light mustard paste is used for the flavoring of this dish.

Poi Besara (Malabar spinach with a fish head and few veggies) is a delicious dish which is enjoyed by the people of every age group. The recipe by sweta biswal teaches how to make Poi Besara (Malabar spinach with a fish head and few veggies) step by step in detail. This makes it easy to cook Poi Besara (Malabar spinach with a fish head and few veggies) in your kitchen at home. This recipe can be served to 3 people. You can find this dish at most restaurants and you can also prepare Poi Besara (Malabar spinach with a fish head and few veggies) at home. This amazing and mouthwatering Poi Besara (Malabar spinach with a fish head and few veggies) takes 10 minutes for the preparation and 25 minutes for cooking. The aroma of this Poi Besara (Malabar spinach with a fish head and few veggies) is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Poi Besara (Malabar spinach with a fish head and few veggies) is a good option for you. The flavour of Poi Besara (Malabar spinach with a fish head and few veggies) is palatable and you will enjoy each and every bite of this. Try this Poi Besara (Malabar spinach with a fish head and few veggies) and impress your family and friends.

Poi Besara (Malabar spinach with a fish head and few veggies)

Ingredients to make Poi Besara (Malabar spinach with a fish head and few veggies)

  • 2 medium sized potatoes (cut into small cubes)
  • 1 cup pumpkin (cut into small cubes)
  • 1 cup malabar spinach stems (slit into 2)
  • 2 cups malabar spinach leaves (shredded)
  • 1 large Rohu/ Catla fish head
  • 1 medium sized onion
  • 2 tsp mustard seeds
  • 10 garlic cloves
  • 2 dry red chillies ( add this if you want it spicy)
  • 5-6 tsp oil
  • 1/5 tsp turmeric
  • 1/4 tsp mustard seeds for tempering
  • A pinch of nigella seeds (kala jeera)
  • Salt to taste

How to make Poi Besara (Malabar spinach with a fish head and few veggies)

  1. Wash and marinate the fish head with salt and a little turmeric.
  2. Make a fine paste out of 2 tsp mustard seeds, half of the garlic cloves and red chillies. Dissolve this paste in 1 cup of water and keep aside.
  3. Crush the remaining garlic and chop the onion into medium sized pieces.
  4. Heat 3 tsp oil in a wok. Add the fish head and fry it.
  5. Once it looks browned on all sides, remove it and crush with a heavy object. Add it back to the wok and fry till it's crisp on a low flame.
  6. At the same time as you start cooking the fish, heat the remaining oil in another wok. Add the mustard, nigella seeds and crushed garlic. Once they turn fragrant, add the onion and fry till it's translucent.
  7. Add the potato, pumpkin and malabar spinach stems. Sprinkle salt over the veggies and let them cook for 6-7 mins on a medium flame.
  8. Finally add the malabar spinach leaves and toss on high for 2 mins.
  9. Now carefully pour the mustard paste water over the vegetables while taking care to leave the solid residue in the cup. ( The solid portion can make the curry bitter)
  10. Add another cup of water and adjust the salt. Cook it covered till all the vegetables are done, especially the malabar spinach stems which take a long time to cook.
  11. Once most of the water has reduced in quantity, add the crisp fish head bits to the curry. Mix and remove it immediately from the flame.
  12. Serve hot with white rice and Dal/ Pakhala.

My Tip:

If you do not have a fish head, this can be made using other parts of the fish as well. However it tastes best when cooked with a fish head.

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