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

May-05-2016
sweta biswal
10 minutes
Prep Time
25 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

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

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.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Orissa
  • Simmering
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 3

  1. 2 medium sized potatoes (cut into small cubes)
  2. 1 cup pumpkin (cut into small cubes)
  3. 1 cup malabar spinach stems (slit into 2)
  4. 2 cups malabar spinach leaves (shredded)
  5. 1 large Rohu/ Catla fish head
  6. 1 medium sized onion
  7. 2 tsp mustard seeds
  8. 10 garlic cloves
  9. 2 dry red chillies ( add this if you want it spicy)
  10. 5-6 tsp oil
  11. 1/5 tsp turmeric
  12. 1/4 tsp mustard seeds for tempering
  13. A pinch of nigella seeds (kala jeera)
  14. Salt to taste

Instructions

  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.

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