Name: Poi Macha, a local dish from Odisha recipe by Sai Priya at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 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

ABOUT Poi Macha, a local dish from Odisha RECIPE

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

Ingredients Serving: 4

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

Instructions

Marinate the fish slices with garlic paste, kashmiri chili powder and salt for 10 mins.
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.
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.
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.
In this similar way, cook all the fish pieces with malbar leaves.
Serve it hot and enjoy as a starter or side-dish.

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