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  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryNon-Veg
  • Cuisine TypeIndian
  • Good for Lunch

About this recipe

A lip-smacking dish prepared with Malabar spinach and Fish. It brings your taste bud a pickled flavor making you crave for more. I tried this dish a year back at a marriage party in Odisha & I ended eating 3 piece :) This looks very tempting ,so can be a winner in your party . I have prepared with Rohu Fish ,but you can try with other fish like prawn, bhetki etc.

Ingredients for "poi-machha"

  • 400 gm Rohu Fish slices
  • 12 Malabar Spinach leaves big size
  • 2 tbsp Garlic Paste
  • 2 tbsp Kashmiri Chili Powder
  • 1 tsp Turmeric powder
  • 1 tbsp Fennel seed
  • 1 tbsp Mustard Seed
  • 1 tbsp Kalonji
  • 1/2 tsp Fenugreek seed
  • 1/2 cup Hung Curd
  • Salt to tase
  • Mustard Oil

How to cook "poi-machha"

  1. Marinate Fish slices with garlic paste,turmeric,Kashmiri chili powder and salt for 10 min. n the mean time dry roast mustard seed,fennel seed,fenugreek and kalonji. Cool it and make a powder of it.
  2. Heat 2 tbsp Mustard oil to it's smoke point and cool it completely.Add this oil to fish along the prepared spices powder. Add curd and mix well.Marinate for 15 min.
  3. Take a tawa and put 1/2 tsp mustard oil.Put one malabar spinach leaf on tawa and on top put one slice of fish with little marination.
  4. Cook at medium flame both side of fish on skillet/tawa .It won't take more than 5 minutes for each slice to cook.Serve hot.
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