Poi Machha Recipe: Pan-Seared Fish with Malabar Spinach
1 hour
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About Poi Machha Recipe: Pan-Seared Fish with Malabar Spinach
Poi Machha is a sensational Odia fish recipe featuring succulent fish pan-seared with flavorful Malabar spinach. Its unique pickled-like taste is incredibly addictive – I personally devoured three servings at an Odisha wedding! This show-stopping dish is sure to impress your guests.This recipe uses Rohu fish, but feel free to substitute with other firm white fish like Bhetki or even prawns. The combination of spices and the slightly tangy Malabar spinach creates a truly unforgettable culinary experience.Prepare to be amazed by the ease and speed of this recipe; it's perfect for a weeknight dinner or a special occasion.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Fish Marinade
- 400 gm Rohu Fish or substitute with bhetki, or prawns; cut into 1-inch thick slices, other firm white fish fillets
- 2 tbsp Garlic Paste
- 2 tbsp Kashmiri Chili Powder
- 1 tsp Turmeric Powder
- 1/2 cup Hung Yogurt greek yogurt
- Salt to taste
For the Spice Blend
- 1 tbsp Mustard Seeds
- 1 tbsp Fennel Seeds
- 1 tbsp Nigella Seeds kalonji
- 1/2 tsp Fenugreek Seeds
Other Ingredients
- 12 Malabar Spinach Leaves large leaves
- 4 tbsp Mustard Oil
Instructions
Prepare the Fish Marinade
- Marinate the fish slices with garlic paste, turmeric powder, Kashmiri chili powder, and salt for at least 10 minutes.
Prepare the Spice Blend
- Dry roast mustard seeds, fennel seeds, nigella seeds, and fenugreek seeds in a small pan until fragrant. Let cool completely, then grind into a fine powder using a mortar and pestle or spice grinder.
Marinate the Fish Further
- Heat 2 tablespoons of mustard oil in a small pan until it reaches its smoking point. Remove from heat and let cool completely. Add this infused oil to the fish marinade along with the prepared spice powder and hung curd. Mix well and marinate for another 15 minutes.
Cook the Poi Machha
- Heat 1/2 tablespoon of mustard oil in a non-stick pan or tawa over medium heat. Place a Malabar spinach leaf on the pan, top with a fish slice, and add a small amount of the marinade to the fish. Cook for approximately 2-3 minutes per side, or until the fish is cooked through and flakes easily.
Serve
- Repeat the cooking process for the remaining fish slices and spinach leaves. Serve the Poi Machha hot, garnished as desired.
Recipe Notes
Expert Tips for the Perfect Poi Machha
- For extra flavor, add a pinch of asafoetida (hing) to the spice blend.
- Adjust the amount of Kashmiri chili powder to your preferred spice level.
- If using prawns, reduce the cooking time significantly to prevent overcooking.
- For a richer flavor, use a high-quality mustard oil. Do not use canola or vegetable oil as a substitute.
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Recipe Nutrition
Calories: 168kcalCarbohydrates: 13gProtein: 22gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 44mgSodium: 143mgPotassium: 669mgFiber: 3gSugar: 6gVitamin A: 1515IUVitamin C: 5mgCalcium: 139mgIron: 3mg
Sai Priya
Articles: 34
4 Comments
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This is wonderful! Can’t wait to taste it.
What a delicious recipe! Thanks for posting.
Wow, this looks fantastic!
Looks so delicious! Thanks for the recipe.