Poi Machha
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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.
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Ingredients
- 400 gm Rohu Fish slices
- 12 Spinach leaves Malabar Spinach, 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
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Instructions
- Marinate Fish slices with garlic paste, turmeric, Kashmiri chili powder and salt for 10 min.
- In the mean time dry roast mustard seed, fennel seed, fenugreek and kalonji. Cool it and make a powder of it.
- 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.
- 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.
- 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.
Recipe Nutrition
Calories: 168 kcal | Carbohydrates: 13 g | Protein: 22 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 44 mg | Sodium: 143 mg | Potassium: 669 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 1515 IU | Vitamin C: 5 mg | Calcium: 139 mg | Iron: 3 mg
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