Easiest Way to Prepare Super Quick Homemade Malabar Spinach Fish Head Curry

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, malabar spinach fish head curry. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Malabar Spinach Fish Head Curry is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Malabar Spinach Fish Head Curry is something which I’ve loved my entire life. They’re nice and they look fantastic.

Presenting Authentic Odia Narangi Poi with Machha Munda Chhencheda. Chhencheda is a dish that is usually cooked with fish head and tail pieces. About Malabar Fish Curry Recipe: A delicious, creamy fish curry with goodness of coconut milk and full of chilllies, coriander and mustard seeds. For a tasty fish curry, there should be a perfect amount of salt, spice and tart in it.

To get started with this recipe, we must first prepare a few components. You can cook malabar spinach fish head curry using 16 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Malabar Spinach Fish Head Curry:

1. Get fish heads(of rohu fish)
2. Prepare malabar spinach
3. Make ready potatoes peeled & cut into small cubes
4. Prepare pumpkin cut into small
5. Make ready (optional)
6. Prepare tomato chopped
7. Prepare onion chopped
8. Take mustard seeds
9. Prepare cumin seeds
10. Prepare garlic cloves
11. Prepare green chillies chopped
12. Make ready mustard oil
13. Prepare salt
14. Make ready turmeric powder
15. Prepare chilli powder
16. Prepare mustard seeds for tempering

Malabar Fish Curry, the name itself is loud enough to say that this curry belongs to the South Indian cuisine. This cuisine is popularly known as the one that uses a lot of spices, as it was born in a region which is known as the spice hub of India. Malabar cuisine has had an influence of lots of food cultures. Method: Chop Malabar spinach leaves and wash them with toordal do not wash before chopping they tend to become soggy.

Instructions to make Malabar Spinach Fish Head Curry:

1. Wash and marinate the fish heads with salt and little turmeric powder. Keep aside.
2. Remove Malabar spinach leaves of their stems.
3. Wash both the leaves and stems well. Then chop the leaves roughly. Also chop the stems into 2 inches length. Keep them aside.
4. Make a fine paste out of the mustard seeds, cumin seeds (2 tsp each), garlic cloves and green chillies.
5. Heat 2-3 tsp oil in a wok. Add the fish heads and fry till they turn browned on all sides. Remove and crush them with a heavy object. Add them back to the wok and fry till crisp on a low flame. Remove to a plate and keep aside.
6. Heat remaining oil in the same wok. Add mustard seeds. When they sizzle, add chopped onion and fry till onion turns translucent.
7. Add all the veggies like potato, pumpkin, malabar spinach stems and tomato. Add turmeric powder, chilli powder, salt and mix well. Let them cook for 3-4 minutes on a medium flame.
8. Add the fried and crushed fish heads and saute for a minute or two.
9. Now add the mustard-cummin seeds paste with a cup of water or as needed. Cover and cook for 10 minutes till potatoes are about to be done.
10. Open the lid and finally add malabar spinach leaves. Cook covered for 5 minutes or till water dries up. Turn off the flame.
11. Serve hot with rice as a side dish.

Malabar cuisine has had an influence of lots of food cultures. Method: Chop Malabar spinach leaves and wash them with toordal do not wash before chopping they tend to become soggy. This fish curry is quite different from what we normally make at home. ithe dish is simply great i being a kannadiga is not familarized with malabar food but my husband is a malabar muslim and he enjoys this curry very much,thank u maria. Malabar Spinach Coconut Curry (Vaali Ambat). Malabar Spinach is also referred to Indian Spinach, Ceylon Spinach.

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