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We hope you got insight from reading it, now let’s go back to malabar spinach fish head curry recipe. To cook malabar spinach fish head curry you need 16 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to cook Malabar Spinach Fish Head Curry:
- Provide 2 fish heads(of rohu fish)
- Prepare 1 bunch malabar spinach
- Use 2 potatoes peeled & cut into small cubes
- Use 150 g pumpkin cut into small
- Take cubes (optional)
- Take 1 tomato chopped
- Prepare 1 onion chopped
- Prepare 2 tsp mustard seeds
- You need 2 tsp cumin seeds
- Use 5-6 garlic cloves
- Take 2 green chillies chopped
- Get 2 tbsp mustard oil
- Get To taste salt
- Prepare 1/2 tsp turmeric powder
- Provide 1 tsp chilli powder
- Use 1 tsp mustard seeds for tempering
Instructions to make Malabar Spinach Fish Head Curry:
- Wash and marinate the fish heads with salt and little turmeric powder. Keep aside.
- Remove Malabar spinach leaves of their stems.
- Wash both the leaves and stems well. Then chop the leaves roughly. Also chop the stems into 2 inches length. Keep them aside.
- Make a fine paste out of the mustard seeds, cumin seeds (2 tsp each), garlic cloves and green chillies.
- 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.
- Heat remaining oil in the same wok. Add mustard seeds. When they sizzle, add chopped onion and fry till onion turns translucent.
- 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.
- Add the fried and crushed fish heads and saute for a minute or two.
- 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.
- Open the lid and finally add malabar spinach leaves. Cook covered for 5 minutes or till water dries up. Turn off the flame.
- Serve hot with rice as a side dish.
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