Malabar spinach with hilsha fish head
Malabar spinach with hilsha fish head

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, malabar spinach with hilsha fish head. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Malabar spinach with hilsha fish head is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Malabar spinach with hilsha fish head is something that I’ve loved my whole life. They are fine and they look wonderful.

The video has got Bengali audio and English subtitles. Hilsha Fish and Arum Spinach Mashed Recipe Remove the lid and add the fried fish head. malabar spinach recipe

To get started with this recipe, we must prepare a few components. You can cook malabar spinach with hilsha fish head using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Malabar spinach with hilsha fish head:
  1. Take 400 gram malabar spinach chopped
  2. Take 2 head part of hilsha fish
  3. Prepare 1 tsp nigella seeds
  4. Get 3-4 green chillies
  5. Take 1/2 tsp turmeric powder
  6. Take To taste salt and sugar
  7. Prepare As needed oil

It is a traditional Bengali recipe and tastes awesome. Hilsha Fish Head With Pui Spinach Ilish Macher Matha Diye Pui Shak Er Chorchori By Keya S Kitchen. ম ছ র ম থ দ য অপ র ব স ব দ র ক মড প ইশ ক Malabar Spinach With Pumpkin And Fish Head. If you don't get malabar spinach, it's fine. Normal spinach or any other leafy vegetables ( shak ) will work here.

Instructions to make Malabar spinach with hilsha fish head:
  1. Heat oil and fry the fish head marinated with salt and turmeric powder
  2. Now keep it aside and temper nigella seeds and slitted green chilli
  3. Add spinach and saute for a while add salt and turmeric powder and cover
  4. Stir occasionally until it softens
  5. Add fish head mix and cover till it starts getting tender
  6. Now as moisture content dries up a bit remove the cover and add sugar
  7. Fry on high heat and mix well
  8. Serve it with rice

You can make this dish in complete vegetarian way too with no fish head. Malabar spinach has stiff, slightly spongy leaves reminiscent of chard. Because of its texture, it's best used cooked rather than in salads. Malabar spinach, also called Mong Toi, originates in India, where it readily grows on vines. This healthy green is easy to grow, as the tough leaves are more tolerant to.

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