Poi besara (malabar spinach with a fish head and few veggies) Recipe

Cooking Directions

• STEP 1.Clean and wash the malabar spinach leaves thoroughly.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
• STEP 3.Add chopped onions, garlic, and ginger. Saute until the onions turn golden brown.
• STEP 4.Add turmeric powder, red chili powder, and salt. Mix well.
• STEP 5.Add the fish head and cook for a few minutes until it is slightly browned.
• STEP 6.Add chopped tomatoes, potatoes, and green chilies. Cook until the tomatoes are soft.
• STEP 7.Add the malabar spinach leaves and cook until they wilt.
• STEP 8.Add water and cover the pan. Let it simmer for 10-15 minutes.
• STEP 9.Serve hot with steamed rice or roti.

Cooking Tips

• Make sure to clean the malabar spinach leaves thoroughly to remove any dirt or impurities.
• You can use any type of fish head for this recipe, but larger fish heads tend to have more flavor.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• Garnish with fresh coriander leaves for added freshness and flavor.

Storage and Serving

• Poi besara is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.