Poi macha Recipe

Cooking Directions

• STEP 1.Marinate the fish with turmeric powder and salt, and set aside for 15 minutes.
• STEP 2.Heat mustard oil in a pan and fry the fish until golden brown. Remove and keep aside.
• STEP 3.In the same pan, add mustard seeds, fenugreek seeds, and dry red chilies. Fry until the seeds splutter.
• STEP 4.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and cook for another minute.
• STEP 5.Add turmeric powder, red chili powder, and coriander powder. Mix well.
• STEP 6.Add the mustard paste and yogurt. Cook for a few minutes until the oil separates.
• STEP 7.Add water and bring the gravy to a boil. Then, add the fried fish and simmer for 5-7 minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Use fresh fish for the best flavor and texture.
• Make sure to marinate the fish with turmeric and salt to enhance the taste.
• Adjust the spice levels according to your preference.
• For a thicker gravy, you can add a little bit of cornflour mixed with water.

Storage and Serving

• Poi Macha is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.