Malabar spinach with hilsha fish head. Hilsha Fish and Arum Spinach Mashed Recipe The video has got Bengali audio and English subtitles. A wide variety of malabar spinach options are available to you, such as hybrid, color, and packaging.

malabar spinach with black eyed beans. Ilish macher matha diye pui shaak which can be translated as Malabar spinach curry with Hilsa head - a typical recipe from Bengal proving our love for fish! The ilish (Tenualosa ilisha) (Bengali: ইলিশ, romanized: iliš), also known as the ilisha, hilsa, hilsa herring or hilsa shad, is a species of fish related to the herring, in the family Clupeidae. You can cook Malabar spinach with hilsha fish head using 7 ingredients and 8 steps. Here is how you cook that.

Ingredients of Malabar spinach with hilsha fish head

You need 400 gram of malabar spinach chopped.
It's 2 head of part of hilsha fish.
It's 1 tsp of nigella seeds.
Prepare 3-4 of green chillies.
It's 1/2 tsp of turmeric powder.
You need To taste of salt and sugar.
It's As needed of oil.

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.

Malabar spinach with hilsha fish head instructions

Heat oil and fry the fish head marinated with salt and turmeric powder.
Now keep it aside and temper nigella seeds and slitted green chilli.
Add spinach and saute for a while add salt and turmeric powder and cover.
Stir occasionally until it softens.
Add fish head mix and cover till it starts getting tender.
Now as moisture content dries up a bit remove the cover and add sugar.
Fry on high heat and mix well.
Serve it with rice.

If you don't get malabar spinach, it's fine. Normal spinach or any other leafy vegetables ( shak ) will work here. You can make this dish in complete vegetarian way too with no fish head. When cooked, though, Malabar spinach does look and taste a lot more like regular spinach. It doesn't wilt as fast, though, and it holds up better in soups A rampant patch of Malabar spinach vines in my salad patch, right in between cauliflower, chard, and some red leaf lettuce that finally bounded up after.