Hi Friends,
Today I am sharing with you a delicious side dish recipe made with Malabar Spinach and Hilsa Fish Head. It is a typical Bengali recipe and very popular throughout Bengal. It is a simple dish but very tasty to eat and very quick and easy to prepare. You can use any vegetable you have in hand.
Cooking time – 40 minutes. Serve – 4.
Ingredients –
1.Malabar Spinach – 500 grams.
2.Fish head – 1
3.Potato – 1 (peeled and cut into cubes)
4.Pumpkin – 250 grams (peeled and cut into pieces)
5.Eggplant – 200 grams (cut into cube)
6.Ridge gourd – 300 grams (peeled and cut into squares)
7.Pointed gourd (potol) – 200 grams (peeled and cut into pieces)
8.Dry red chilly – 2.
9.Bay leaves – 2.
10.Panch Foran – 1 tsp.
11.Slit green chilly – 4.
12.Turmeric powder – 1/2 tsp.
13.Ginger paste – 1/2 tsp.
14.Salt to taste.
15.Sugar – 1/2 tsp.
16.Oil – 5 tbsp.
17.Ghee – 1 tsp.
18.Wheat flour – 1 tbsp.
Method –
1.Take the leaves of the spinach and chop roughly. Cut the stem into 1 inch.pieces and slit in between. Wash the vegetables and spinach, keep side. Clean and wash Fish Head and marinate with 1/4 tsp.of salt and a pinch of turmeric powder. Keep aside until use.
2.Heat oil in a frying pan, add the Fish Head and fry until brown on both sides. Take out from the pan,break into pieces,keep aside.
3. Add ghee in the remaining oil, fry the red chilly until brown. reduce the heat, add Panch Foran and bay leaves. Fry until the spices give out their aromas. Add all the vegetables, turmeric powder, salt, ginger paste and mix well. Cover the pan and cook for 5 to 6 minutes (stir in between). Add 11/2 to 2 cups of water, sugar, slit green chilly and fried fish Head. Keep cooking till all the water evaporates. Sprinkle wheat flour, mix well and cook for 2 minutes on slow heat with stirring continuously. Remove pan from heat, cover and give 10 minutes standing time. Tasty Malabar Spinach Curry is ready, serve as a side dish with Steamed Rice.
