Simple Way to Make Homemade Malabar spinach with hilsha fish head

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Malabar spinach with hilsha fish head. The video has got Bengali audio and English subtitles. Hilsha Fish and Arum Spinach Mashed Recipe Hilsha Fish and Arum Spinach Mashed Recipe

Malabar spinach with hilsha fish head Side Dish With Malabar Spinach And Fish Head/Pui Shak And Fish Head(Rohu/Katla), Malabar Hi Friends, Today I am posting a delicious side dish recipe made with Malabar Spinach and fish head. Pui shak ghonto is normally cooked with Hilsha Fish Head (we call it Ilish macher Matha die Pui Shak). Malabar Spinach or Bassela alba is a vigorous climbing Asian vine, loves the summer and will flourish in heat and humidity.

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, malabar spinach with hilsha fish head. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Malabar spinach with hilsha fish head is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it's quick, it tastes delicious. Malabar spinach with hilsha fish head is something which I've loved my entire life. They're fine and they look wonderful.

The video has got Bengali audio and English subtitles. Hilsha Fish and Arum Spinach Mashed Recipe Hilsha Fish and Arum Spinach Mashed Recipe

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

The ingredients needed to make Malabar spinach with hilsha fish head:

  1. {Make ready 400 gram of malabar spinach chopped.
  2. {Take 2 head of part of hilsha fish.
  3. {Make ready 1 tsp of nigella seeds.
  4. {Make ready 3-4 of green chillies.
  5. {Take 1/2 tsp of turmeric powder.
  6. {Prepare To taste of salt and sugar.
  7. {Take As needed of oil.

The glossy, thick leaves look like spinach but with mild Swiss chard-like taste. Use the edible fresh leaves in salads or stir-fries. malabar spinach recipe malabar spinach with black eyed beans. Malabar Spinach is a thick spinach like leaf that grows on a vine - it is often confused with other greens, but look for leaves that are thick, a little mucilaginous, and are on twining stalk… 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.

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.

Malabar spinach is not technically spinach, nor is it botanically related to spinach, though it can be used as a substitute for spinach in dishes and Malabar spinach is considered a succulent, meaning it stores water in its leaves, giving it good levels of mucilage. Mucilage is very detoxifying and soothing. 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.

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