Poee Macha Chenccheda

-
Poee is a popular green relished in Orissa, also known as red spinach or malabar spinach. There are different ways to prepare  it. The most popular is cooking it with fish. I had a hard time finding it in the bay area, mostly because I didn't know its english name  and also like any other vegetable the variety found here is very different in appearance than compared to what we get back home.

After a lot of research online and going through a loads of Asian cooking sites I came to know that It has always been there in all the South Asian grocery stores, I just didn't know :)

So finally here I am with one of my favorite fish dishes.

Ingredients:

  1. Maccha munda : 1 
  2. Fish : 2 pieces ( mostly tail is used, but other pieces are fine)
  3. Pumpkin : cut into cubes about 1/2 cup
  4. Eggplant: 1 medium cut into cubes 
  5. poee: 3-4 stems 
  6. Potato: 1 medium cut into cubes
  7. Tomato: 1 medium
  8. Ginger-garlic paste: 2 tbsp
  9. Onion: 1 medium finely chopped
  10. cinnamon stick: 1 inch
  11. cardamon: 2
  12. cumin seeds : 1/2 tsp 
  13. red chilli : 2 
  14. red chilli powder: 1 tsp
  15. turmeric : 1 tsp
  16. Coriander powder: 1 tsp
  17. Garam Masala Powder: 1tsp
  18. Oil: 2 tbsp 
  19. salt: as  per taste


Procedure:
Marinate the fish with 1/2 tsp salt and turmeric for about 5 minutes. 
Heat oil in a large wok. 
Add the fish and fry till it turns reddish. Remove from wok and keep aside.
Add the red chillis and cumin seeds. 
Allow to splutter and then chopped onion along with a pinch of salt and cook till the onions turn transparent.
Add red chilli powder and cook till the raw smell is gone. 
Add the ginger garlic paste, turmeric powder, coriander powder and cook till the raw smell goes away. Add the tomatoes and cook for 5 mins.
Add all the vegetables except the poee and eggplant.
Allow the vegetables to be half-cooked and then add the eggplant and fish and crush the fish. 
Cook for another 5 minutes and then add the poee.
Cover with a lid and cook for 10 minutes till the fish mixes thoroughly with the vegetables and the water disappears add the garam masala powder and mix well.

Serve it hot with steamed rice and enjoy.
Till then happy blogging
Rakhee

Comments

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C
Read more

Anda Tarkari (Egg Curry)

-
Image
As promised here I am with the recipe for egg curry or as we say anda aloo jhola. Ingredients: Eggs: 4 boiled Potato: 1 large cut into 4-6 pieces Tomato: 1 medium finely chopped Onion: 1 medium finely chopped Ginger Garlic paste: 2 tbsp Red Chilli Powder: 1 tbsp Turmeric Powder: 1 tbsp Cumin Powder: 1/2 tbsp Coriander Powder: 1 tbsp Cinnamon Stick: 1/2 inch Whole cardamon : 4 Salt: as per taste Sugar: a pinch Bay Leaf:1 Oil: 3 tsp Procedure: In a pan heat 1 tsp of oil. Fry the potato chunks till slightly golden all sides. Peel the boiled eggs and sprinkle a pinch of turmeric powder on them, mix well and fry in the same pan as potatoes till slightly golden all over. Remove form heat at keep aside. In a deep kadhai or pan heat rest of the oil and add a pinch of sugar. As the sugar starts to caramelize add the bay leaf and chopped onion with a pinch of salt and cook till onion turn golden brown. Add red chilli powder and cook till the raw smell is gone. Add
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe in t
Read more