Poi macha Recipe

Recipe By Slurrp

Poi Macha is a traditional Bengali fish curry made with a special blend of spices and mustard oil. This dish is known for its rich and tangy flavors, with the fish cooked in a thick gravy made from mustard paste, yogurt, and spices. Poi Macha is typically served with steamed rice or roti, and it is a popular choice for special occasions and festivals in Bengal.

3.6
18 Rating -
Rate
45minstotal
30minsPrep
15minsCook
45m.total
30m.Prep
15m.Cook
Poi macha
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ingredients serve

Ingredients for Poi macha Recipe

  • 125 gram Fish
  • 1/4 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 1 tablespoon Mustard Oil
  • 1/4 teaspoon Mustard Seeds
  • 0.13 teaspoon Fenugreek Seeds
  • 1/2 Dry Red Chilies
  • 1/2 Onions, Finely Chopped
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • 1/2 tablespoon Mustard Paste
  • 0.13 cup Yogurt
  • 1/4 cup Water
  • as required Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
161
calories per serving
4 g Fat22 g Protein9 g Carbs4 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    22g
  • Carbs
    9g
  • Fiber
    4g

MacroNutrients

  • Carbs
    9g
  • Protein
    22g
  • Fiber
    4g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    123mg
  • Iron
    3mg
  • Vitamin A
    353mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    240mg
  • Vitamin B9
    1278mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    5mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    70mg
  • Manganese
    < 1mg
  • Phosphorus
    257mg
  • Selenium
    56mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp