Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, malabar spinach stir fry. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Malabar spinach stir fry is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Malabar spinach stir fry is something that I have loved my whole life.
This simple stir fry is flavourful, delicious and super easy to make. Wash well tender Malabar spinach stems if you like. This Stir fry is authentic recipe we Mangaloreans prepare.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook malabar spinach stir fry using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Malabar spinach stir fry:
- Get 500 gm spinach chopped
- Prepare 2 fish head
- Get 1 tbsp ginger garlic paste
- Prepare 1 cup potato and pumpkin chopped
- Take 1 tsp five spices
- Take 1 tsp turmeric powder
- Get 1 tsp red chilli powder
- Make ready To taste salt and sugar
- Prepare As needed oil
This simple Chinese-style spinach stir-fry with garlic pairs nicely with steak. You can also enjoy it with grilled chicken, rice, or noodles. It has a bit of sweet and a bit of spice to blend with the bite of the garlic. Stir-frying a big bag of spinach has become one of my favorite ways to get greens on the plate these last few weeks, and a few slices of garlic in the mix makes the spinach feel all grown up.
Instructions to make Malabar spinach stir fry:
- Heat oil and fry the fish head well and remove
- Now add five spices and ginger garlic paste
- Fry the potatoes and pumpkin with salt and turmeric powder
- Add spinach and stir fry well and cover
- Add the fish head and cover again
- As everything is soft add sugar and red chilli powder and mix well
- Serve with rice
Even in the world of fast stir-fries, spinach is a speedy dish. Grace Young, author of Stir-Frying to the Sky's. Malabar spinach has stiff, slightly spongy leaves reminiscent of chard. Because of its texture, it's best used cooked Malabar spinach, also called Mong Toi, originates in India, where it readily grows on vines. 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.
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