PASALAI KEERAI MEEN PORIYAL
This basela with fish stir fry was a sudden idea, but it worked out unexpectedly so well that I had to share the recipe. It occurred to me when I was thinking about what to do with the excess fish meat that I had after making fish cutlet.
These greens are power-packed with nutrients, but I used them once in a blue moon coz of their slimy nature which I was not ok with.
Researching for my greens glossary, I got to know more about the goodness of these greens. And when I came across some of these in my backyard, I had to put them into use.
The South East Asians, as well as our Mangaloreans, are already cooking this with shrimps. So I thought, why not basela with fish stir fry?
And it turned out so well, that hubby could not find out that there was fish in it 😀 . It was neither mucilaginous nor smelling of fish.
Revealing my small secret here 🙂 – adding cumin powder and garam masala to fish recipes will nullify the fish smell. I just added a pinch in this recipe.
The fish is steamed and roughly shredded, after removing the bones. Also, I have added a bit of cooked tur dal, to minimize the mild bitterness that most greens have.
These greens complement the fish so well that it seems like a match made in heaven 😀 .
Do give it a try and I am sure, you will love as much as we did.
Over to the recipe
Basela with fish stir-fry/ Malabar spinach with fish stir -fry
- a handful Basela/Malabar spinach/Pasalai keerai (80g)
- ½ cup steamed and shredded fish
- ½ big onion
- few red chillies
- 2 tsp oil
- ⅛ tsp mustard seeds
- ¼ tsp urad dal
- a pinch turmeric powder
- a pinch cumin powder
- a pinch garam masala powder
- salt as needed
- 1 tsp cooked tur dal(pigeon peas) (optional)
- Clean the Malabar spinach, wash and chop them finely. Chop the onions and get the other ingredients ready.
- In a pan take the oil and add the mustard seeds, urad dal, and red chillies. Once the mustard splutters add the onions and saute till they become translucent.
- Next, add the chopped greens, turmeric powder, salt, and tur dal(if you are using it) and saute for half a minute. Add a bit of water and let it cook.
- Once it is cooked, add the fish and the cumin and garam masala powders. Saute till the fish is completely mixed into the greens.
- Taste test and turn off the flame. Serve with rice.
- I had to add a bit of water to cook the greens as they dried up pretty quickly. You may or may not need it.
- Ensure that you remove all the bones from the steamed fish.
- Chillies can be added to taste.
- I added a tsp of dal to the greens as I had it on hand. You can add or ignore.
- A bit of grated coconut too can be added, though I have not added it here.
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