Sea Food And Fish – Fish Tarkari (Nepali Food Recipe)

(Himalayan Spicy Fish Curried in Herbs and Spices)

INGREDIENTS

• 2 lbs. fresh water trout (asala macha), cut in 2-in. pieces
• 3 dry whole red peppers
• 2 bay leaves
• 1 tablespoon mustard seeds
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, finely grated
• 5 fresh red chilies, julienned
• 1 cup onions, finely chopped
• 1 tablespoon curry powder
• 1 tablespoon whole mustard paste
• 1/2 teaspoon turmeric
• 1 cup yogurt
• 1 cup broth or water
• Salt and Pepper
• 2 tablespoons cooking oil for cooking
• 2 tablespoons chopped cilantro for garnish
• 1 cup oil for browning

DIRECTIONS

• Season fish pieces with salt and pepper.
• In a non-stick pan, heat 1 cup of oil.
• Transfer fish to the pan; fry, occasionally turning, until the pieces are golden brown.
• Transfer the browned pieces of fish to a large plate.
• Repeat with the remaining pieces of fish.
• Drain excess oil.
• In a sauce pan, heat two tablespoons of cooking oil.
• Fry mustard seeds, bay leaves, and dry whole red peppers till dark.
• Add turmeric and stir for 15 sec.
• Add chopped onion, sauté on medium heat till brown.
• Add turmeric, garlic, ginger, red chilies, curry powder, mustard paste, salt and pepper to the onion mixture.
• Fry for 30 sec, and add yogurt and broth.
• Lower the heat and let the yogurt-onion mixture simmer for 10 min till it thickens.
• Transfer fish pieces; stir gently.
• Cook for another 10 min or so until the sauce gains desired consistency.
• Adjust seasoning with salt and pepper. Garnish with chopped cilantro.
• Serve with rice and roti (flat bread).

Source: http://nepalicooking.tripod.com./soup.htm
Author: Tulsi Regmi