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Nepali Recipes

Sanjaal Corps Initiative

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

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