Seafood And Fish – Shrim Bhutuwa (Nepali Food Recipe)

Shrimp Bhutuwa – (Nepali Stir-Fried Shrimp)

INGREDIENTS

  • 1 lb. shrimp, peeled and deveined
  • 5 garlic gloves, halved
  • 1 in. ginger, julienned
  • 5 fresh red chilies
  • 1/2 teaspoon turmeric
  • 1 tablespoon honey
  • 1 teaspoon lime juice
  • 1 cup green onions, cut in 1 in. length
  • 1 cup red bell pepper, cut in 1-in. strips
  • 5 dried red chilies
  • 2 tablespoons cooking oil for stir-frying
  • Salt and Pepper

DIRECTIONS

  • In a processor, blend garlic, ginger, fresh red chilies, turmeric, honey and lime juice into a smooth paste.
  • In a non-stick pan heat two tablespoons of oil.
  • Add dried red chilies and fry till dark.
  • Add spice paste; fry for another couple of minutes until the oil starts to separate from the spices.
  • Transfer shrimp to the pan, add salt and pepper and stir continuously to brown on high heat for about two to three minutes.
  • Reduce the heat to medium and add green peas, red bell pepper and green onions; stir for five minutes or so until vegetables are cooked.
  • Do not overcook shrimp, or else it will become rubbery.
  • Adjust seasoning with salt and pepper.
  • Drain excess oil, if necessary.
  • Serve with steamed rice and roti (flat bread).

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

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

(Nepali Spicy Fish Grilled in Banana Leaf)

INGREDIENTS

  • 1 whole three-pounder trout (asala macha), cleaned
  • Salt and Pepper
  • Banana leaf (approx. 1ft X 2ft)
  • Lemon wedges (for garnish)

Marinade

  • 2 tablespoons cooking oil
  • 1 tablespoon yellow mustard seeds
  • 5 fresh red chilies
  • 1 teaspoon turmeric
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon timur (Szechwan pepper)
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • Salt and Pepper

DIRECTIONS

  • In a blender combine all marinating ingredients into a smooth paste.
  • Prepare a grill with glowing charcoal and wood chips.
  • Trim and score the fish to form deep packets on all sides.
  • Salt and pepper the fish first and smother with the marinating paste, inserting deep into the packets.
  • Oil the banana leaf; gently heat up the banana leaf on the grill for a brief time, for it makes the banana leaf softer and workable.
  • Immediately place the fish on the banana leaf and wrap in by ensuring a complete closure.
  • Secure it with bamboo picks or a twain.
  • Place the wrapped fish on grill and smoke-grill for 20-30 minutes, turning frequently.
  • Once cooked, unwrap the banana leaf and put the fish on the bed of rice pilaf to serve, topped with tomato achar
  • Garnish with a fresh squeeze of lemon wedges.

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

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

(Classic Smoked Crispy Fish)

INGREDIENTS

  • 2 lbs. trout fillets (asala macha), cut into 1-in slices
  • 1 cup onion, chopped
  • 1 tablespoon garlic, chopped
  • 1 tablespoon ginger, chopped
  • 1 tablespoon chili paste
  • 2 tablespoons soy sauce
  • 1 teaspoon turmeric
  • 2 tablespoons honey
  • 5 dried red chilies
  • 1 teaspoon cumin seeds
  • 1 cup scallions, cut into 1-in length
  • 4 tablespoons cooking oil
  • Oil for deep frying
  • Salt and Pepper

Marinade:

  • 1/2 teaspoon turmeric
  • 1/2 teaspoon timur (Szechwan pepper)
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • 1 tablespoon chili paste
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon cornstarch
  • 2 tablespoons cooking oil
  • Salt and Pepper

DIRECTIONS

  • In a blender, process all marinating ingredients into a smooth paste.
  • In a large bowl, pour the marinade over fish slices.
  • Mix well, cover, and let marinate for at least four hours.
  • After marinating, drain the marinade and pat-dry fish pieces.
  • Heat frying oil to 360oF.
  • Dip fish pieces into oil and fry until crispy.
  • Reserve fried lamb slices in a large plate.
  • In a blender, process chopped onion, garlic, ginger, chili paste, soy sauce, turmeric, and honey into a smooth paste.
  • In a non-stick sauté pan, heat four tablespoons of oil over high heat.
  • Splitter whole red chilies and cumin seeds till dark.
  • Add spice mixture, salt and pepper; fry until oil starts to separate from the spices.
  • Transfer the fish slices into the spice mixture and gently stir fry for 5-8 minutes, or until the slices are fully coated with spices.
  • Add chopped scallions and stir for a minute or so.
  • Serve with rice, accompanied with tomato achar

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

Sea Food And Fish – Himalayan Mango Shrimp (Nepali Food Recipe)

(Himalayan Style Shrimp Curried with Mango)

INGREDIENTS

  • 1 lb. medium-size shrimp, cleaned, deveined, and butterflied
  • 1 cup ripen mango, cut into 1/2-in. chunks, and pureed
  • 1/2 cup onion, finely chopped
  • 1/2 cup half and half cream
  • 1/4 teaspoon fenugreek seeds
  • 3 dried red chilies
  • 1/2 tablespoon whole mustard paste
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 tablespoon hot chili paste
  • 1 tablespoon brown sugar
  • 3 tablespoons oil
  • Salt and Pepper
  • 1 tablespoon chopped scallions for garnish

DIRECTIONS

  • In a large bowl, combine shrimp with whole mustard paste, salt and pepper.
  • In a non-stick pan, heat oil and brown shrimp.
  • Reserve in a plate.
  • Drain excess oil.
  • In a non-stick sauce pan, heat three tablespoons of oil.
  • Splitter fenugreek, followed by dried red chilies until they turn dark.
  • Add chopped onions and sauté on medium-low heat till light brown.
  • Add all the spices, including garlic, ginger, chili paste, curry powder and salt.
  • Stir for a half minute or so to release the aroma.
  • To the spice-mixture, add pureed mango, one tablespoon of brown sugar, and cream and allow simmering for 10-15 minutes over low heat.
  • Once the sauce has reduced by half or its desired consistency has been achieved, add browned shrimp and stir thoroughly.
  • Cook it on low heat for about 2-3 minutes, or until the shrimp is tender.
  • Do not allow overcooking of shrimp.
  • Adjust seasoning with salt and pepper.
  • Garnish with chopped scallions and slivers of mango.
  • Serve with rice and roti (flat bread).

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

Sea Food And Fish – Shrimp Choyla (Nepali Food Recipe)

(Classic Nepali Grilled Shrimp Marinated in Seasoned Mustard Oil)

INGREDIENTS

  • 2 lbs. large shrimps, peeled and deveined
  • Melted butter or oil for basting
  • Bamboo skewers, pre-soaked overnight
  • Marinade
  • 1 teaspoon cumin powder
  • 2 tablespoons mustard oil or vegetable oil
  • 1 tablespoon yellow mustard seeds
  • 5 fresh red chilies
  • 1 teaspoon turmeric
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon timur (Szechwan pepper)
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • Salt and Pepper

Choyla Seasoning:

  • 3 tablespoons mustard oil
  • 1 tablespoon cumin seeds, toasted
  • 5 red chilies, julienned
  • 3 cloves garlic, halved
  • 1-in ginger, sliced
  • 1/2 teaspoon turmeric
  • Salt and pepper

Garnish:

  • 1 teaspoon fenugreek
  • 10 cloves garlic, thinly sliced
  • 2 tablespoons mustard oil
  • 1/2 cup green onions, cut in 1-in. length

DIRECTIONS

  • In a blender, combine all marinating ingredients into a smooth paste.
  • In a large bowl, pour the marinade over shrimp.
  • Mix well, cover, and let marinate for at least two hours.
  • After marinating, drain the marinade.
  • Thread the marinated shrimp into skewers.
  • Grill the shrimp skewers on a charcoal grill, frequently turning and basting with melted butter until cooked through. Take the cooked sekuwas off the grill and remove from the bamboo skewers; reserve on a plate.
  • In a blender combine choyla marinating ingredients, including cumin, coriander, mustard seeds, chilies, garlic, ginger, turmeric and asafetida with one tablespoon of oil to form smooth paste.
  • In a bowl, mix the choyla marinating paste with the grilled shrimp, gradually pouring two tablespoons of cooking oil; toss it well to coat thoroughly.
  • Cover and set aside for 5 min. to marinate.
  • To garnish, in a non-stick pan heat two tablespoons, splitter fenugreek till it turns dark.
  • Add garlic slices and fry till light brown.
  • Pour the oil mixture over the marinated shrimp.
  • Add green onions.
  • Toss the whole mixture well.
  • Serve with stir-fried vegetables and rice.

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

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

(Spicy Deep Fried Fish, Nepali Style)
INGREDIENTS

  • 2 lbs. trout fillets (asala macha), cleaned and boned
  • 1 tablespoon chili paste
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 cup onion, chopped
  • 1 cup tomato, chopped
  • 1 teaspoon roasted cumin seeds
  • 2 tablespoons lime juice
  • 1 teaspoon turmeric
  • 2 tablespoons mustard seeds
  • 1 tablespoon corn starch
  • Salt and Pepper
  • Oil for deep frying
  • Lime wedges for garnish

DIRECTIONS

  • In a blender, process chili, ginger, garlic, chopped onion, tomatoes, cumin seeds, lime juice, turmeric, mustard seeds, corn starch, salt and pepper into a smooth paste.
  • In a large bowl, pour the spice mixture over fish fillets.
  • Mix well, cover, and let marinate for at least four hours.
  • Heat frying oil to 360oF.
  • Deep fry marinated fish fillets in oil until crispy.
  • Remove from oil and absorb excess oil with paper towel.
  • Serve hot with rice pilaf and stir-dried vegetables, accompanied with mango chutney
  • Garnish with lime wedges.

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

Sea Food And Fish – Himalayan Sesame Shrimp (Nepali Food Recipe)

(Sesame-Flavored Shrimp Sautéed in Spices)

INGREDIENTS

  • 1 lb. medium-sized shrimp, cleaned, deveined and butterflied
  • 1/2 cup onion, finely chopped
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup mushroom, sliced
  • 1/2 teaspoon jimbu (dried herb found in the Himalayas)
  • 1/4 cup toasted sesame seeds, pureed in water to paste
  • 1 teaspoon cumin powder
  • 1/4 teaspoon turmeric
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 tablespoon hot chili paste
  • 3 tablespoons cooking oil
  • Salt and Pepper
  • 1/2 tablespoon sesame oil
  • 1 tablespoon lime juice
  • 1 tablespoon chopped cilantro for garnish

DIRECTIONS

  • In a large bowl, combine shrimp with two tablespoons lemon juice, 1/2 teaspoon turmeric, salt and pepper; mix well and allow marinating for 30 minutes.
  • In a non-stick frying pan, brown the marinated shrimp; reserve on a plate.
  • In a non-stick sauce pan, heat three tablespoons of oil.
  • Add jimbu and fry till it turns dark, releasing a unique aroma.
  • Add chopped onions and sauté on medium-low heat till light brown.
  • Add chopped red bell pepper and mushroom.
  • Stir thoroughly to wilt down for about five minutes.
  • Add all the spices, including garlic, ginger, chili, turmeric, cumin powder, salt and pepper.
  • Stir for a half minute or so to release the aroma.
  • To the mixture, add browned shrimp and sesame paste; sauté until the shrimp is tender.
  • Do not allow overcooking of the shrimp.
  • Just before taking off the heat, stir in sesame oil and lime juice.
  • 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

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

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

(Nepali Shrimp Curried with Lapsi*)

INGREDIENTS

  • 1 lb medium-size shrimp, cleaned, deveined, and butterflied
  • 1/2 lb ripen lapsi, pitted, and pureed (plum also can be used)
  • 1/2 cup onion, finely chopped
  • 1/2 cup half and half cream
  • 1/4 teaspoon fenugreek seeds
  • 3 dried red chilies
  • 1 tablespoon whole mustard paste
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 tablespoon hot chili paste
  • 1 tablespoon brown sugar
  • 3 tablespoons oil
  • Salt and Pepper
  • 1 tablespoon chopped scallions for garnish

DIRECTIONS:

  • In a large bowl, combine shrimp with whole mustard paste, salt and pepper.
  • In a non-stick pan, heat oil and brown shrimp.
  • Reserve in a plate.
  • Drain excess oil.
  • In a non-stick sauce pan, heat three tablespoons of oil.
  • Splitter fenugreek, followed by dried red chilies until they turn dark.
  • Add chopped onions and sauté on medium-low heat till light brown.
  • Add all the spices, including garlic, ginger, chili paste, curry powder and salt.
  • Stir for a half minute or so to release the aroma.
  • To the spice-mixture, add pureed lapsi, one tablespoon of brown sugar, and cream and allow simmering for 10-15 minutes over low heat.
  • Once the sauce has reduced by half or its desired consistency has been achieved, add browned shrimp and stir thoroughly.
  • Cook it on low heat for about 2-3 minutes, or until the shrimp is tender.
  • Do not allow overcooking of shrimp.
  • Adjust seasoning with salt and pepper.
  • Garnish with chopped scallions and slivers of lapsi.
  • Serve with rice and roti (flat bread).

*Lapsi is a sub-tropical fruit, primarily found in the Himalayas and used in chutneys and achars.

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

Seafood And Fish – Gorkhali Shrimp Chili (Nepali Food Recipe)

Gorkhali Shrimp Chili (Nepali Spicy Grilled Shrimp Sautéed in Chilies) INGREDIENTS

  • 1 lb. shrimp, peeled and deveined
  • ¼ teaspoon turmeric powder
  • 1 tablespoon curry powder or seafood masala
  • 1 cup onion, finely chopped
  • 1 cup tomato, chopped
  • 2 tablespoons honey
  • 2 cups red bell pepper, cut into 1-in pieces
  • 1 cup scallion, cut into 1-in length
  • 2 tablespoons cooking oil
  • 5 dry whole red chilies
  • Salt and Pepper
  • 2 tablespoons chopped cilantro for garnish

For Marinade: INGREDIENTS

  • 1 tablespoon cumin powder
  • 1 teaspoon turmeric
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon timur (Szechwan pepper)
  • 2 tablespoons lemon juice
  • 1 tablespoon chili paste
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon honey
  • Salt and Pepper

DIRECTIONS

  • In a small bowl, combine all marinating ingredients into a smooth paste.
  • In a large bowl, pour the marinade over shrimp.
  • Mix well, cover, and let marinate for at least two hours.
  • Grill marinated shrimp on a charcoal grill, occasionally turning until cooked through, about five minutes.
  • In a blender, process garlic, ginger, chopped onions, tomatoes, honey, salt and pepper into a smooth paste.
  • In a sauce pan heat two tablespoons of cooking oil.
  • Fry dry whole red chilies till dark.
  • Add the spice mixture and sauté on medium heat till the oil starts to separate from the spices, about 5-8 minutes.
  • Add red bell pepper, and scallions.
  • Stir thoroughly to coat with spices.
  • Cook until vegetables are tender and add grilled shrimp.
  • Do not overcook shrimp. Adjust seasoning with salt and pepper.
  • Garnish with chopped cilantro. Serve with rice, or roti (flat bread).

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