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Nepali Fish Curry with Mustard Seeds
A flavorful and aromatic fish curry from Nepal, featuring a base of mustard seeds, turmeric, and ginger, simmered with fresh fish. This dish offers a delightful balance of spice and tang, often served with rice.
🧂 Ainekset
- 500 g Firm white fish fillets (e.g., tilapia, cod, or catfish)
- 2 tbsp Mustard seeds (black or yellow)
- 1 tsp Turmeric powder
- 1 tbsp Ginger-garlic paste
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, pureed
- 2 Green chilies, slit
- 1 tsp Cumin seeds
- 1 tsp Coriander powder
- 0.5 tsp Garam masala
- 3 tbsp Vegetable oil or mustard oil
- to taste Salt
- 2 tbsp Fresh cilantro, chopped
- 1 cup Water
👨🍳 Ohjeet
- 1
Cut the fish fillets into medium-sized pieces. Season lightly with salt and turmeric powder.
💡 Ammattilaisvinkit: Marinating the fish briefly helps it absorb flavors better. - 2
Heat oil in a pan or pot over medium heat. Add cumin seeds and mustard seeds. Let them splutter.
💡 Ammattilaisvinkit: Using mustard oil will impart a more authentic Nepali flavor. - 3
Add the chopped onion and sauté until golden brown.
💡 Ammattilaisvinkit: Ensure the onions are well-browned for a rich base. - 4
Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
💡 Ammattilaisvinkit: Cook the ginger-garlic paste well to avoid a pungent taste. - 5
Add the tomato puree, turmeric powder, coriander powder, and salt. Cook until the oil separates from the masala.
💡 Ammattilaisvinkit: This step is crucial for developing the flavor of the curry base. - 6
Add the slit green chilies and the fish pieces. Gently toss to coat the fish with the masala.
💡 Ammattilaisvinkit: Be gentle when tossing the fish to prevent it from breaking apart. - 7
Pour in the water and bring the curry to a simmer. Cover and cook for about 10-12 minutes, or until the fish is cooked through.
💡 Ammattilaisvinkit: Adjust water quantity for desired gravy consistency. - 8
Stir in garam masala and chopped cilantro. Simmer for another minute.
💡 Ammattilaisvinkit: Add garam masala at the end to preserve its aroma. - 9
Serve hot with steamed rice.
💡 Ammattilaisvinkit: This curry pairs well with plain rice or roti.
💡 Ammattilaisvinkit
- ✓For a spicier curry, add more green chilies or a pinch of red chili powder.
- ✓If you don't have mustard seeds, you can omit them, but they add a distinctive flavor.
- ✓Ensure the fish is not overcooked, as it can become dry.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a tablespoon of yogurt or coconut milk towards the end of cooking for a creamier texture.
- Include a few curry leaves when tempering the seeds for an extra aromatic layer.
- A squeeze of lemon juice before serving can add a fresh, tangy finish.