👨‍🍳 조리법

1. 1

   Cut the fish fillets into medium-sized pieces. Season lightly with salt and turmeric powder.

   💡 전문가 팁: Marinating the fish briefly helps it absorb flavors better.
2. 2

   Heat oil in a pan or pot over medium heat. Add cumin seeds and mustard seeds. Let them splutter.

   💡 전문가 팁: Using mustard oil will impart a more authentic Nepali flavor.
3. 3

   Add the chopped onion and sauté until golden brown.

   💡 전문가 팁: Ensure the onions are well-browned for a rich base.
4. 4

   Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

   💡 전문가 팁: Cook the ginger-garlic paste well to avoid a pungent taste.
5. 5

   Add the tomato puree, turmeric powder, coriander powder, and salt. Cook until the oil separates from the masala.

   💡 전문가 팁: This step is crucial for developing the flavor of the curry base.
6. 6

   Add the slit green chilies and the fish pieces. Gently toss to coat the fish with the masala.

   💡 전문가 팁: Be gentle when tossing the fish to prevent it from breaking apart.
7. 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.

   💡 전문가 팁: Adjust water quantity for desired gravy consistency.
8. 8

   Stir in garam masala and chopped cilantro. Simmer for another minute.

   💡 전문가 팁: Add garam masala at the end to preserve its aroma.
9. 9

   Serve hot with steamed rice.

   💡 전문가 팁: This curry pairs well with plain rice or roti.