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Sankhuwa Fish Curry
A unique and flavorful fish curry originating from the Sankhuwa region, known for its distinctive use of local herbs and spices. This dish offers a taste of Nepal's diverse regional cuisines.
๐ง ์ฌ๋ฃ
- 500 g Freshwater fish (e.g., Rohu, Catla)(cut into steaks or pieces)
- 3 tbsp Mustard oil
- 1/2 tsp Fenugreek seeds
- 1/2 tsp Nigella seeds (kalonji)
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Red chili powder(or to taste)
- 1 tbsp Ginger-garlic paste
- 2 medium Onions(finely chopped)
- 2 medium Tomatoes(pureed)
- 2-3 Green chilies(slit)
- 1/4 cup Fresh cilantro(chopped)
- 2 tbsp Fresh dill(chopped (optional, but traditional))
- to taste Salt
- 1.5 cups Water(or as needed for gravy consistency)
- 1 tbsp Lemon juice
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Marinate the fish pieces with turmeric powder, a little salt, and lemon juice. Let it sit for 10-15 minutes.
- 2
Heat mustard oil in a pan or clay pot over medium heat. Add fenugreek seeds and nigella seeds. Let them splutter.
- 3
Add chopped onions and sautรฉ until golden brown. Add ginger-garlic paste and cook for another minute until the raw smell disappears.
- 4
Add tomato puree, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook the masala until oil separates from the sides.
- 5
Gently add the marinated fish pieces to the masala. Be careful not to break them.
๐ก ์ ๋ฌธ๊ฐ ํ: Using a clay pot can enhance the traditional flavor. - 6
Add water to create a gravy of desired consistency. Add slit green chilies.
- 7
Cover the pan and let the curry simmer on low heat for about 10-15 minutes, or until the fish is cooked through and tender.
- 8
Stir in the chopped cilantro and dill (if using). Simmer for another minute.
- 9
Serve hot with steamed rice or roti.
๐ก ์ ๋ฌธ๊ฐ ํ: Mustard oil is traditional and adds a distinct pungent flavor.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse fresh, good-quality fish for the best results.
- โMustard oil is crucial for the authentic Sankhuwa flavor; avoid substituting if possible.
- โAdjust the spice level according to your preference.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a tablespoon of fermented soybean paste (like Kinema) for an umami boost.
- Include a few slices of potato or other root vegetables.
- A pinch of asafoetida (hing) can be added with the seeds for digestive benefits and flavor.