Nepali Recipes @ Sanjaal

(Fish Stir-Fried in Chilies)

INGREDIENTS

• 2 lbs. trout fillets (asala macha), cut into 1-in pieces
• 1 cup onion, chopped
• 5 garlic gloves, halved
• 1 in. ginger, julienned
• 1 tablespoon chili paste
• 2 tablespoons lime juice
• 1 tablespoon roasted cumin seeds
• 2 tablespoons mustard seeds
• 5 dried red chilies
• 1 cup green onions, cut in 1 in. length
• 1 cup red bell pepper, cut in 1-in. strips
• 3 tablespoons oil for browning
• 2 tablespoons cooking oil for stir-frying
• 1/2 teaspoon turmeric
• 2 tablespoons lemon juice
• Salt and Pepper

DIRECTIONS

• Combine fish, lemon juice, turmeric, salt and pepper and allow marinating for 30 minutes.
• In a non-stick pan heat three tablespoons of oil over high heat.
• Put fish pieces in oil and brown on all sides until almost cooked; reserve in a bowl.
• In a processor, blend chopped onion, garlic, ginger, chili paste, roasted cumin and mustard seeds, and lemon 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 browned fish to the pan, add salt and pepper and stir continuously to coat for about two to three minutes.
• Add red bell pepper and green onions; stir for another five minutes or so until vegetables are cooked. 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

Originally posted 2010-07-07 12:21:46.

(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

Originally posted 2010-07-07 12:08:53.

(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

Originally posted 2010-07-07 12:18:00.