Nepali Terai Fish Curry

Slightly resembles Bengali Fish Curry from Bangladesh. This Nepalese Terai Fish Curry is mainly consumed in Terai belt of Nepal, mainly by local Madhesis.
Live fish that are freshly found in the market(Hattiya/Haat Bazaar) every once or twice a week is the main ingredient for this dish. In this recipe we are using a carp as its skin turns crispier. However any fish you like will do.
Level
Moderate
Prep Time:
10 mins
Total Time:
35 mins
Servings:
4

Ingredients

1 Kilogram fish fillet

1/2 teaspoon Nepalese mustard seeds

1/2 Teaspoon Cumin powder

2 Teaspoon Garam Masala

1 Teaspoon sea Salt

1 Tablespoon fresh ginger paste

1 Tablespoon fresh garlic paste

1 Cup of finely chopped tomatoes

1/2 litre of canola(any plain flavoured) oil

1/2 Cup of finely chopped corriander

4 dried chilli

1 teaspoon turmeric powder

3 teaspoon mustard oil

3 big red onion(salad onion) chopped

Directions

  1. Heat the pan in medium heat. Add in cumin seed, mustard seed, dried chilli and roast for 2minutes or untill the aroma starts to disperse.Transfer the roasted ingredients in the pestle .
    2. Add the 1/2 litre oil in the pan. While the oil is heating up, ground pestle transferred ingredients into fine powder.
  2. If the oil has reached the temperature of 120 degree , deep fry the fish , piece by piece into the oil, about half the portion of total fish until golden brown in low flame. Cook the remaing fish in second batch.
  3. Once all the fish has been fried. in another pan, add the mustard oil and heat until it smokes in high heat. Once the oil starts to smoke low the flame.
  4. Add in the chopped onion and fry until golden brown. Add in turmeric.
  5. Add in the ginger and garlic paste and cook for about 1 minute.
  6. Don't forget to put the salt. :D
  7. Add in chopped tomatoes and grounded powder and cook stiring frequently until the tomatoes turns into fine paste. If the tomatos goes too dry add a little water and keep stiring until it seperates from the oil.
  8. Once the tomatoes separates, add 3 cups of water and bring to boil.
  9. Once the gravy starts to boil add in the fish and cook for 1-2 minutes so that the goodness of the gravy is absorved by the fish fillet.
  10. Turn the stoves off , plate the fish , garnish with the freshly chopped corriander and serve with rice. Enjoy!! Happy cooking!!

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