Wednesday, February 4, 2015

Nepali Meen Peera (Fish curry in coconut)


Fish: 250 gm (I used salmon fish)
Garlic: 3 cloves (crushed)
Lemon juice: 2 tsp.
Mustard seeds: 1/2 tsp.
Spring onions: 2 (crushed in mortal and pestle)
Dried red chilli: 1
Onion (chopped): 1
Curry leaves: a few
Green chilli (chopped): 1
Ginger (chopped): 1 inch
Tomato (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Tamarind: 1 tsp.
Coconut (dessicated): 4 tsp.
Cooking oil: 3 tsp.

Nepali spice mix:
Cumin seeds
White sesame seeds
Mustard seeds
Sichuan pepper (I didn't have this so used white peppercorns instead)
(Take all whole spices in equal quantities and crush in a mortal-pestle or in a mixer)

  1. Wash the fish fillets and cut in desired pieces and transfer to a bowl. Over the fish, add the crushed garlic, lemon juice and the sprinkle the Nepali spice mix. Mix everything with your hands so the spice and garlic gets rubbed on the fish. Leave for 15 minutes.
  2. Heat oil and add the fish with marinade. Fry on medium flame for about 2 minutes, turning carefully so the fish doesn't break. Drain oil and remove the fish in a bowl. 
  3. In the same oil, add mustard seeds, crushed spring onions, dried red chilli and curry leaves. Fry for about a minute and add chopped onions. Fry until they are transparent.
  4. Add tomato, ginger and green chilli and sprinkle salt. Let cook until the tomatoes are soft and mushy. Add red chilli powder and turmeric and mix well. Add the tamarind and coconut. Mix everything and let cook for another minute. 
  5. Add about half a cup of water and cover on medium flame for about 10 minutes. Remove cover and add the fried fish. Mix well and serve.

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