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Fish Curry (Machhako tarkari - Nepali)
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 1 lb | fish |
| 3 tsp | vinegar |
| 3 | tomatoes, (medium sized) |
| 1/2 tsp | turmeric powder |
| 2 tsp | oil |
| 1/2 tsp | fenugreek, (methi) |
| 1/4 tsp | chili powder |
| 1 Tblsp | salt |
| 1 cup | water |
| 1 | mild green chili pepper, (hariyo khursani) (jalepeno) |
| 1 Tblsp | coriander leaves, (chopped) |
| 2 Tblsp | ghee |
Utensils Saucepan with lid, knife, plate, big bowl
Directions
1. Cut fish into pieces. Marinate in vinegar for a few minutes.
2. Chop tomato into small pieces. Set aside.
3. Spread a little salt and turmeric over the fish. Heat oil until almost smoking. Add fenugreek and fish pieces.
4. Add all the other ingredients except the coriander and ghee. Bring to boil and heat slowly for 10-15 minutes. Add ghee. Garnish with coriander leaves. Serve with rice.
Time required 20-25 minutes
Serves 3-4
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