Name: Fish in Aromatic Gravy (Ledo Maachaa)
Yield: Makes 4 to 6 servings
Cuisine: Nepali
Ingredients: ½ teaspoon ground turmeric; 1 teaspoon salt, adjust to taste; 10 to 12 (1-inch-thick) fish steaks (trout, bass, carp or any fish of your choice), well rinsed and patted dry; 1 tablespoon peeled and chopped fresh ginger; 4 small cloves garlic, peeled; 2 medium onions, chopped (about 2 cups); 2 cassia leaves; 3 medium tomatoes, finely chopped (about 3 cups); 3 tablespoons vegetable oil; 1 (1-inch) cinnamon stick, halved; 1 teaspoon ground coriander; ⅛ teaspoon freshly ground black pepper; 1½ teaspoons ground brown mustard seeds; 1 teaspoon ground cumin; ½ cup finely chopped cilantro; 4 fresh hot or mild green chilies, cut into long slivers; 2 tablespoons fresh lemon or lime juice; ¼ cup hot water; 2 dried red chilies, halved and seeded

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

Here is a simple, mildly spiced fish curry that can be prepared a day in advance, as the fish will soak up the gravy, making it even more delicious the next day. Reheat it on the stovetop by gently simmering, but add the lemon, cilantro, and green chili just before serving.