Fish in Aromatic Gravy

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

Ledo Maachaa

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.

Ingredients

2 dried red chilies, halved and seeded
¼ cup hot water
10 to 12 (1-

Asia
Nepal
Fish course
Pescatarian
Gluten-free

Method

Soak the dried red chilies in the hot water until softened. Gently rub the fish with the salt and turmeric to coat completely and set aside.

Place the chilies with the soaking water, onions, ginger, and garlic in a food processor or blender and process to make a smooth paste.

Heat the oil in a heavy saucepan over medium-high heat until hot, but not smoking. Add the cinnamon stic