Name: Nepali-Style Fried Fish (Maachaa Taareko)
Yield: Makes 4 to 6 servings
Cuisine: Nepali
Ingredients: 1 clove garlic, minced; 2 medium tomatoes, cut into 6 wedges; 1 teaspoon cayenne pepper powder; 1 lemon or lime, cut into wedges; 10 to 12 (1-inch-thick) fish steaks (trout, bass, carp or any fish of your choice), well-rinsed and drained; 2 teaspoons ground yellow mustard seeds; ½ teaspoon ground turmeric; 1¼ teaspoons salt, or adjust to taste; 2 cups vegetable oil; 1 medium red onion, sliced ⅛-inch-thick and separated into rings; 2 tablespoons plus 1 teaspoon fresh lemon or lime juice

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

This is a quick and easy-to-prepare deep-fried fish recipe. The fish steaks are first rubbed with turmeric, salt, and lemon to remove any fishy smell before mixing in other spices. (For a spicier version.) Nepalese like to cook fish with the bones and skin, because this way it keeps its shape and retains flavor, but you can substitute fish fillets. Serve this on its own as a snack accompanied by a spicy chutney or as a tasty part of any lunch or dinner menu. (See also recipe for