Spicy Fish Soup

Name: Spicy Fish Soup (Maachaa ko Ras)
Yield: Makes 4 to 6 servings
Cuisine: Nepali
Ingredients: 2 dried red chilies, halved and seeded; ¼ cup hot water; 2 medium tomatoes, finely chopped (about 2 cups); 5 medium cloves garlic, minced; ¼ teaspoon fenugreek seeds; 1 tablespoon vegetable oil; 1 recipe Nepali-style Fried Fish, without garnishes; 2½ cups hot water; 1 large shallot, minced; 1½ tablespoons yellow or brown mustard seeds, ground; Salt, adjust to taste; 1 tablespoon minced fresh ginger; ½ cup finely chopped cilantro

Maachaa ko Ras

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

In Nepal, fish is often cooked with ground mustard seeds, and the two ingredients seem to compliment each other naturally. Brown mustard seeds (raayo) are more flavorful and pungent than yellow mustard seeds (sarsyun). This soup can be cooked with either variety.

Ingredients

2 dried red chilies, halved and seeded
¼ cup hot water
2 medium tomatoes, finely chop

Asia
Nepal
Fish course
Pescatarian
Spicy
Soup
Gluten-free

Method

Soak the chilies in the hot water until softened. Drain and coarsely grind with a mortar and pestle. In a small bowl, combine the chili paste, tomatoes, garlic, ground mustard seeds, shallot, ginger, and salt to taste, and set aside.

Heat the oil in a medium-size saucepan over medium-high heat until hot, but not smoking. Add the fenugreek seeds and fry until dark brown and highly fragra