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Kanchanpur Fish Curry (कञ्चनपुरको माछा)

About Kanchanpur Fish Curry (कञ्चनपुरको माछा)

Kanchanpur Fish Curry, or 'Kanchanpur ko Machha,' is a flavorful and spicy fish curry originating from the Kanchanpur district in the far-western region of Nepal. It is a popular dish known for its rich gravy and the use of locally sourced fish, often from rivers and ponds. This curry reflects the culinary traditions of the Tharu community and the agricultural abundance of the area.

Picture of Kanchanpur Fish Curry

History

The history of Kanchanpur ko Machha is intertwined with the cultural and agricultural practices of the Tharu people in the Kanchanpur district. Historically, fishing has been a significant part of their livelihood, with abundant rivers and ponds providing a rich source of protein. Over generations, the local communities developed unique cooking methods and spice blends to prepare fish, resulting in distinctive dishes like this curry. The curry traditionally used locally available ingredients and spices, making it a representation of their relationship with the land and water. As with many regional dishes in Nepal, the specifics might vary across households, but the core essence of a flavorful, spicy fish curry remains consistent.

Fact 1

It is a regional specialty from the Kanchanpur district, Nepal.

How to prepare?

Fish (Roha or other firm white fish) - 500 grams, cut into piecesOnion - 2 medium, finely choppedTomato - 2 medium, finely choppedGarlic - 4-5 cloves, mincedGinger - 1 inch piece, mincedRed Chili Powder - 1-2 teaspoons (or to taste)Turmeric Powder - 1 teaspoonCumin Powder - 1 teaspoonCoriander Powder - 1 teaspoonGaram Masala - 1/2 teaspoonFenugreek seeds(Methi) - 1/2 teaspoonMustard oil - 3-4 tablespoonsSalt - to tasteFresh Coriander Leaves - 2 tablespoons, chopped, for garnishWater - 2 cups

Learn step by step to prepare Kanchanpur Fish Curry

  • 1
    Heat mustard oil in a pot or pan.
  • 2
    Add fenugreek seeds and let them sizzle.
  • 3
    Add chopped onions and sauté until golden brown.
  • 4
    Add minced garlic and ginger, and sauté for a minute until fragrant.
  • 5
    Add chopped tomatoes and cook till they are mushy.
  • 6
    Add red chili powder, turmeric powder, cumin powder, and coriander powder. Sauté briefly.
  • 7
    Add the fish pieces and gently toss to coat them with spices.
  • 8
    Add water, salt to taste, and let the curry simmer.
  • 9
    Cover and cook until fish is cooked through and the gravy has thickened, about 10-15 minutes.
  • 10
    Sprinkle with garam masala and fresh coriander leaves.
  • 11
    Serve hot with steamed rice.
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