Recipies

Fish Curry (माछा तरकारी)

About Fish Curry (माछा तरकारी)

Maacha Tarkari, or Fish Curry, is a staple dish in Nepal, enjoyed across various regions. It's a flavorful and nutritious curry made with locally available fish and a blend of aromatic spices. The preparation and taste can vary significantly depending on regional preferences and available ingredients. It's a common household meal and is also served during gatherings and festivals.

Picture of Fish Curry

History

Fish curry's history in Nepal is intertwined with the country's geography and culture. Nepal, being a landlocked country with numerous rivers and lakes, has always had access to freshwater fish. Over time, different communities developed their unique fish curry recipes, adapting them to their local spices and tastes. The use of ginger, garlic, turmeric, and coriander are common threads, reflecting the influence of Indian and Nepali culinary traditions. Specific historical records of the dish are scarce; however, its prevalence and variety across the nation suggest its evolution through generations as a crucial part of Nepali cuisine. Maacha tarkari is not simply a single dish, but rather a diverse array of fish curries with regional styles and local preferences influencing its preparation, thus contributing to the rich tapestry of Nepali cuisine.

Fact 1

Fish curry is often considered a comfort food in Nepal.

How to prepare?

Fish (cleaned and cut) - 500 gramsOnion (finely chopped) - 2 mediumTomato (finely chopped) - 2 mediumGinger-garlic paste - 1 tablespoonTurmeric powder - 1 teaspoonCumin powder - 1 teaspoonCoriander powder - 1 teaspoonRed chili powder (or to taste) - 1/2 teaspoonGaram masala - 1/2 teaspoonMustard oil (or any cooking oil) - 3 tablespoonsGreen chilies (slit) - 2-3Coriander leaves (chopped) - 2 tablespoonsSalt - To tasteWater - 2 cups or as required

Learn step by step to prepare Fish Curry

  • 1
    Heat oil in a pan or pot.
  • 2
    Add the chopped onions and saute until golden brown.
  • 3
    Add ginger-garlic paste and saute for a minute until fragrant.
  • 4
    Add chopped tomatoes and cook until they are soft and mushy.
  • 5
    Add turmeric powder, cumin powder, coriander powder, and red chili powder. Saute for a minute.
  • 6
    Add salt and stir well.
  • 7
    Add the fish pieces and gently mix them with the spice mixture.
  • 8
    Add water, green chilies and bring to a boil.
  • 9
    Reduce the heat and simmer until the fish is cooked through and the gravy thickens to your desired consistency (approx. 10-15 minutes).
  • 10
    Sprinkle garam masala and chopped coriander leaves.
  • 11
    Serve hot with steamed rice.
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