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Fish Curry (Masu Tarkari) (मासु तरकारी)

About Fish Curry (Masu Tarkari) (मासु तरकारी)

Masu Tarkari, which translates to 'meat curry' in Nepali, is a staple dish in Nepal. While the term 'Masu Tarkari' can encompass various meat curries, 'Machha ko Tarkari' or 'fish curry' is a popular variation, especially in regions near rivers and lakes. It's a comforting and flavorful dish, often enjoyed with rice or roti, and is a significant part of the daily diet for many Nepalese families. This specific version using fish (as implied by 'Masu' can be used broadly for 'meat' in many instances) highlights the regional availability of freshwater fish and the simplicity of traditional Nepali cooking. It is widely consumed in Nepal from households to restaurants with several variations to the basic recipe itself.

Picture of Fish Curry (Masu Tarkari)

History

The history of fish curry in Nepal is intertwined with the country's geography and culture. Nepal, being a landlocked country with numerous rivers, lakes, and streams, has historically had access to freshwater fish. Traditional methods of fishing have been passed down through generations, and fish became an important protein source, especially in regions away from livestock farming areas. The cooking methods for fish curry, like other Nepali curries, likely evolved from simple ways of preparing meals with local ingredients. The use of spices and herbs was influenced by trade routes and neighbouring cultures. Over time, various regional variations have developed based on the local spices and available ingredients. While a formal documented history is scarce for most common Nepali dishes like this, oral traditions indicate that fish curry has been a part of the Nepalese diet for centuries. It is important to note that 'Masu Tarkari' as a generic term could include all meat curries, but the emphasis on 'Machha' (fish) suggests a unique adaptation of this basic cooking tradition.

Fact 1

Fish curry is a good source of protein and essential fatty acids.

How to prepare?

Fish (pieces) - 500gOnion (finely chopped) - 1 mediumGinger-Garlic paste - 1 tablespoonTomato (chopped) - 1 largeTurmeric powder - 1/2 teaspoonCumin powder - 1 teaspoonCoriander powder - 1 teaspoonRed chili powder - 1/2 teaspoon (or to taste)Garam masala - 1/4 teaspoonMustard oil - 2 tablespoonsFresh coriander leaves (chopped) - 2 tablespoonsSalt - to tasteWater - as needed

Learn step by step to prepare Fish Curry (Masu Tarkari)

  • 1
    Heat mustard oil in a pot or pan. Once hot, add finely chopped onions and sauté until they turn golden brown.
  • 2
    Add ginger-garlic paste and cook for a minute until the raw smell disappears.
  • 3
    Add the chopped tomatoes and cook until they soften and become mushy.
  • 4
    Add turmeric powder, cumin powder, coriander powder, and red chili powder. Sauté for a minute, ensuring the spices don't burn.
  • 5
    Add the fish pieces and gently mix them with the masala. Be careful not to break the fish.
  • 6
    Pour enough water to cover the fish pieces. Add salt to taste.
  • 7
    Bring the curry to a gentle boil, then reduce the heat to low, and simmer for 10-15 minutes, or until the fish is cooked through.
  • 8
    Sprinkle garam masala and fresh coriander leaves over the curry. Let it simmer for another minute.
  • 9
    Serve hot with rice or roti.
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