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Sindhuli Fish Curry (सिन्धुलीको माछा)

About Sindhuli Fish Curry (सिन्धुलीको माछा)

Sindhuli Fish Curry, or 'Sindhuli ko Machha', is a popular and flavorful fish curry originating from the Sindhuli district of Nepal. Known for its tangy and spicy taste, it's a staple dish enjoyed in many Nepali households and restaurants, especially those that focus on traditional Nepali cuisine. This dish highlights the use of locally available fish and spices, giving it a unique regional character.

Picture of Sindhuli Fish Curry

History

The history of Sindhuli Fish Curry is deeply rooted in the local culture and traditions of the Sindhuli district in Nepal. Sindhuli, being situated along river systems like the Sunkoshi and Kamala, has a rich tradition of fishing. Over generations, local communities developed their unique recipes to prepare the fresh catches. This fish curry is a result of culinary evolution influenced by the locally available spices, herbs, and ingredients. The dish's popularity grew as people moved and shared their regional cuisine across Nepal, making it a sought-after dish in Nepali restaurants. While there isn't a documented singular 'inventor' of the dish, its essence is in the collective culinary knowledge passed down within the Sindhuli communities. The techniques and spices used reflect the unique geographical and agricultural landscape of the area.

Fact 1

It is known for its distinctive tangy and spicy flavor profile.

How to prepare?

Freshwater Fish (e.g., Rohu, Carp) - 500 gramsOnions, finely chopped - 2 mediumTomatoes, finely chopped - 2 mediumGinger-garlic paste - 1 tablespoonTurmeric powder - 1 teaspoonRed chili powder - 1-2 teaspoonCumin powder - 1 teaspoonCoriander powder - 1 teaspoonGaram masala - 1/2 teaspoonFenugreek seeds - 1/2 teaspoonMustard oil - 3-4 tablespoonsTamarind paste or lemon juice - 1 tablespoon or to tasteFresh coriander leaves - for garnishingSalt - to tasteGreen chilies, slit - 2-3 (optional)Water - as needed

Learn step by step to prepare Sindhuli Fish Curry

  • 1
    Clean and cut the fish into pieces. Marinate it with a pinch of salt and turmeric powder. Set aside.
  • 2
    Heat mustard oil in a pan or pot. Add fenugreek seeds and allow them to splutter.
  • 3
    Add the chopped onions and sauté until golden brown.
  • 4
    Add ginger-garlic paste and sauté for a minute until fragrant.
  • 5
    Add chopped tomatoes and cook until they become soft and mushy.
  • 6
    Add turmeric powder, red chili powder, cumin powder, and coriander powder. Sauté for a minute until spices release their aroma.
  • 7
    Add the marinated fish pieces to the pan. Gently stir to coat the fish with the masala.
  • 8
    Add some water to create gravy. The level of water can be adjusted based on how thick you want the curry.
  • 9
    Add tamarind paste (or lemon juice) for tanginess, salt to taste, and green chilies (if using).
  • 10
    Bring the curry to a simmer and cook for 10-15 minutes, or until the fish is cooked through and the gravy has thickened.
  • 11
    Sprinkle garam masala and garnish with fresh coriander leaves.
  • 12
    Serve hot with steamed rice.
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