Entree: Nepal – Terai Lowlands – थारु शैली माछा करी ➤ Tharu shailī māchā karī (Spiced freshwater fish curry prepared in the Tharu style of Nepal's Terai lowlands)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 1.5 lb (680 g) freshwater fish (rohu or catfish), cut into 6 pieces
- 2 tbsp (30 ml) mustard oil
- 1 tsp (5 ml) turmeric powder
- 1 tsp (5 ml) ground cumin
- 1 tbsp (15 ml) ground coriander
- 1/2 tsp (2.5 ml) fenugreek seeds
- 1/2 tsp (2.5 ml) red chili powder, or to taste
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 medium tomatoes, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1 inch (2.5 cm) piece fresh ginger, minced
- 2–3 green chilies, slit
- 1 tbsp (15 ml) tamarind paste (or 1 tbsp lemon juice)
- 1 tsp (5 ml) sugar
- 1/2 cup (120 ml) water (adjust as needed)
- Salt to taste
- Fresh cilantro for garnish

Instructions

1. Marinate the fish pieces with 1/2 tsp turmeric and a pinch of salt for 10 minutes. Heat 1 tbsp mustard oil in a heavy skillet over medium-high heat and pan-fry the fish lightly on both sides until just golden, 2–3 minutes per side. Remove and set aside.
2. In the same pan add the remaining 1 tbsp mustard oil. When hot, add fenugreek seeds and whole cumin; let them sizzle briefly. Add the sliced onion and cook, stirring, until deeply soft and starting to brown, about 8–10 minutes.
3. Add minced garlic and ginger and cook 1–2 minutes until fragrant. Stir in the chopped tomatoes, remaining turmeric, ground cumin, ground coriander, red chili powder, and sugar. Cook until tomatoes break down and oil begins to separate from the masala, about 6–8 minutes.
4. Mix in the tamarind paste (or lemon), slit green chilies, and 1/2 cup water. Bring to a gentle simmer and adjust salt. If the sauce is too thick, add a little more water to reach a curry consistency.
5. Gently slide the fried fish pieces into the simmering sauce. Cover and simmer on low heat for 6–8 minutes until fish is cooked through and has absorbed the flavors. Taste and adjust seasoning.
6. Finish with chopped fresh cilantro and a drizzle of mustard oil if desired. Serve hot with steamed rice or roti.