Ingredients:
- 500 grams fish (catfish, trout, salmon or any other freshwater fish)
- 2 onions, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- Salt to taste
- Mustard oil
- Water
- Coriander leaves, chopped for garnishing
Instructions:
Clean the fish and marinate with turmeric and salt. Set aside for 10 minutes.
Heat mustard oil in a pan over medium heat. Once the oil is hot, add the marinated fish and fry until golden brown on both sides. Remove the fish from the pan and keep it aside.
In the same pan, add more mustard oil if necessary. Add chopped onions and sauté until translucent.
Add ginger paste, garlic paste, chopped green chilies, and sauté for a few more minutes.
Add chopped tomatoes, turmeric powder, chili powder, cumin powder, coriander powder, and salt. Mix well and cook until the tomatoes are soft and mushy.
Add enough water to make a curry and bring it to a boil.
Add the fried fish to the curry and gently mix it with the gravy.
Cover the pan and simmer for 10-15 minutes until the fish is cooked and the gravy thickens.
Garnish with chopped coriander leaves and serve hot with steamed rice.
Enjoy your delicious and authentic Nepali-style machha jhola!
Pro Tips:
Choosing the Right Fish: The type and quality of fish can greatly affect the taste of the machha jhola. Look for fresh, firm and meaty fish like catfish, trout or salmon that are suitable for making a curry.
Marination: Marinating the fish with turmeric and salt helps to remove the fishy smell and add flavor to the fish. Marinate the fish for at least 10-15 minutes before cooking.
Frying the Fish: Frying the fish until golden brown adds texture and flavor to the machha jhola. Make sure to drain the excess oil from the fish before adding it to the curry.
Using Mustard Oil: Mustard oil is a key ingredient in Nepali cuisine and adds a unique flavor to the machha jhola. Use only pure and fresh mustard oil to enhance the taste of the curry.
Balancing the Spices: The balance of spices is crucial in making a delicious machha jhola. Use the right amount of turmeric, chili powder, cumin powder, coriander powder and salt to enhance the flavor of the curry.
Simmering the Curry: Simmer the machha jhola over low heat for at least 10-15 minutes to allow the flavors to blend together and thicken the curry.
Garnishing with Fresh Herbs: Adding freshly chopped coriander leaves or cilantro to the machha jhola just before serving adds a refreshing and aromatic touch to the curry.