Staples & Mains
Machha Tareko (Fried Fish)
माछा तारेको
Freshwater fish from the Terai's rivers and ponds, rubbed with turmeric, chilli and lemon and shallow-fried in mustard oil until the outside is crisp and the flesh stays soft. Rohu and the local asala trout are the usual choices, and the dish turns up on dal bhat trays across the southern plains. It is simple, quick, and relies entirely on the fish being fresh.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
At the stove
Method
Rinse the fish steaks, pat them thoroughly dry, and score each one lightly on both sides so the marinade reaches the flesh.
Mix the turmeric, chilli powder, ginger-garlic paste, lemon juice, timur, cumin, carom seeds and salt into a thick paste.
Rub the paste over the fish, working it into the scores, then leave it to marinate for 20 to 30 minutes in a cool place.
Just before frying, dust each piece lightly with rice flour, which gives a crisper crust and stops the fish sticking.
Heat the mustard oil in a heavy frying pan until it smokes faintly, then lower the heat to medium.
Lay the fish in without crowding the pan and fry undisturbed for 4 to 5 minutes, until the underside is deep golden and releases easily.
Turn each piece once only and fry the second side for another 3 to 4 minutes, until cooked through and firm.
Drain briefly on paper, then serve hot with raw onion, green chilli and lemon, either on its own or as part of a dal bhat plate.
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