Masala Fish

Fish is one of the popular food items in Nepal with majority of people loving it. Despite of the thorns it has which creates hassle while eating it, it is one of the most popular food cuisines in Nepal. The fishes are imported from various parts of Nepal to the Kathmandu valley and the most popular fishes are those that come from the rivers like Koshi, Karnali and Trishuli.

One of the many ways of making dishes out of fish is making the Masala (Spiced) Fish, the process for which is given below:


1 kg fish fillet

2 tsp lime juice

6 whole dry red chilies

4 bay leaves

5 medium onions, 5 cloves of garlic and 1 inch ginger made into a paste

5 tbsp oil

Salt to taste

masala fish


First of all, wash and clean the fish fillet and marinate it with turmeric, salt and lime juice leaving it aside for ten to fifteen minutes. Then, in a non-stick pan, heat two tablespoon of oil and shallow fry the fish pieces on both sides over medium heat. When done, take it out of heat and keep it aside.

Now, in the same pan, heat three to four tablespoon of oil and when the oil is heated, add the whole red chilies and bay leaves. Sauté it for about a minute and add the chopped tomatoes cooking it until it becomes tender. Then, add the turmeric, salt and chili powder and mix it well. Now, add the onion, ginger and garlic paste and mix thoroughly cooking it for about ten to fifteen minutes till the masala is cooked and the oil is comes out from the masala. Add half a cup of water and bring it to boil. Then, add the fish fillet to the masala and cook it for five to ten minutes until the fish is nicely cooked and soaked into the masala and oil is separated from it. Serve it hot with steamed rice (it tastes great with brown rice).