Fish is one of the most loved and desired food items in Nepal. Be it in Terai or hills, people of Nepal love indulging themselves in the various dishes of fish despite the hassles of combing the whole thing to look for the thrones. Among the various species of fish, trout is also very popular in Nepal. In the small hill village of Kakani, few kilometers away from Kathmandu, trout farming is practiced. Here is one of the many ways of preparing trout, namely ‘Pahari Fish’.

Ingredients:

2 lbs Trout (asala machha) cut in 2 inch pieces

2 cups red bell pepper cut in 1 inch strips

3 dry whole red peppers

2 bay leaves

1 tbsp mustard seeds

1 tsp minced garlic

1 tsp finely grated ginger

5 julienne fresh red chilies

1 cup finely chopped onions

1 tsp cracked black pepper

1 tsp cumin powder

1 tsp coriander powder

½ tsp turmeric

2 tbsp mustard oil

2 cups yogurt

2 tbsp chopped dill weed for garnish

2 cups flour

5 beaten eggs

2 tbsp mustard oil for pan frying fish pieces

Salt to taste

For Marinating:

4 tbsp lemon juice

2 tbsp soy sauce

2 tbsp mustard seeds

1 tsp chili powder

1 tbsp cumin seeds

1 tsp pepper corn

1 tsp timur (Szechwan pepper)

1 tbsp chopped dill weed

4 tbsp mustard oil

Procedure:

First of all, combine all the marinating ingredients and make a smooth paste using a blender. Pour the paste over the fish pieces in a large bowl. Mix it all thoroughly, cover it and leave it for at least four hours. Now, season the flour and the beaten eggs with salt and pepper. Take a non-stick pan and heat two tablespoon oil. Now, dip the fish pieces in the egg mixture and let it get mixed well. Then take a few pieces of fish out of the egg mixture and roll them over the seasoned flour for coating. Now, put the flour-coated fish pieces in the pan and fry it occasionally turning until the pieces are golden brown. Then put the cooked pieces into a large plate. Repeat the process with the remaining pieces.

Now, heat a sauce pan and pour two tablespoons of mustard oil. When the oil is heated, add mustard seeds, bay leaves and dry whole red peppers and fry them until they turn dark. Then, add turmeric and after stirring for 15 seconds, add onions and fry them on medium heat. After they turn brown, add garlic, ginger, red chilies, cumin, coriander, black pepper and salt and fry for about 30 seconds. Now, add yogurt and lower the heat so that the yogurt-onion mixture simmer for 10 minutes until it thickens. Then, put the fish and red bell pepper strips to the sauce and stir gently. Cook it for another 10 minutes and let the excessive liquid evaporate so the fish pieces are coated with the sauce. Now, adjust the seasoning with salt and pepper and garnish the dish with chopped dill weed. Your Pahari Fish is ready to devour.