Bhakura Machha Jhola is a traditional Nepali fish curry that is popular in the coastal regions of the country. It is a delicious and aromatic dish that is made using a variety of spices and herbs, which lend it a unique and flavorful taste. Here is a recipe for making Bhakura Machha Jhola
Ingredients:
- 1 lb fish, cleaned and cut into pieces
- 2 tablespoons mustard oil
- 1 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 2-3 dried red chilies
- 1 large onion, finely chopped
- 1 tablespoon ginger garlic paste
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 cups water
- 1 tomato, chopped
- 1 tablespoon lemon juice
- Fresh coriander leaves for garnishing
Instructions:
- Heat mustard oil in a large saucepan over medium-high heat. Add fenugreek seeds, cumin seeds, and dried red chilies, and stir for a few seconds until the seeds start to splutter.
- Add the chopped onion and sauté until it turns golden brown.
- Add ginger garlic paste, coriander powder, cumin powder, turmeric powder, and salt to the pan. Cook for a minute or two, stirring constantly, until the spices release their aroma.
- Add the fish pieces to the pan, and stir gently to coat them with the spices. Add 2 cups of water to the pan, and bring the mixture to a boil.
- Reduce the heat to low, cover the pan, and let the fish simmer for 10-12 minutes or until it is fully cooked.
- Add the chopped tomato and lemon juice to the pan, and stir well. Let the curry simmer for another 2-3 minutes.
- Turn off the heat, and transfer the curry to a serving dish. Garnish with fresh coriander leaves.
- Serve the Bhakura Machha Jhola hot with steamed rice or bread. Enjoy the rich and flavorful taste of this delicious Nepali fish curry!