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Tareko Macha
Tareko Macha is a beloved Nepali dish that showcases the art of frying fish to perfection. The fish is marinated in a vibrant blend of spices that reflect the rich culinary heritage of Nepal, offering a delightful balance of flavors that dance on the palate. This dish is often enjoyed as a crispy appetizer or served alongside fragrant steamed rice as a main course, making it a versatile favorite for gatherings and family meals. Historically, Tareko Macha is a representation of the cultural significance of fish in Nepali cuisine, often enjoyed during special occasions and festivals.
Ingredients
- Fish fillets
- 500 grams (preferably tilapia or trout)
- Fresh coriander leaves
- 1/4 cup, chopped (for garnish)
- Oil
- for deep frying (about 2 cups)
- Cornstarch
- 1/2 cup
- All-purpose flour
- 1/2 cup
- Lemon juice
- 2 tablespoons
- Salt
- 1 teaspoon (or to taste)
- Coriander powder
- 1 teaspoon
- Cumin powder
- 1 teaspoon
- Red chili powder
- 1 teaspoon (adjust for spice preference)
- Turmeric powder
- 1/2 teaspoon
- Ginger
- 1 tablespoon, grated
Instructions
- In a mixing bowl, combine the grated ginger, lemon juice, turmeric powder, red chili powder, cumin powder, coriander powder, and salt to create a flavorful marinade.
- Add the fish fillets to the marinade, ensuring they are well coated. Cover and let marinate for about 15 minutes to allow the flavors to penetrate the fish.
- In another bowl, mix the all-purpose flour and cornstarch together. This combination will provide a light and crispy coating for the fish.
- Heat oil in a deep pan over medium-high heat. To test if the oil is ready, drop a small amount of the flour mixture into the oil; it should sizzle and rise to the top.
- Once the oil is hot, take each marinated fish fillet and coat it generously with the flour-cornstarch mixture, shaking off any excess.
- Carefully place the coated fish fillets into the hot oil, frying them in batches to avoid overcrowding. Fry until they turn golden brown and crispy, about 4-5 minutes per side.
- Remove the fried fish fillets from the oil and drain on a paper towel to absorb excess oil.
- Garnish the crispy fish with freshly chopped coriander leaves before serving.
- Serve hot as an appetizer with a side of spicy dipping sauce or as a main course with steamed rice.
Tips
- For extra flavor, consider adding a pinch of ajwain (carom seeds) to the flour mixture.
- Pair with a spicy tomato chutney or dipping sauce made from blended tomatoes, green chilies, and garlic for an authentic experience.
Dietary Information
Servings: 4 Dish Type: Main Course/Appetizer Prep Time: 15 minutes Cook Time: 20 minutes Calories: 350 Fat: 20g Carbs: 30g Protein: 25g Sodium: 600mg Sugar: 1g
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