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SEAFOOD RECIPES
Shrimp Bhutuwa
(Nepali Stir-Fried Shrimp)
Gorkhali Shrimp Chili
(Nepali Spicy Grilled Shrimp Saut?ed in Chiles)
Fish Tarkari
(Himalayan Spicy Fish Curried in Herbs and Spices)
Shrimp Sekuwa
(Classic Grilled Shrimp, Nepali Style)
Shrimp Choyla
(Classic Nepali Grilled Shrimp Marinated in Seasoned Mustard Oil)
Himalayan Mango Shrimp
(Himalayan Style Shrimp Curried with Mango)
Lapsi Shrimp
Tarkari
(Nepali Shrimp Curried with Lapsi)
Himalayan
Sesame Shrimp
(Sesame-Flavored Shrimp Saut?ed in Spices)
Fish Sukuti
(Nepali Crispy Smoked Fish Saut?ed with Chilies)
Fish Sekuwa
(Classic Spicy Grilled Fish, Nepali Style)
Fish Poleko
(Nepali Spicy Fish Grilled in Banana Leaf)
Fish Tareko
(Spicy Deep Fried Fish, Nepali Style)
Fish Chili Bhutuwa
(Fish Stir-Fried in Chilies)
Shrimp Bhutuwa
(Nepali Stir-Fried Shrimp)
INGREDIENTS:
1 lb. shrimp, peeled and deveined
1 cup onion, chopped
5 garlic gloves, halved
1 in. ginger, julienned
5 fresh red chilies
1 teaspoon turmeric
1/4 teaspoon asafetida
1 teaspoon cumin powder
5 dried red chilies
1 cup green onions, cut in 1 in. length
1 cup green peas
1 cup red bell pepper, cut in 1-in. strips
2 tablespoons cooking oil for stir-frying
Salt and Pepper
In a processor,
blend chopped onion, garlic, ginger, fresh red chilies, cumin, asafetida, and turmeric into a smooth paste. In a non-stick pan
heat two tablespoons of oil. Add dried red chilies and fry till dark. Add
spice paste; fry for another couple of minutes until the oil starts to separate
from the spices. Transfer
shrimp to the pan, add salt and pepper and stir continuously to brown on high heat
for about two to three minutes. Reduce the heat to medium and add green peas,
red bell pepper and green onions; stir
for five minutes or so until vegetables are cooked. Do not overcook shrimp, or
else it will become rubbery. Adjust seasoning with salt and pepper. Drain excess
oil, if necessary. Serve with steamed rice and roti (flat
bread).
Gorkhali Shrimp Chili
(Nepali Spicy Grilled Shrimp Saut?ed in Chilies)
INGREDIENTS:
1 lb. shrimp,
peeled and deveined
1 teaspoon garlic, minced
1 teaspoon ginger, finely grated
1 tablespoon fresh hot chili, minced
1 tablespoon cumin powder
1 cup onion, finely chopped
1 cup tomato, chopped
2 tablespoons honey
2 cups red bell pepper, cut into 1-in pieces
1 cup scallion, cut into 1-in length
2 tablespoons cooking oil
5 dry whole red chilies
Salt and Pepper
2 tablespoons chopped cilantro for garnish
Marinade:
1 tablespoon cumin powder
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/2 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
1 tablespoon chili paste
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon honey
Salt and Pepper
In a small bowl,
combine all marinating ingredients into a smooth paste. In a large bowl, pour
the marinade over shrimp. Mix well, cover, and let marinate for at least two
hours. Grill marinated shrimp on a charcoal grill, occasionally turning
until cooked through, about five minutes.
In a blender,
process garlic, ginger, fresh chili, cumin, chopped onions and tomatoes, honey,
salt and pepper into a smooth paste. In a sauce pan
heat two tablespoons of cooking oil. Fry dry whole red chilies till dark.
Add the spice mixture and saut? on medium heat till the oil starts to separate
from the spices, about 5-8 minutes. Add grilled shrimp, red bell pepper, and
scallions. Stir thoroughly to coat with spices. Cook until
vegetables are tender. Do not overcook shrimp. Adjust seasoning with salt and pepper. Garnish with chopped
cilantro. Serve with rice, or roti (flat bread).
Fish Tarkari
(Himalayan Spicy Fish Curried in Herbs and Spices)
INGREDIENTS:
2 lbs. Trout (asala macha),
cut in 2-in. pieces
3 dry whole red peppers
2 bay leaves
1 tablespoon mustard seeds
1 teaspoon garlic, minced
1 teaspoon ginger, finely grated
5 fresh red chilies, julienned
1 cup onions, finely chopped
1 tablespoon curry powder
1 tablespoon whole mustard paste
1/2 teaspoon turmeric
1 cup yogurt
1 cup broth or water
Salt and Pepper
2 tablespoons cooking oil for cooking
2 tablespoons chopped cilantro for garnish
1 cup oil for browning
Season fish pieces
with salt and pepper.
In a non-stick pan, heat 1 cup of oil. Transfer fish to
the pan; fry, occasionally turning, until the pieces are golden brown. Transfer
the browned pieces of fish to a large plate. Repeat with the remaining pieces of fish.
Drain excess oil.
In a sauce pan, heat two
tablespoons of cooking oil. Fry mustard seeds, bay leaves, and dry whole red
peppers till dark. Add turmeric and stir for 15 sec. Add chopped onion, saut? on medium
heat till brown. Add turmeric, garlic, ginger, red chilies, curry powder,
mustard paste, salt and pepper to the onion mixture. Fry for 30 sec, and add yogurt
and broth. Lower the
heat and let the yogurt-onion mixture simmer for 10 min till it thickens.
Transfer fish pieces; stir gently. Cook for
another 10 min or so until the sauce gains desired consistency. Adjust seasoning with salt and pepper. Garnish with chopped
cilantro. Serve with rice and roti (flat bread).
Shrimp Sekuwa
(Classic Grilled Shrimp, Nepali Style)
INGREDIENTS:
2 lbs. large shrimps, peeled and
deveined
1/2 lb. pearl onions
1/2 lb. cherry tomatoes
Melted butter for basting
Bamboo skewers, pre-soaked overnight
Marinade
1 teaspoon cumin powder
2 tablespoons cooking oil
1 tablespoon yellow mustard seeds
5 fresh red chilies
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/2 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
1 teaspoon garlic paste
1 teaspoon ginger paste
Salt and Pepper
In a blender,
combine all marinating ingredients into a smooth paste. In a large bowl, pour
the marinade over shrimp. Mix well, cover, and let marinate for
at least two hours. After marinating, drain the marinade. Thread, alternatively, the
marinated shrimp and vegetables into skewers.
Grill marinated shrimp skewers
on a charcoal grill, frequently
turning and basting with melted butter until cooked through. Take the cooked sekuwas off the grill and generously brush with butter before serving. Arrange the shrimp sekuwas
on the bed of rice pilaf, stir-fried vegetables, and cucumber-tomato salad. Serve with
tomato achar.
Shrimp Choyla
(Classic Nepali Grilled Shrimp Marinated in Seasoned Mustard Oil)
INGREDIENTS:
2 lbs. large shrimps, peeled and
deveined
Melted butter for basting
Bamboo skewers, pre-soaked overnight
Marinade
1 teaspoon cumin powder
2 tablespoons mustard oil (vegetable oil can also be used)
1 tablespoon yellow mustard seeds
5 fresh red chilies
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/2 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
1 teaspoon garlic paste
1 teaspoon ginger paste
Salt and Pepper
Choyla
Seasoning:
3 tablespoons mustard oil
1 tablespoon cumin seeds, toasted
5 red chilies, julienned
3 cloves garlic, halved
1-in ginger, sliced
1/2 teaspoon turmeric
1/4 teaspoon asafetida
Salt and pepper
Garnish:
1 teaspoon fenugreek
10 cloves garlic, thinly sliced
2 tablespoons mustard oil
1/2 cup green onions, cut in 1-in. length
In a blender, combine all
marinating ingredients into a smooth paste. In a large bowl, pour the
marinade over shrimp. Mix well, cover, and let marinate for
at least two hours. After marinating, drain the marinade. Thread the
marinated shrimp into skewers. Grill the shrimp skewers on a charcoal grill, frequently
turning and basting with melted butter until cooked through. Take the cooked sekuwas off the grill
and remove from the bamboo skewers; reserve on a plate.
In a blender combine choyla
marinating ingredients, including cumin,
coriander, mustard seeds, chilies, garlic, ginger, turmeric and asafetida
with one tablespoon of oil to form smooth paste. In a bowl, mix the choyla
marinating
paste with the grilled shrimp, gradually pouring two tablespoons of cooking oil;
toss it well to coat thoroughly. Cover and set aside for 5 min. to marinate. To garnish, in a non-stick pan
heat two tablespoons, splitter fenugreek till it turns dark. Add garlic slices
and fry till light brown. Pour the oil mixture over the marinated shrimp. Add
green onions. Toss the whole mixture well. Serve with stir-fried vegetables and
rice.
Himalayan Mango Shrimp
(Himalayan Style Shrimp Curried with Mango)
INGREDIENTS:
1.5 lbs medium-size shrimp,
cleaned, deveined, and butterflied
1/2 lb ripen mango, cut into 1/2-in. chunks, and pureed
1 cup onion, finely chopped
1/2 cup half and half cream
1/2 teaspoon fenugreek seeds
3 dried red chilies
1 teaspoon curry powder
1 tablespoon whole mustard paste
1 teaspoon garlic paste
1 teaspoon ginger paste
1 tablespoon hot chili paste
1 tablespoon brown sugar
3 tablespoons oil
Salt and Pepper
1 tablespoon chopped scallions for garnish
In a large bowl,
combine shrimp with whole mustard paste, salt and pepper. In a non-stick
pan, heat one tablespoon of oil on high heat and add shrimp to brown quickly on all sides so as not to cook to doneness at this stage. Reserve in a plate. Drain excess
oil.
In a non-stick sauce pan, heat
two
tablespoons of oil. Splitter fenugreek, followed by dried red chilies until they
turn dark. Add chopped onions and saut? on medium-low heat till light brown. Add
all the spices, including garlic, ginger, chili paste, curry powder
and salt.
Stir for a half minute or so to release the aroma. To the spice-mixture, add
pureed mango, one tablespoon of brown sugar, and cream and allow
simmering for 10-15 minutes over low heat. Once the sauce has reduced by half or
its desired consistency has been achieved, add browned shrimp and stir
thoroughly. Cook it on low heat for a few minutes, or until the shrimp is
tender. Do not allow overcooking of shrimp. Adjust seasoning with salt and
pepper. Garnish with chopped scallions and slivers of mango. Serve with rice and roti
(flat bread).
Lapsi Shrimp Tarkari
(Nepali Shrimp Curried with Lapsi*)
INGREDIENTS:
1.5 lbs medium-size shrimp,
cleaned, deveined, and butterflied
1/2 lb ripen lapsi, pitted, and pureed (plum also can be used)
1 cup onion, finely chopped
1/2 cup half and half cream
1/2 teaspoon fenugreek seeds
3 dried red chilies
1 teaspoon curry powder
1 tablespoon whole mustard paste
1 teaspoon garlic paste
1 teaspoon ginger paste
1 tablespoon hot chili paste
1 tablespoon brown sugar
3 tablespoons oil
Salt and Pepper
1 tablespoon chopped scallions for garnish
In a large bowl,
combine shrimp with whole mustard paste, salt and pepper. In a non-stick
pan, heat one tablespoon of oil on high heat and add shrimp to brown quickly on all sides so as not to cook to doneness at this stage. Reserve in a plate. Drain excess
oil.
In a non-stick sauce pan, heat
two
tablespoons of oil. Splitter fenugreek, followed by dried red chilies until they
turn dark. Add chopped onions and saut? on medium-low heat till light brown. Add
all the spices, including garlic, ginger, chili paste, curry powder
and salt.
Stir for a half minute or so to release the aroma. To the spice-mixture, add
pureed lapsi, one tablespoon of brown sugar, and cream and allow
simmering for 10-15 minutes over low heat. Once the sauce has reduced by half or
its desired consistency has been achieved, add browned shrimp and stir
thoroughly. Cook it on low heat for about 5 minutes, or until the shrimp is
tender. Do not allow overcooking of shrimp. Adjust seasoning with salt and
pepper. Garnish with chopped scallions and slivers of lapsi. Serve with rice and roti
(flat bread).
*Lapsi is a sub-tropical fruit, primarily found
in the Himalayas and used in chutneys and achars.
Himalayan Sesame Shrimp
(Sesame-Flavored Shrimp Saut?ed in Spices)
INGREDIENTS:
1.5 lbs. medium-sized shrimp,
cleaned, deveined and butterflied
1 cup onion, finely chopped
1/2 cup red bell pepper, chopped
1/2 cup mushroom, sliced
1/2 teaspoon jimbu (dried herb found in the Himalayas)
1/2 cup toasted sesame seeds, pureed in water to paste
1 teaspoon cumin powder
1 teaspoon turmeric
1 teaspoon garlic paste
1 teaspoon ginger paste
1 tablespoon hot chili paste
3 tablespoons cooking oil
Salt and Pepper
1 tablespoon sesame oil
2 tablespoons lemon juice
1 tablespoon chopped cilantro for garnish
In a large bowl,
combine shrimp with two tablespoons lemon juice, 1/2 teaspoon turmeric, salt and
pepper; mix well and allow marinating for 30 minutes. In a non-stick frying pan, brown
the marinated shrimp; reserve on a plate.
In a non-stick sauce pan, heat
three tablespoons of oil. Add jimbu and fry till it turns dark, releasing a
unique aroma. Add chopped onions and saut? on medium-low heat till light brown.
Add chopped red bell pepper and mushroom. Stir thoroughly to
wilt down for about five minutes. Add all the spices, including garlic, ginger, chili,
turmeric, cumin powder, salt and pepper. Stir for a half minute or so to release the aroma.
To the mixture, add browned shrimp and sesame paste; saut? until the shrimp is
tender. Do not allow overcooking of the shrimp. Just before taking off the heat,
stir in one tablespoon of sesame oil. Adjust seasoning with salt and pepper.
Garnish with chopped cilantro. Serve with rice and roti (flat bread).
Fish Sukuti
(Classic Smoked Crispy Fish)
INGREDIENTS:
2 lbs. trout fillets (asala
macha), cut into 1-in slices
1 cup onion, chopped
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
1 tablespoon chili paste
2 tablespoons soy sauce
1 teaspoon turmeric
2 tablespoons honey
5 dried red chilies
1 teaspoon cumin seeds
1 cup scallions, cut into 1-in length
4 tablespoons cooking oil
Oil for deep frying
Salt and Pepper
Marinade:
1 tablespoon cumin powder
1 teaspoon turmeric
1/2 teaspoon timur (Szechwan pepper)
2 tablespoons honey
2 tablespoons molasses
1 tablespoon chili paste
1 tablespoon garlic paste
1 tablespoon ginger paste
1/4 teaspoon asafetida
1 tablespoon cornstarch
2 tablespoons cooking oil
Salt and Pepper
In a blender, process all marinating ingredients into a smooth paste.
In a large bowl, pour the marinade over fish slices. Mix well,
cover, and let marinate for at least four hours. After marinating, drain the marinade and pat-dry
fish pieces.
Heat frying oil to 360oF. Dip fish pieces into oil and fry
until crispy. Reserve fried lamb slices in a large plate. In a
blender, process chopped onion, garlic, ginger, chili paste, soy sauce, turmeric, and honey into a smooth paste, In a non-stick
saut? pan, heat
four tablespoons of oil over high heat. Splitter whole red chilies and cumin
seeds till dark. Add spice mixture, salt and pepper; fry until oil starts to
separate from the spices. Transfer the fish slices
into the spice mixture and gently stir fry for 5-8 minutes, or until the slices are
fully coated with spices. Add chopped scallions and stir for a minute or
so. Serve with rice, accompanied with
tomato
achar.,
Fish Sekuwa
(Classic Spicy Grilled Fish, Nepali Style)
INGREDIENTS:
2 lbs. fish fillet, cut into 1-in cubes
Melted butter for basting
2 tablespoons chopped scallions for garnish
Bamboo skewers, pre-soaked overnight
Marinade
1 teaspoon cumin powder
2 tablespoons cooking oil
1 tablespoon yellow mustard seeds
5 fresh red chilies
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/2 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
1 teaspoon garlic paste
1 teaspoon ginger paste
Salt and Pepper
In a blender
combine all marinating ingredients into a smooth paste. In a large bowl, pour
the marinade over fish pieces. Mix well, cover, and let marinate
for at least four hours. After marinating, drain the marinade.
Thread marinated fish cubes into skewers. Grill the skewered fish pieces on
a charcoal grill, frequently turning
and basting with melted butter until cooked through. Take the cooked sekuwas off
the grill and generously brush with butter before serving. Arrange the fish sekuwas on the
bed of rice pilaf, stir-fried vegetables, supplemented with tomato, cucumber and
red onion slices. Sprinkle chopped scallions over the sekuwas. Complement the
sekuwas with tomato or chili
achar.
Fish Poleko
(Nepali Spicy Fish Grilled in Banana Leaf)
INGREDIENTS:
1 whole three-pounder trout (asala macha),
cleaned
Salt and Pepper
Banana leaf (approx. 1ft X 2ft)
Lemon wedges (for garnish)
Marinade
1 teaspoon cumin powder
2 tablespoons cooking oil
1 tablespoon yellow mustard seeds
5 fresh red chilies
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/2 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
1 teaspoon garlic paste
1 teaspoon ginger paste
Salt and Pepper
In a blender combine all marinating ingredients into a smooth paste.
Prepare a grill with glowing
charcoal and wood chips. Trim and score the fish to form deep packets on all
sides. Salt and pepper the fish first and smother with the marinating paste,
inserting deep into the packets. Oil the banana leaf; gently heat up
the banana leaf on the grill for a brief time, for it makes the banana leaf
softer and workable. Immediately place the fish on the banana leaf and wrap in
by ensuring a complete closure. Secure it with bamboo picks or a twain. Place the wrapped
fish on grill and smoke-grill for 20-30 minutes, turning frequently. Once
cooked, unwrap the banana leaf and put the fish on the bed of rice pilaf to
serve, topped with tomato achar. Garnish with a fresh squeeze of lemon wedges.
Fish Tareko
(Spicy Deep Fried Fish, Nepali Style)
INGREDIENTS:
2 lbs. trout fillets (asala
macha), cleaned and boned
1 tablespoon chili paste
1 teaspoon ginger paste
1 teaspoon garlic paste
1 cup onion, chopped
1 cup tomato, chopped
1 teaspoon roasted cumin seeds
1 tablespoon lime juice
1 teaspoon turmeric
1 tablespoon cilantro, chopped
2 tablespoons mustard seeds
1 tablespoon corn starch
Salt and Pepper
Oil for deep frying
Lime wedges for garnish
In a blender, process chili, ginger, garlic, chopped onion, tomatoes, cumin
seeds, lime juice, turmeric, cilantro, mustard seeds, corn starch, salt and
pepper into a smooth paste.
In a large bowl, pour the spice mixture over fish fillets. Mix well,
cover, and let marinate for at least four hours.
Heat frying oil to 360oF. Deep fry marinated fish fillets in
oil until crispy. Remove from oil and absorb excess oil with paper towel.
Serve hot with rice pilaf and stir-dried vegetables, accompanied with
mango chutney. Garnish with lime wedges.
Fish Chili Bhutuwa
(Fish Stir-Fried in Chilies)
INGREDIENTS:
2 lbs. trout fillets (asala
macha), cut into 1-in pieces
1 cup onion, chopped
5 garlic gloves, halved
1 in. ginger, julienned
1 tablespoon chili paste
2 tablespoon lime juice
1/4 teaspoon asafetida
1 tablespoon roasted cumin seeds
2 tablespoons mustard seeds
5 dried red chilies
1 cup green onions, cut in 1 in. length
1 cup red bell pepper, cut in 1-in. strips
3 tablespoons oil for browning
2 tablespoons cooking oil for stir-frying
1 teaspoon turmeric
2 tablespoons lemon juice
Salt and Pepper
Combine fish, lemon juice, turmeric, salt and pepper and allow marinating for 30
minutes. In a non-stick pan heat three
tablespoons of oil over high heat. Put fish pieces in oil and brown on all
sides until almost cooked; reserve in a bowl. In a processor,
blend chopped onion, garlic, ginger, chili paste, roasted cumin and mustard
seeds, asafetida, and lemon juice into a smooth paste. In a non-stick pan
heat two tablespoons of oil. Add dried red chilies and fry till dark. Add
spice paste; fry for another couple of minutes until the oil starts to separate
from the spices. Transfer browned fish to the pan, add salt and pepper and stir
continuously to coat for about two to three minutes. Add red bell pepper and green onions; stir
for another five minutes or so until vegetables are cooked. Adjust seasoning with salt and pepper. Drain excess
oil, if necessary. Serve with steamed rice and roti (flat
bread).
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