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CREATIVE NEPALI COOKING WITH TULSI REGMI
 

 

 

Introduction

Appetizers

Meat

Poultry

Seafood

Vegetarian

 

 

Soups

Rice& Rotis

Achars

 Marinades

Desserts/Beverages

Momo

 














 

 


SEAFOOD RECIPES

Shrimp Bhutuwa (Nepali Stir-Fried Shrimp)
Gorkhali Shrimp Chili
(Nepali Spicy Grilled Shrimp Sautéed 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 Sautéed in Spices)
Fish Sukuti
(Nepali Crispy Smoked Fish Sautéed 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
5 garlic gloves, halved
1 in. ginger, julienned
5 fresh red chilies
1/2 teaspoon turmeric
1 tablespoon honey
1 teaspoon lime juice
1 cup green onions, cut in 1 in. length
1 cup red bell pepper, cut in 1-in. strips
5 dried red chilies
2 tablespoons cooking oil for stir-frying
Salt and Pepper

DIRECTIONS
In a processor, blend garlic, ginger, fresh red chilies, turmeric, honey and lime 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 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 Sautéed in Chilies)  

INGREDIENTS
1 lb. shrimp, peeled and deveined
¼ teaspoon turmeric powder
1 tablespoon curry powder or seafood masala
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

DIRECTIONS
n 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, chopped onions, 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 sauté on medium heat till the oil starts to separate from the spices, about 5-8 minutes. Add red bell pepper, and scallions.  Stir thoroughly to coat with spices.  Cook until vegetables are tender and add grilled shrimp.  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. fresh water 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

DIRECTIONS
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, sauté 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 or oil for basting
Bamboo skewers, pre-soaked overnight

Marinade
2 tablespoons cooking oil
1 tablespoon yellow mustard seeds
5 fresh red chilies
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/4 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon garlic paste
1 teaspoon ginger paste
Salt and Pepper

DIRECTIONS
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 or oil for basting
Bamboo skewers, pre-soaked overnight

Marinade
1 teaspoon cumin powder
2 tablespoons mustard oil or vegetable 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

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
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

DIRECTIONS
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 lb. medium-size shrimp, cleaned, deveined, and butterflied
1 cup ripen mango, cut into 1/2-in. chunks, and pureed
1/2 cup onion, finely chopped
1/2 cup half and half cream
1/4 teaspoon fenugreek seeds
3 dried red chilies
1/2 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  

DIRECTIONS
In a large bowl, combine shrimp with whole mustard paste, salt and pepper.  In a non-stick pan, heat oil and brown shrimp.  Reserve in a plate.  Drain excess oil.

In a non-stick sauce pan, heat three tablespoons of oil. Splitter fenugreek, followed by dried red chilies until they turn dark. Add chopped onions and sauté 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 about 2-3 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 lb medium-size shrimp, cleaned, deveined, and butterflied
1/2 lb ripen lapsi, pitted, and pureed (plum also can be used)
1/2 cup onion, finely chopped
1/2 cup half and half cream
1/4 teaspoon fenugreek seeds
3 dried red chilies
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 oil and brown shrimp.  Reserve in a plate.  Drain excess oil.

In a non-stick sauce pan, heat three tablespoons of oil. Splitter fenugreek, followed by dried red chilies until they turn dark. Add chopped onions and sauté 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 2-3 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 Sautéed in Spices)

INGREDIENTS
1 lb. medium-sized shrimp, cleaned, deveined and butterflied
1/2 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)
1/4 cup toasted sesame seeds, pureed in water to paste
1 teaspoon cumin powder
1/4 teaspoon turmeric
1 teaspoon garlic paste
1 teaspoon ginger paste
1 tablespoon hot chili paste
3 tablespoons cooking oil
Salt and Pepper
1/2 tablespoon sesame oil
1 tablespoon lime juice
1 tablespoon chopped cilantro for garnish

DIRECTIONS
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 sauté 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; sauté until the shrimp is tender. Do not allow overcooking of the shrimp. Just before taking off the heat, stir in sesame oil and lime juice. 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:
1/2 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 tablespoon cornstarch
2 tablespoons cooking oil
Salt and Pepper
 
DIRECTIONS
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 sauté 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 or oil 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
1/4 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/4 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
1 teaspoon garlic paste
1 teaspoon ginger paste
Salt and Pepper

DIRECTIONS
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
2 tablespoons cooking oil
1 tablespoon yellow mustard seeds
5 fresh red chilies
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/4 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
1 teaspoon garlic paste
1 teaspoon ginger paste
Salt and Pepper
 
DIRECTIONS
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
2 tablespoons lime juice
1 teaspoon turmeric
2 tablespoons mustard seeds
1 tablespoon corn starch
Salt and Pepper
Oil for deep frying
Lime wedges for garnish
 
DIRECTIONS
In a blender, process chili, ginger, garlic, chopped onion, tomatoes, cumin seeds, lime juice, turmeric, 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 tablespoons lime juice
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
1/2 teaspoon turmeric
2 tablespoons lemon juice
Salt and Pepper

DIRECTIONS
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, 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).