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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).
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