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Nepalese-Style Fish (Timur Machha)
Dry Dishes Dairy Free Quick Gluten Free

Nepalese-Style Fish (Timur Machha)

Timut pepper is widely used in the Himalayas to flavour freshwater fish. Its grapefruit notes pair perfectly with the earthy side of turmeric.

10 min
Preparation
10 min
Cooking
2
Servings
Easy
Difficulty

Ingredients

  • White fish fillets (cod, sea bass): 2
  • Timut pepper, crushed: 1 teaspoon
  • Lakadong turmeric: 1/2 teaspoon Lakadong Turmeric Powder
  • Green chili (optional): 1
  • Lime juice
  • Fresh coriander
  • Oil
  • Salt

Instructions

  1. 1
    The Marinade: Marinate the fish with turmeric, salt and part of the crushed Timut pepper.
  2. 2
    Cooking: Pan-fry the fish in a little oil until golden.
  3. 3
    Finishing: At the end of cooking, sprinkle the remaining fresh Timut pepper. The heat releases grapefruit notes.
  4. 4
    Serving: Serve with basmati rice and a squeeze of lime.

Tips

Timut pepper should be added in two stages: part in the marinade for depth, the rest as a finishing touch for the grapefruit aroma which evaporates with prolonged cooking.

Spices used

Find the spices from this recipe in our shop.

Product Lakadong Turmeric Powder Image

Lakadong Turmeric Powder

€4.50
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