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Table Indienne
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 in a mortar: 1 teaspoon
- Salt: 1/2 teaspoon
-
Lakadong turmeric: 1/2 teaspoon
- Green chilli, finely chopped (optional): 1
- Oil: 1 tablespoon
- Fresh coriander leaves
Instructions
-
1
The Marinade: Marinate the fish with the turmeric, salt, green chilli and part of the crushed Timut pepper.
-
2
The Cooking: Pan-fry the fish in a little oil until golden.
-
3
The Finish: At the end of cooking, sprinkle the remaining fresh Timut pepper. The heat releases grapefruit notes that pair beautifully with the earthy turmeric.
-
4
The Service: Serve with basmati rice, garnished with fresh coriander leaves.
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.
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