Macha – fried fish fillet

Ingredients for 12 servings:

• 1 ½ kg fish fillet(s) of freshwater fish, without skin
• 200 ml vegetable oil, neutral
• 100 ml lime juice
• 1 tbsp vinegar
• 3 tsp ginger-garlic paste
• 1 ½ tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp curry powder, Nepalese *, homemade, alternatively Indian
• 1 tsp mustard powder
• 1 pinch(s) of pepper
• some salt
• Ghee or vegetable oil, for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Nepalese recipe

Make a marinade with oil, lime juice, vinegar, spice paste, and spices. Debone the fish fillets, cut into portions if necessary, and marinate in the marinade for at least 30 minutes, preferably a little longer. Heat ghee or vegetable oil in a non-stick pan. Briefly fry the fish fillets on both sides. Serve immediately. Tip for making ginger and garlic paste: Grind garlic and ginger in a 1:1 ratio with a little vegetable oil, water, and salt in a mortar and pestle until a smooth paste forms. Cover with a little oil and store in the refrigerator for up to 2 weeks. * The recipe for Nepalese curry powder can be found here: https://www.chefkoch.de/rezepte/2193601352133824/Currypulver-fuer-die-nepalesische-Kueche.html