Malekhu Trisuli River Crispy Masala Fish (Tareko Machha) with Lemon & Radish – Authentic Nepal Recipe
Famous along the Prithvi Highway at Malekhu: crispy mustard-and-cumin crusted fish fillets.
- Country of Origin
- 🇳🇵 Nepal (South Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crisp-seared river trout or white fish fillets, Spiced potato wedges, Tomato-cilantro achar, Ground mustard seeds, Cumin
Ingredients for Malekhu Trisuli River Crispy Masala Fish (Tareko Machha) with Lemon & Radish (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp-seared river trout or white fish fillets, prepped into bite-sized pieces
- 1.5 cups spiced potato wedges, washed and trimmed
- 1 cup tomato-cilantro achar
- 1 medium onion and 3 cloves garlic, finely minced with ground mustard seeds
- 1.5 tbsp traditional Nepal seasoning (cumin, coriander, turmeric, garlic-ginger, lemon juice)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and ground mustard seeds for 2–3 minutes until softened and fragrant.
- Add crisp-seared river trout or white fish fillets and spiced potato wedges along with cumin, coriander, turmeric, garlic-ginger, lemon juice, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with tomato-cilantro achar and serve straight from the skillet.