Recipes - Fish Chili Bhutuwa

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 tablespoon lime juice
• 1/4 teaspoon asafetida
• 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 teaspoon turmeric
• 2 tablespoons lemon juice
• Salt and Pepper

Cooking Instructions:

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, asafetida, 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).