Small Dried Fish (Sidra Macchi)
Small Dried Fish are very popular in Nepalese cuisine. They are mainly used to prepare a spicy pickle (achar) or a rich, tangy curry, to be enjoyed with rice. Because they are dried, they keep for a long time and offer a pronounced salty flavor.
30-60min
Normal
Mildly Spicy
Ingredients
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Directions
Sterilize the glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Rinse the fish in lukewarm water and dry them.
Finely chop the onions, the garlic cloves, the ginger, the tomatoes and the small green chilies.
Pour the oil into a large frying pan and heat it.
When the oil is hot, fry the fish until crispy.
Pour them into a bowl.
In another pan, heat the tablespoons of oil.
When the oil is hot, add the onions.
When the onions are translucent, add the garlic cloves, the ginger, the tomatoes, the small green chilies, the salt, the red chili powder, the coriander powder and the cumin powder.
Cook over low heat until the tomatoes are tender. Stir regularly.
Once the mixture is ready, pour it into the bowl containing the fried fish. Add the lemon juice and mix well.
Transfer the fried fish into a glass jar.
Ready! Enjoy the pickles with dal baht or other dishes.
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