A TASTE OF NEPAL

MasterChef: The Professionals finalist Santosh Shah showcases dishes from his native country

- Santosh Shah

MACHA KO JHOL

WHITE FISH IN MUSTARD AND ONION SAUCE

SERVES 4

INGREDIENTS

600g river fish fillet, such as carp or perch (or you can use sea bass) Vegetable oil, for deep-frying

For the marinade

2 tbsp ginger paste

2 tbsp garlic paste

1 tsp ground turmeric

1 tsp medium-hot chilli powder

2 tbsp rice flour

1 tsp salt

1 tsp lemon juice

½ tbsp veg oil

For the sauce

3 tbsp mustard oil

½ tsp black mustard seeds

2 red onions, finely sliced

1 tsp wholegrain mustard

1¼ tsp ground cumin

1 tsp medium-hot chilli powder

1 tsp salt, plus extra to taste

2 tomatoes, cut into quarters and deseeded

250ml fish stock, or water

4 fresh green bird’s-eye chillies, sliced lengthways

A pinch of sugar (optional)

2 tbsp fresh coriander, finely chopped

To serve

Rice and onion crisps (optional)

METHOD

• Clean the fish and dry well using a kitchen towel, then cut into 4cm slices.

• Place all the marinade ingredients into a bowl and mix into a paste. Add the fish and mix well, making sure all the fish pieces are coated. Place in the fridge for 1-2 hours.

• Heat the vegetable oil in a wok over a high heat. When the oil starts smoking, fry the fish in batches, for 3-5 minutes. Remove from the oil and drain on kitchen paper, then set aside.