Recipe Name: Pahari Fish
Description: Himalayan Spicy Fish Sautéed in Yogurt-Chili Sauce
Serving Size: (As desired)
Preparation Time: about 4 hours marinating and 20 minutes cooking

2 lbs. Trout (asala machha), cut in 2-in. pieces
2 cups red bell pepper, cut in 1-in. strips
3 dry whole red peppers
2 bay leaves
1 tablespoon mustard seeds
1 teaspoon garlic, minced
1 teaspoon ginger, finely grated
5 fresh red chilies, julienned
1 cup onions, finely chopped
1 teaspoon cracked black pepper
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon turmeric
Salt to taste
2 tablespoons mustard oil for cooking
2 cups yogurt
2 tablespoons chopped dill weed for garnish
2 cups flour
5 eggs, beaten
2 tablespoons mustard oil for pan-frying fish pieces

4 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons mustard seeds
1 teaspoon chili powder
1 tablespoon cumin seeds
1 teaspoon pepper corn
1 teaspoon timur (Szechwan pepper)
1 tablespoon dill weed, chopped
4 tablespoons mustard oil
In a blender combine all the marinating ingredients to form smooth paste. Pour the marinating paste over the fish pieces in a large bowl. Mix well, cover, and let marinate for at least four hours. Season flour and beaten eggs with salt and pepper. In a non-stick pan, heat two tablespoons of oil. Dip fish pieces in the egg mixture; mix well. Take a few pieces of fish out of the egg mixture, dredge in the seasoned flour for coating. Transfer the flour-coated pieces of fish to the pan; fry, occasionally turning, until the pieces are golden brown. Transfer the cooked fish to a large plate. Repeat with the remaining pieces of fish.

In a sauce pan, heat two tablespoons of mustard oil. Fry mustard seeds, bay leaves, and dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add onions, saute on medium heat until brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture. Fry for 30 sec, and add yogurt. Lower the heat and let the yogurt-onion mixture simmer for 10 min till it thickens. Transfer the fish and red bell pepper strips to the sauce; stir gently. Cook for another 10 min to evaporate excess liquid so that the fish pieces are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with chopped dill weed. Serve with rice, or roti.

Reformatted from a recipe submitted to Good Cooking © '2003 by Good Cooking, Inc. '99