Nepalese Fish Curry
Light, aromatic, and full of homely flavors, Nepalese Fish Curry — often called Machha Ko Jhol — is a beloved dish in Nepali households, especially in regions near rivers and lakes. This rustic curry features tender pieces of freshwater fish gently simmered in a mildly spiced, soupy gravy that’s both comforting and satisfying.

Fresh fish pieces are marinated with turmeric, salt, and a touch of lemon, then lightly fried or seared to seal in flavor and prevent breaking during cooking. The curry base is made with sautéed onions, garlic, ginger, and ripe tomatoes, seasoned with traditional Nepali spices like cumin, coriander, turmeric, and freshly ground timur (Nepali Sichuan pepper) for a unique, subtle heat. Green chilies and fresh coriander add brightness and aroma to the final dish.

Unlike rich, heavy curries, Nepalese Fish Curry has a lighter, broth-like consistency, perfect for ladling over steamed rice (bhat). Often served with lentil soup (dal), pickles (achar), and seasonal sautéed greens, it’s a wholesome, flavorful meal that brings the taste of Nepal’s riverside kitchens straight to your table.