Grilled Fish and Nepali Aloo with Tomato Chutney

Flavorful grilled white fish marinated in ginger, garlic, and turmeric, paired with spiced potato stir-fry (Aloo ko Achar style) and a fresh, fiery Nepali tomato chutney.

• Prep: 45 min
• Cook: 30 min
• Total: 1 hr 15 min
• Servings: 2
• Cuisine: Nepali
• Difficulty: Hard

Dietary

• Pescatarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• grill
• sauté
• fresh
• spicy
• tangy
• savory

Ingredients

• 2 cod fillets (boneless, skinless)
• 1 tablespoon fresh ginger (grated)
• 1 tablespoon garlic (minced)
• 1 teaspoon ground turmeric
• 0.5 teaspoon Kashmiri red chili powder
• 1.5 teaspoon salt
• 1 tablespoon olive oil
• 1 pound Yukon gold potato (boiled and cubed)
• 1 tablespoon vegetable oil
• 0.5 teaspoon fenugreek seeds
• 1 red onion (thinly sliced)
• 2 green chilis (sliced and finely minced)
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 3 tablespoon lime juice (freshly squeezed)
• 0.5 cup fresh cilantro (chopped)
• 2 Roma tomatoes (diced)
• 0.5 cup red onion (finely minced)
• 0.25 teaspoon black peppercorns (crushed)

Instructions

1. For the fish marinade: Pat cod fillets very dry. In a shallow dish, combine 1 tablespoon grated fresh ginger, 1 tablespoon minced garlic, 1 teaspoon ground turmeric, 1/2 teaspoon Kashmiri red chili powder, and 1 teaspoon salt. Rub the mixture evenly over the fish fillets. Drizzle with 1 tablespoon olive oil. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
2. For the Nepali Aloo: Boil 1 pound Yukon gold potatoes until tender, then drain, let cool slightly, peel, and cut into 1-inch cubes. In a large skillet or pan, heat 1 tablespoon vegetable oil over medium-high heat. Add 1/2 teaspoon fenugreek seeds and sauté for 30 seconds until they turn dark brown and fragrant (be careful not to burn them). Immediately add the thinly sliced small red onion and sliced green chili, cooking for 3-5 minutes until softened.
3. Add the cubed boiled potatoes to the pan. Stir in 1/2 teaspoon ground cumin and 1/2 teaspoon ground coriander. Cook, stirring gently to avoid breaking the potatoes too much, for 5-7 minutes, allowing the potatoes to get slightly crispy and absorb the flavors. Stir in 1 tablespoon freshly squeezed lime juice and 1/4 cup chopped fresh cilantro. Keep warm.
4. For the tomato chutney: In a small bowl, combine the diced Roma tomatoes, 1/2 cup finely minced red onion, 1 finely minced green chili, 1/4 cup chopped fresh cilantro, 2 tablespoons freshly squeezed lime juice, 1/2 teaspoon salt, and 1/4 teaspoon crushed black peppercorns. Stir well and let sit for at least 15 minutes for the flavors to meld.
5. Grill the fish: Preheat a grill or grill pan to medium-high heat. Lightly oil the grates or pan. Place the marinated fish fillets on the grill. Cook for 4-6 minutes per side, depending on thickness, until the fish is opaque and flakes easily. Do not overcook.
6. Serve the Grilled Fish hot with the Nepali Aloo and a generous portion of the fresh Tomato Chutney.

Notes

The Nepali Aloo is meant to be zesty and vibrant, similar to a potato salad but with a tempered spice element. Ensure your grill or grill pan is properly hot before adding the fish to prevent sticking. Crushing the black peppercorns fresh provides a more potent flavor for the chutney.

Nutrition (per serving)

• Calories: 680
• Protein: 54.1 g
• Carbohydrates: 70.3 g
• Fat: 20.2 g
• Fiber: 10.7 g
• Sodium: 2050 mg
• Saturated Fat: 2.9 g
• Sugar: 7.3 g
• Cholesterol: 120 mg