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Fish sekuwa with Gurkha chutney
Traditionally, sekuwa is a Nepalese dish of marinated and grilled meat. Rohit’s recipe replaces the meat with fish and pan-fries for a crisper finish. Served with a delicious chutney that includes Timur pepper, a Nepalese spice not too dissimilar from Sichuan peppercorns, it’s a quick, vibrant, flavourful plate of food that’s a guaranteed crowd-pleaser.
First published in 2021
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Ingredients
Metric
Imperial
Sekuwa
- 8 sole fillets, or any other white fish fillets
- 1 tsp ground turmeric
- 50ml of mustard oil
- 1 tsp Kashmiri chilli powder
- 1 tsp carom seeds
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1 tsp timut pepper, also known as Timur pepper, ground (you could also use Sichuan peppercorns as a substitute)
- 1 tbsp of finely grated ginger
- 1 tsp green chillies, finely chopped
- 1 tbsp of ginger-garlic paste
- 1 tbsp of rice flour
- 2 tbsp of cornflour
- 1 tbsp of lime juice
- 1 pinch of salt
Chutney
- 4 tomatoes, medium in size
- 2 onions
- 1 garlic bulb
- 1 tbsp of Kashmiri chilli powder
- 1 tsp timut pepper, also known as Timur pepper, ground (you could also use Sichuan peppercorns as a substitute)
- 10 cherry tomatoes, halved
- 4 tbsp of coriander stalks, chopped
- 2 tbsp of finely grated ginger
- 2 tbsp of green chillies, finely chopped
- 20ml of lime juice
- 1 pinch of salt
To serve
- chopped coriander
- pickled red onion slices
- lime wedges, dusted with chilli powder
SAVE RECIPE
Equipment
- Blender
Method
1
Begin by making the chutney, as this can be done in advance. Preheat an oven to as high as it will go, then place the tomatoes, onions and garlic on a tray and cook in the oven until blackened all over (around 10-15 minutes, depending on your oven)
- 4 tomatoes, medium in size
- 2 onions
- 1 garlic bulb
2
Leave until cool enough to handle, then peel the onions and tomatoes and peel the cloves from the garlic bulb. Give everything a rough chop, then place in a blender along with any juices. Add the chilli powder and Timur pepper and blitz until smooth
- 1 tbsp of Kashmiri chilli powder
- 1 tsp timut pepper, also known as Timur pepper, ground (you could also use Sichuan peppercorns as a substitute)
3
Pour the contents of the blender into a mixing bowl and add the cherry tomatoes, coriander stalks, ginger and green chilli. Season to taste with salt and lime juice, then set aside
- 10 cherry tomatoes, halved
- 4 tbsp of coriander stalks, chopped
- 2 tbsp of finely grated ginger
- 2 tbsp of green chillies, finely chopped
- 20ml of lime juice
- 1 pinch of salt
4
For the sekuwa, place all the ingredients (apart from the fish) in a bowl and mix into a smooth paste
- 1 tsp ground turmeric
- 50ml of mustard oil
- 1 tsp Kashmiri chilli powder
- 1 tsp carom seeds
- 1 tsp timut pepper, also known as Timur pepper, ground (you could also use Sichuan peppercorns as a substitute)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1 tbsp of finely grated ginger
- 1 tsp green chillies, finely chopped
- 1 tbsp of ginger-garlic paste
- 1 tbsp of rice flour
- 2 tbsp of cornflour
- 1 tbsp of lime juice
- 1 pinch of salt
5
Trim the fish, removing any skin, then cut into bite-sized pieces. Pat the fish dry, then apply the spice paste evenly all over. Set aside on a plate or tray in the fridge for 30-45 minutes
- 8 sole fillets, or any other white fish fillets
6
To cook the fish, place a wide non-stick frying pan over a medium heat. Place the fillets in the pan, working in batches if you need to, and cook until the spice paste turns golden brown and crisps up
7
Flip the fish and cook on the other side until crisp, then place on serving plates
8
Serve the sekuwa with dollops of the chutney, pink pickled red onion, coriander and a wedge of lime
- chopped coriander
- pickled red onion slices
- lime wedges, dusted with chilli powder
First published in 2021
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