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.
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
Equipment
- Blender
Method
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
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)
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
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
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
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
Flip the fish and cook on the other side until crisp, then place on serving plates
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
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