Dish

Tinned marchri tarkari

Tinned marchri tarkari is a spicy and flavorful dish that is made with dried fish, potatoes, tomatoes, onions, and a variety of spices. The dish is typically served with rice and is a staple in Nepalese cuisine. The dried fish used in the dish is typically marinated in a mixture of spices and then cooked with the vegetables to create a rich and flavorful sauce. The dish is known for its spicy and tangy flavor and is a favorite among Nepalese people.

Asian cuisine› South Asian cuisine› Nepalese cuisine

Stew

Origins and history

Tinned marchri tarkari is a traditional Nepalese dish that has been enjoyed for generations. The dish is believed to have originated in the mountainous regions of Nepal, where dried fish was a common ingredient due to the lack of fresh seafood. Today, the dish is enjoyed throughout Nepal and is a popular street food in many cities.

Dietary considerations

This dish is not suitable for vegetarians or those with seafood allergies.

Variations

There are many variations of tinned marchri tarkari, with some recipes calling for different vegetables or spices. Some versions of the dish also include fresh fish instead of dried fish.

Presentation and garnishing

Tinned marchri tarkari can be garnished with fresh cilantro or chopped green onions for added flavor and color.

Tips & Tricks

To make the dish less spicy, reduce the amount of chili powder used in the recipe.

Side-dishes

Tinned marchri tarkari is typically served with rice, but can also be enjoyed with naan bread or roti. A side of pickled vegetables or chutney can also complement the dish well.