Newari Style Bacalhau Bhat (Salted Cod Rice)

Ingredients

In the Newari adaptation of Arroz de bacalhau, we incorporate traditional Newari spices and flavors to enhance the dish. The original Portuguese recipe is transformed by using local Newari spices such as timur (Szechuan pepper), jimbu (dried herb), and garam masala. These spices add a unique and aromatic twist to the dish, infusing it with the flavors of the Newari cuisine. We alse have the original recipe for Arroz de bacalhau, so you can check it out.

• 500g (1.1 lb) salted cod, soaked and desalted 500g (1.1 lb) salted cod, soaked and desalted
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 teaspoons timur (Szechuan pepper) 2 teaspoons timur (Szechuan pepper)
• 1 teaspoon jimbu (dried herb) 1 teaspoon jimbu (dried herb)
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 55g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Soak the salted cod in water overnight, changing the water several times to remove excess salt. Once desalted, drain the cod and cut it into small pieces.
2. 2.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
3. 3.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the diced tomatoes to the pan and cook until they soften.
5. 5.
   Stir in the timur, jimbu, garam masala, turmeric powder, and red chili powder. Cook for a minute to release the flavors.
6. 6.
   Add the salted cod pieces to the pan and cook for 5-7 minutes, until the cod is cooked through and flakes easily.
7. 7.
   Add the drained basmati rice to the pan and mix well with the cod and spices.
8. 8.
   Pour in 4 cups (950ml) of water and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the rice is cooked and the flavors have melded together.
9. 9.
   Once the rice is cooked, remove the pan from heat and let it rest for 5 minutes.
10. 10.
    Fluff the rice with a fork and garnish with freshly chopped cilantro.
11. 11.
    Serve the Newari Style Bacalhau Bhat hot and enjoy the delightful fusion of Portuguese and Newari flavors.

Treat your ingredients with care...

• Salted cod — Soaking the cod overnight and changing the water several times is crucial to remove excess salt and achieve the desired flavor. Ensure the cod is desalted properly before using it in the recipe.

Tips & Tricks

• If you can't find jimbu, you can substitute it with dried fenugreek leaves for a similar flavor.
• Adjust the amount of red chili powder according to your spice preference.
• Serve the Newari Style Bacalhau Bhat with a side of yogurt or achar (pickle) to complement the flavors.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Newari Style Bacalhau Bhat as a main course, accompanied by a fresh salad or raita (yogurt-based side dish). It can also be served with papad (thin, crispy lentil wafers) for added crunch.

Presentation advice

Garnish the Newari Style Bacalhau Bhat with a sprinkle of freshly chopped cilantro to add a pop of color. Serve it in a traditional Newari brass or copper utensil for an authentic touch.