Fish Tawa Recipe
Tawa is a heavy cast iron pan used for grilling meat and fish in Nepal. Catfish; seasoned with mustard powder, turmeric, and cumin, then pan-seared until crispy on the outside — served with tomato and Tibetan peppercorn sauce.
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Ingredients
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Fish and spice rub
Tomato-Tibetan peppercorn sauce
Finishing touches
Method
Fish and spice rub
- 1
In a small bowl, mix mustard powder (1 tsp), turmeric powder (1/2 tsp), ground cumin (1/2 tsp), salt (1/2 tsp), and black pepper (1/4 tsp) to create a fragrant rub.
- 2
Pat the catfish fillets dry with paper towels. Rub both sides of each fillet with the spice rub and let rest for 10–15 minutes to allow the flavors to adhere.
- 3
- 4
Place the coated catfish fillets in the pan. Sear until the bottom is crispy and golden, about 3–4 minutes. Flip carefully and cook the other side for 2–3 minutes until the fish is opaque and flakes easily.
Tomato-Tibetan peppercorn sauce
- 5
- 6
Add minced garlic and ginger; cook 30 seconds until fragrant.
- 7
Stir in the chopped tomatoes and simmer 8–10 minutes, until the sauce thickens and reduces slightly.
- 8
Crush Tibetan peppercorns and add to the sauce along with salt. Cook 1–2 minutes more. If the sauce is too thick, splash in 1–2 tablespoons water to reach the desired consistency.
- 9
Taste and adjust seasoning; add a pinch of sugar if the tomatoes are very acidic.
Finishing touches
- 10
Arrange the crispy catfish on serving plates and spoon the tomato-Tibetan peppercorn sauce around or over the fish.
- 11
Garnish with chopped cilantro and serve with a lime wedge on the side.
