Citizens, Sukuti is actually the Nepali word for any form of dry meat (whether made as jerky or deep-fried). Sukuti is typically served with tomato achaar, which is a condiment made from spiced tomatoes and other ingredients – the recipe for achaar has been previously posted on TFD here.
Nepali/Nepalese cuisine comprises a variety of cuisines based upon ethnicity, soil and climate relating to Nepal’s cultural diversity and geography. Dal-bhat-tarkari (Nepali: दाल भात तरकारी) is eaten throughout Nepal. Dal is a soup made of lentils and spices, served over boiled grain, bhat—usually rice but sometimes another grain – and a vegetable curry, tarkari.
Condiments are usually small amounts of spicy pickle (achaar, अचार) which can be fresh or fermented, (mainly of dried spinach called as ‘gundruk ko achar’) and radish known as ‘mula ko achar’, and of which there are a considerable number of varieties.
Other accompaniments may be sliced lemon (nibuwa) or lime (kagati) with fresh green chilli (hariyo khursani) and a fried papad ( thin, crisp disc-shaped food ). Dhindo (ढिंडो) is a traditional food of Nepal.
Much of the cuisine is variation on Asian themes.
Momos are a Nepalese-style dumpling filled with minced meat in a flour dough, given different shapes and then cooked by steaming. It is one of the most popular foods in Nepal (as well as its homeland in Tibet, of course!) and the regions of Sikkim, Darjeeling and Kalimpong in India where ethnic Nepalese have their presence. Other foods have hybrid Tibetan and Indian Influence.
Momo were originally filled with buffalo meat but now also with goat or chicken, as well as vegetarian preparations. Special foods such as sel roti, finni roti and patre are eaten during festivals such as Tihar. Sel roti is a traditional Nepali homemade ring-shaped rice bread which is sweet to the taste.
Chow mein is a Nepali favorite in modern times based on Chinese-style stir fried noodles. It is one of the most beloved everyday staple lunch in Nepali/Nepalese household today, believe it or not!
In this unusual sukuti recipe, trout from crystal-clear Nepali rivers high in the Himalayas are treated to a delicious marination in a combination of Nepalese, Indian and Chinese spices and then deep-fried to succulent goodness.
The delectable sauce that douses the fish combines sweet and heat with the complexity I have come to love in Nepalese dishes – try this fantastic recipe and see for yourselves, Citizens! 🙂
I don’t normally care for fish, but this Sukuti recipe made even me a piscine acolyte!
Battle on – The GeneralissimoPrint
✉ RECEIVE NEW POST UPDATES BY EMAIL!
Citizens, you have probably noticed we don’t use ads here on TFD.
YOUR support is what keeps the lights on – I can no longer afford to absorb the nearly $1000 per month it costs to keep the site running smoothly, including marketing expenses, etc.
You can make a difference!
Please consider making a one-time donation to help keep the site live and the posts coming – click here to PayPal Me a tip!
You can also show your support by listening to our podcasts, liking them, and sharing as you see fit – try them out here.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?