Maachha Bihana

Maachha Bihana is a traditional dish originating from the Nepalese cuisine. It is a unique dish that is prepared using fish roe, also known as Maachha Bihana in the Nepali language. The dish is particularly popular in the Terai region of Nepal, but it is also enjoyed in other parts of the country and by the Nepalese diaspora worldwide.

Ingredients

The primary ingredient of Maachha Bihana is fish roe, which is the fully ripe internal egg masses in the ovaries of fish. Other ingredients typically include turmeric, cumin, coriander, chili powder, garlic, onion, and mustard oil. Some variations of the recipe may also include tomatoes and ginger.

Preparation

The preparation of Maachha Bihana begins with the cleaning of the fish roe. It is then marinated with turmeric, salt, and chili powder. In a pan, mustard oil is heated and cumin seeds are added. Once the cumin seeds start to crackle, chopped onions and garlic are added and sautéed until golden brown. The marinated fish roe is then added to the pan and cooked on a medium flame. Additional spices, such as coriander and cumin powder, are added during the cooking process. The dish is typically served hot and is often accompanied by rice or roti.

Cultural Significance

Maachha Bihana holds a significant place in Nepalese cuisine. It is often prepared during special occasions and festivals. The dish is also a common feature in traditional Nepalese feasts, known as Bhoj. In the Terai region, Maachha Bihana is often prepared during the monsoon season when fish are abundant.

See Also

• Nepalese cuisine
• List of Nepalese dishes
• Fish roe