Toad (Man PAHA) Recipe

Ingredients

• 4 pieces Paha Fish (cleaned, scales removed, head left on for flavor)
• 1/2 cup Vegetable Oil (for shallow frying, use a neutral oil with high smoke point)
• 1 teaspoon Turmeric Powder (adds color and earthiness)
• 1 teaspoon Red Chili Powder (adjust to taste; Nepali “khursani” preferred)
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (freshly grated)
• 1 whole Lemon (cut into wedges for serving)
• 2 tablespoons Fresh Cilantro (chopped, for garnish)
• 1 teaspoon Salt (or to taste)

Instructions

1. Clean and Pat Dry the Fish

   Rinse each Paha fish under cold water, remove scales if still present, and pat dry thoroughly with paper towels.

   Time: PT5M

2. Marinate the Fish

   In a mixing bowl combine salt, turmeric, red chili powder, minced garlic, and grated ginger. Rub the mixture evenly over both sides of each fish piece. Let rest for 10 minutes.

   Time: PT10M

3. Heat the Oil

   Add vegetable oil to the frying pan (enough to cover the bottom about 1/4 inch). Heat over medium‑high heat until shimmering, about 2 minutes.

   Time: PT2M

   Temperature: 180°C

4. Fry the Fish

   Place the marinated fish pieces gently into the hot oil, skin side down if skin is on. Fry 4‑5 minutes per side, or until the exterior is golden‑brown and the flesh flakes easily with a fork.

   Time: PT8M

   Temperature: 180°C

5. Drain and Garnish

   Remove the fish with a spatula or tongs, place on a paper‑towel‑lined plate to drain excess oil. Sprinkle chopped cilantro over the top and serve with lemon wedges.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

22 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g