Nepali Dum Aloo with Chidra (Dry Fish)

Nepali Dum Aloo is a spicy and delicious recipes that holds a special place in Nepali cuisine. It is a comfort food enjoyed across households and is often served with naan, roti, or rice. The addition of small dry fish (Chidra or Sidhra Macha) enhances the dish with a deep traditional flavour, making it even more irresistible.

For those who love experimenting, you can add peas or sesame seeds to bring extra texture and richness to the dish. 

Nepali Dum Aloo with dry fish

Ingredients for Dum Aloo:

• Boiled potatoes – 4 medium-sized, peeled and cubed
• Mustard oil – 3 tablespoons
• Fenugreek seeds – ½ teaspoon
• Onion – 1 large, finely chopped
• Garlic - 1/2 large, finely chopped
• Turmeric powder – ½ teaspoon
• Green chilli – 2, finely chopped
• Anchovies or Sidhra Macha (Brunei fish) – ½ cup
• Vegetable masala – 1 teaspoon
• Cumin powder (Jira) – 1 teaspoon
• Coriander powder (Dhaniya) – 1 teaspoon
• Salt – to taste
• Tomato – 2 medium, finely chopped
• Lemon juice – 1 tablespoon
• Fresh coriander leaves – 2 tablespoons, chopped

Frying dry fishes

Step-by-Step Instructions

Step 1: 

• Prepare the Ingredients Boil the potatoes until they are soft but firm. Peel and cut them into cubes.
• Rinse the dry fish (Chidra or Sidhra Macha) to remove excess salt and impurities.

Step 2: 

• Add fenugreek seeds and let them splutter.
• Fry the Dry Fish Heat 1 tablespoon of oil in a pan.
• Add the dry fish and fry until crispy and aromatic. Set aside.

Step 3: 

• Cook the Base Masala In the same pan, add 2 tablespoons of oil and heat over medium flame.
• Add chopped onions / garlic and fry until golden brown.
• Stir in turmeric powder and green chillies, cooking for a minute.
• Add chopped tomatoes and cook until soft and mushy.

Step 4: 

• Add Spices and Potatoes In a small bowl, mix vegetable masala, cumin powder, coriander powder, and salt with a little water to create a smooth spice paste.
• Pour the spice mixture into the pan and stir well until the aroma of spices fills the air.
• Add boiled potatoes and coat them thoroughly with the masala.
• Cover and cook for 5 minutes, stirring occasionally.

Step 5: 

• Incorporate the Dry Fish Add the fried dry fish to the pan and mix well.
• Pour in ½ cup water (optional, if you prefer a slight curry texture).
• Cover and let it simmer for 10 minutes to allow the flavours to blend.

Boiled potatoes

Step 6: 

• Final Touches Sprinkle lemon juice for a tangy kick.
• Garnish with fresh coriander leaves.

Step 7:  

• Serve Turn off the heat and let the dish rest for a few minutes.
• Serve hot with naan, roti, or steamed rice.

Nepali Dum Aloo with Chidra is a beloved dish from the Himalayan region, featuring spicy potato curry infused with garlic and paired with soft, flattened rice. It’s a rustic, soul-warming meal perfect for special occasions or everyday comfort."

How to cook Nepali Dum Aloo with Chidra - Special?

✅ Perfect for Every Occasion – Whether it’s a family meal or a festive gathering, this dish is always a hit.
✅ Customisation – Add peas or sesame seeds for extra texture and nutrition.
✅ Pairs Well with Indian & Nepali Staples – Enjoy it with roti, naan, or rice for a complete meal.

"Savor Nepali Dum Aloo with Chidra—a spicy, garlicky potato curry paired with beaten rice. A comforting, festive dish from the hills of Nepal."