Sukuti Fry
This traditional Nepali snack features dried meat, typically buffalo or goat, stir-fried with onions, tomatoes, and a blend of aromatic spices. It's known for its robust, savory flavor and chewy texture. A perfect accompaniment to drinks or as a flavorful side dish.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 335 kcal
Allergen information: may contain mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gdried meat, cut into 1-inch (2.5 cm) pieces
- 3 tbspmustard oil
- 1 pcsyellow onion, thinly sliced
- 4 clovegarlic, minced
- 1 tbspginger, grated
- 2 pcsgreen chili, slit lengthwise
- 1 pcstomato, chopped
- 1 tspcumin powder
- 1 tspcoriander powder
- 0.5 tspturmeric powder
- 0.5 tspred chili powder
- 0.5 tspgaram masala
- 1 tspsalt
garnish
- 2 tbspfresh coriander, chopped
Equipment
wok · large pan · cutting board · knife
The method
Step by step
- 1
If your dried meat is very hard, boil it in water for 10-15 minutes until slightly tender, then drain and pat dry. Skip this step if it's already pliable.
About 15 min
Cook’s note: Boiling helps rehydrate and tenderize the dried meat for a better texture.
- 2
Heat mustard oil in a large pan or wok over medium-high heat until it just begins to smoke. Reduce heat slightly.
About 2 min
Cook’s note: Heating mustard oil to its smoke point helps mellow its pungent flavor.
- 3
Add the dried meat pieces to the hot oil and stir-fry for 5-7 minutes until they are slightly crispy and browned.
About 7 min
Cook’s note: Ensure the meat pieces are in a single layer for even browning.
- 4
Remove the fried meat from the pan and set aside, leaving the oil in the pan.
About 1 min
- 5
Add the yellow onion to the same pan and sauté for 3-4 minutes until softened and translucent.
About 4 min
- 6
Stir in the garlic, ginger, and green chili. Cook for 1-2 minutes until fragrant.
About 2 min
Cook’s note: Be careful not to burn the garlic.
- 7
Add the chopped tomato and cook for 3-5 minutes, mashing it with your spoon, until it breaks down and forms a saucy consistency.
About 5 min
- 8
Stir in the cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Cook for 1 minute, stirring constantly, to toast the spices.
About 1 min
Cook’s note: Toasting spices enhances their flavor.
- 9
Return the fried dried meat to the pan with the spices and vegetables. Mix well to coat the meat evenly.
About 1 min
- 10
Continue to stir-fry for another 2-3 minutes to allow the flavors to meld together.
About 3 min
- 11
Garnish with fresh coriander before serving.
Per serving
Nutrition
- Calories
- 335.3kcal
- Protein
- 29.8g
- Carbs
- 9.5g
- Fat
- 13.8g
- Fibre
- 2.1g
- Sugar
- 3.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover sukuti fry in an airtight container in the refrigerator.
Reheat in a pan over medium heat or in a microwave until warmed through.
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