Lapsi also know as Nepali Hog Plum is a fruit which is native to Nepal. It is used to make pickles and sweets. The fruit is rich in Vitamin C and has a tart flavor. This sweet pickle is a special favorite of mine and I make lots of it when the fruit is in season. It is found in abundance and can be preserved for a long period. The only problem is that my family eats it up too quickly 🙂 🙂 ! Happy Cooking !
Prep Time : 20 mins Cook Time : 20 mins
- 1 Kg Lapsi fruit
- 400 gms Brown Sugar / White Sugar
- 3 Tablespoons Dried Coconut, sliced and chopped into medium size pieces
- 1 ½ cup Raisins
- 2 Tablespoon Red Chilli Powder
- 1 Teaspoon Turmeric Powder
- ½ Teaspoon Asafetida (Hing)
- 12 green Cardamoms
- 1 Teaspoon Fenugreek (Methi) Seeds
- 2 Teaspoons Fennel (Sauf) Seeds
- ½ cup Vegetable Oil
- 5-6 Whole Dried Red Chillies
- ½ Teaspoon Jimbu ( Optional)
- 2 sticks Cinnamon ( 1 inch pieces)
- 2 -3 Bayleaves (Tej Patta)
- ½ Teaspoon Szechwan pepper (Timmur) powder (Optional)
- 8 Cloves
- Salt as per taste
- Boil the Lapsi fruit for 15-20 mins or until the fruit is tender and the skin peels off easily. The fruit should not be overcooked as the pulp and seeds should be intact. Remove the skins when it cools down and set it aside.
- Add the sugar and bay leaves with 2 cups of water into a pan and boil it till the sugar dissolves and a sugar syrup is formed. I usually use brown sugar as it gives a nice caramel color to the pickle but you can use regular white sugar as well. Take the seeds out of the green cardamom, crush it coarsely and add it to the sugar syrup.
- Heat the oil in a pan and when it is medium hot, add the dried chillies, fenugreek seeds and jimbu and fry for few seconds.
- Then add in the raisins, cinnamon, coconut slices, fennel seeds, cloves, turmeric and asafoetida and fry for 10-15 seconds. The raisins will all plump up.
- Then add the peeled lapsi fruit, chilli powder, salt and timmur. Fry for a minute and add in the sugar syrup and mix well. Keep stirring and cook for 10 – 15 mins till the pickle thickens up.
- Adjust salt, sugar and chillies according to your personal preference. Let the pickle cool and then place it in a clean jar. Enjoy
The steamed fish with fresh herbs and lime is a refreshing change from our usual style of cooking. With no oil and the fresh taste of lime and the perfect combination of sweet, sour and spicy ….. it was a treat for the taste buds with the added benefit of less calories. My family loved this dish, hope you enjoy it too 🙂 … Happy Cooking !
Prep Time : 20 mins Cook Time : 20 mins
Serves : 4
- 1 whole fish of your choice ( any white, mild favored fish preferable the one with few or large bones ) 800 gms – 1 Kg
- 1 small bunch Lemon grass
For the sauce
- 3 Tablespoon Fish Sauce
- 3 Tablespoon Garlic Paste (or finely chopped)
- 1/4 cup fresh lime juice
- 1/4 cup sugar syrup ( take 4 tbsp of brown sugar & 2 tbsp of water & boil for a min till the sugar dissolves )
- 5 Green / Red chillies finely chopped
- 1/2 cup fresh cilantro/coriander chopped
- To make the sauce, first take the brown sugar and water and boil for a minute to make a sweet syrup
- Then mix all the ingredients except the green coriander for the sauce and keep it aside. The green coriander has to be added to the sauce just before serving
- Clean the fish thoroughly and make diagonal cuts on the sides of the fish so that it will cook evenly and faster. My fish was bigger than my steamer 🙂 so I cut the fish into two equal parts but it is not necessary if your whole fish fits in your steamer.
- You can add some fresh lemon grass to the fish before you steam. I did not have fresh one so I used dried lemon grass and some dried kaffir lime leaves. It is important to save the fish stock that come out of the fish when you steam it. Therefore, before you steam you fish, place a foil underneath it and then place the fish on it.
- Fold the side of the foil and then place the fish in your steamer and steam the fish for 15 mins. Make sure the water is boiling and the amount of time it will take will depend upon the size and thickness of your fish.
- When the fish is done, some liquid will be collected in the foil. That is the fish stock and will be used along with the sauce.
- To serve, place the steamed fish gently on to a serving dish, pour all the fish stock over the fish. Add the chopped green coriander to the sauce that was prepared earlier and pour it over the fish to coat the evenly.
- You can serve it with plain steamed rice and I also add in Choysum with Oyster sauce as a side dish to make a perfect family meal. Enjoy !