In the lively streets of Malekhu Bazar, where the Trishuli River flows with a soothing rhythm, my childhood memories are filled with the smell of fried fish and the sound of chilled beer bottles clinking. My maternal uncle, Chabilal Marahatta, known as Chap Baje, was a local legend. He started a small stall selling fried fish and aalu chap (spicy potato cutlet fritters), which quickly became a must-stop spot for travelers on the Prithvi Highway. But what made his stall truly unforgettable was the rare appearance of Jala Kapur machha, a fish so special it turned ordinary days into celebrations.

Jala Kapur, meaning “camphor of water,” is known as the king of fish in Nepal. Its buttery texture, few bones, and melt-in-the-mouth quality made it a favorite among those who could afford it. Back then, it was considered a luxury, reserved for the elite. Chap Baje’s stall was a cultural hotspot where travelers, drivers, and officers gathered to enjoy the flavors of Nepal’s rivers.

In those days, there were no mobile phones or fancy electric freezers. Instead, we relied on kerosene-powered fridges, often repurposed from old INGO vaccination programs. These fridges were a rare luxury, and only a few shops in Malekhu Bazar could afford them. Chap Baje was one of them.

Whenever we managed to get a Jala Kapur, it was a big event. The fish, with its delicate texture and rich flavor, was saved for special guests—VIPs, officers, and influential drivers who could make or break a business with their support. I remember the excitement when a Jala Kapur arrived. My uncle would carefully divide it, saying, “This piece is for the Hakim Saab, this one for the driver, and this one for the special guest who might stop by.”

In those days, relationships were built on respect and gratitude. One such tradition was bheti—a small gift or token of appreciation. Whenever we had a prized catch like Jala Kapur or Asala, I would accompany my cousin to deliver these fish as bheti to the homes of officers and influential figures. It was a way of telling them that they were valued and ensuring their continued support.

Jala Kapur, with its firm, buttery flesh, was the star of Chap Baje’s stall. Found in the cold, fast-flowing rivers of Nepal, this fish was a symbol of purity and quality. Its delicate flavor needed little seasoning—just a sprinkle of salt, a dash of turmeric, and a hint of local spices. Whether grilled, steamed, or fried, Jala Kapur was a dish that left a lasting impression.

But Jala Kapur isn’t just delicious; it’s also incredibly nutritious. This cold-water fish is high in protein which is essential for muscle growth and repair. It’s low in fat and thus a healthy choice for weight management. It’s also rich in Omega-3 fatty acids that promotes heart health, reduces inflammation, and supports brain function besides being packed with vitamins and minerals, including Vitamin D, B-complex vitamins, and selenium, which boost immunity and overall health.Its natural diet of aquatic invertebrates enhances its nutritional profile, making it a wholesome addition to any meal.

The term Jala Kapur is a local name used in Nepal, and its scientific classification remains unclear. According to FishBase, the name Jalkapoor is associated with several species, including Pangasius pangasius, Clupisoma garua, Raiamas guttatus, Eutropiichthys murius, and Clupisoma montanum. More research is needed to accurately identify the specific species referred to as Jala Kapur in different regions of Nepal.

Jala Kapur isn’t just prized in Nepal. It’s also significant in neighboring regions like Bihar and Bangladesh. In Bihar, it’s often caught in the Gandak, Kosi, and Ganga rivers and is popular in Mithila cuisine, where it’s prepared in mustard-based curries or smoked and sun-dried for later use. In Bangladesh, it’s considered a delicacy in regions like Sylhet, Rajshahi, and Barisal, where it’s commonly prepared in Shorshe Bata Jhol (mustard-based gravy) or Panta Bhat (fermented rice dish).

One of the most beloved ways to prepare Jala Kapur is in the form of Malekhu Ko Jhol Macha, a tangy and spicy fish curry that captures the essence of Nepali cuisine. Here’s how you can make it at home:

Ingredients (Serves 4-6)

• Jala Kapur fish: 1 kg (cleaned and cut into pieces)
• Mustard oil: 3 tablespoons
• Fenugreek seeds (methi): 1 teaspoon
• Timur (Szechuan pepper): 1/2 teaspoon
• Green chilies: 4-5 (slit lengthwise)
• Tomatoes: 2 medium (chopped)
• Onions: 2 medium (finely chopped)
• Garlic: 6-7 cloves (minced)
• Ginger: 1-inch piece (grated)
• Turmeric powder: 1 teaspoon
• Red chili powder: 1 teaspoon
• Roasted mustard seeds: 2 tablespoons (ground into a paste)
• Roasted sesame seeds: 1 tablespoon (ground into a paste)
• Local Sun kagati or chuk amilo (lemon molasses): 2 teaspoons (for souring)
• Salt: To taste
• Fresh coriander leaves: For garnish

Instructions

• Clean the Jala Kapur thoroughly and marinate it with salt and turmeric powder for five minutes.
• Heat mustard oil in a deep pan until it smokes. Reduce the heat and add fenugreek seeds. Let them splutter for a few seconds.
• Add chopped onions, garlic, and ginger. Sauté until the onions turn golden brown.
• Stir in the chopped tomatoes, green chilies, turmeric powder, and red chili powder. Cook until the tomatoes soften and the oil separates.
• Gently add the marinated fish pieces to the pan. Coat them well with the spice mixture and cook for two to three minutes.
• Add the roasted mustard and sesame seed paste, along with Sun kagati juice or chuk amilo. Stir well with Timur powder to combine.
• Add two cups of water and bring the curry to a gentle simmer. Cover and cook for 10-15 minutes, or until the fish is tender and the flavors blend together.
• Sprinkle fresh coriander leaves on top and serve hot with steamed rice or chiura (beaten rice).

The author is a London-based R&D chef