In North eastern states like Assam, Sikkim and Manipur, the tribes practice their own customs and rituals. They adhere to their traditional ways of living despite influx of modern civilization. They also have their unique ways of cooking. The residents of these states make use of specific and unique ingredients for cooking along with numerous local herbs, bamboo shoots, they also use dry fish to cook sumptuous dishes. The dry fish based foods taste awesome, despite their strong flavor.
Below listed are some of the top dry fish based dishes of North East:
Xukan Masor Chutney - Assam
This is one dry fish based Chutney which is popular in Assamese households. You will need ingredients like a tomato, an onion, a potato, few green chilies, ginger garlic paste, fresh coriander leaves and salt. You will need to use about a dozen dried fish.
At first, you will have to boil and peel the potato. Then wash the dried Fish. After that, roast them properly. Then, roast the tomatoes and take off the skin. Wash the vegetables well and chop the onion well. Pour everything into a blender with salt. Make a paste and keep it coarse. For garnishing the chutney, add a few coriander leaves. This can be served with steaming rice.
Kosoi Bwtwi - Tripura
In Tripura, fish is an important part of cuisine. The people of Tripura use Berma, a type of fermented and dried fish to make various tasty dishes. To make Kosoi Bwtwi you will need ingredients like Green Chilies, Green Beans, Garlic cloves, sliced onion, salt, turmeric, and cilantro. You can use 2-3 Berma.
Boil some water in a pot and in the meantime, cut and wash the chilies and beans vertically. Cut the onions into runs and crush the garlic. Then, boil the berma in water after adding turmeric. Cook for a few minutes after adding green chilies. Then add the beans and cook for another few minutes. Then add onions and stir cook. Pour in the crushed garlic and garnish with cilantro. It will become thick.
Dried Fish Chutney - Nagaland
In Nagaland, the tribes make use of chilies extensively to make main or side dishes. This Chutney can be made with both green and red chilies. You will need ingredients like a few fermented fish, few garlic pods, salt, few red or green chilies, spring onions and salt.
At first, you will have to roast the fermented fish on fire for a few minutes. Roast the chilies too and next mix all ingredients and grind well in a blender. Garnish using some spring onions.
Sikuti ko achar - Sikkim
Sikuti is one kind of dry sea fish found in local markets of Sikkim. In Gangtok’s Lal Bazaar these are sold. To eradicate its strong smell, using a lot of spices is required while cooking. To cook this pickle, you will need to use ingredients like garlic cloves, mustard seeds, cumin seeds, sesame seeds, dried mango powder, ginger powder, and red chili powder. You will also need a few sikutis, oil and salt.
At first, you will have to clean and cut the fishes in two halves. Then fry the fish pieces in oil well. Then remove the fishes and drain oil. Next, roast the cumin, sesame and mustard seeds. Add all the spices to the seeds. Next fry the garlic slices and add the fish pieces. Put off flame and add the spices mixture. Pour heated mustard oil atop and stir. Pour the pickle in a glass jar and let the fish soak in the spices. Before serving the pickle, you have to shake the bottle well.