Hello everyone … !!
Today i’m going to share one of the popular recipe among the Assamese and Bengali peoples.And this is “dry fish chutney”. Its a simple recipe with very few ingredients needed.
Dry fish can be prepared with different varieties of small and big fish.The process is not too tough. Drying the fish means preserving the fish by removing the water from its body through heating them in the sunlight. It takes about 5-6 days to make the fish fully dry.This process is called fermentation. Dry fish stay good for long time and we can add it in different recipes. I love the fermented smell after making the dish.
In Assam different tribal community people cooked the dry fish as making chutney or smoking it. This a typical recipe among them. And though the Bengali’s also enjoy this fish by preparing chutney or curry. They prepared a wonderful recipe with dry fish and eggplant (Begun) ..!!😋
Small dry fish 5 (washed well and soaked in warm water)
Onion chopped 1
Garlic chopped 10cloves
Garlic paste 1teaspn
Green chillies 5 chopped or splited
Red chilli powder 1/2teaspn
Turmeric powder 1/2teaspn
Salt as required
Sugar a pinch
Mustard oil 2tblspn
At first wash the fish very well and soaked it in warm water of 10mins.Heat oil in a pan and add the chopped onions and green chillies saute it. Add redchill and turmeric powder and the fish mixed it well.Now add the salt and the garlic paste again saute it for a while. At last add the sugar. Mixed it properly. And its ready..!! Preferred it with steamed rice.
Do try it 👍✔👌