Oh well.. long since my last recipe... sorry about that. Here is one absolute authentic Assamese dish.
Ingredients:
Clean the fish and deep fry, do not forget to add salt and turmeric. The fish should be 90% fried.
Heat a wok ( Karhai). Add the oil and bring it to boil. Add the garlic cloves. Sputter till brown. Add the Gingely / till paste. Add Salt and the green chilly simultaneously. Add the boiling hot water. ( The amount of water should be double the amount of gravy desired. About a Liter is fine for this amount of other ingredient). Let is come to bubble. Add the fish pieces.
Now let it shimmer on a very low flame. It is ready to serve when the water is half of its amount. serve with rice....
Ingredients:
- Fish ( Rahu or Climbing Perch)
- Black Sesame seeds (Kala Teel) - About half cup, paste ( Use the black variety with the "chilka")
- Galric - 7 to 8 Medium cloves
- Salt to taste
- Green Chilly- about 3, slit them
- Water - Boiled
- mustered Oil - 2 Spoon
Clean the fish and deep fry, do not forget to add salt and turmeric. The fish should be 90% fried.
Heat a wok ( Karhai). Add the oil and bring it to boil. Add the garlic cloves. Sputter till brown. Add the Gingely / till paste. Add Salt and the green chilly simultaneously. Add the boiling hot water. ( The amount of water should be double the amount of gravy desired. About a Liter is fine for this amount of other ingredient). Let is come to bubble. Add the fish pieces.
Now let it shimmer on a very low flame. It is ready to serve when the water is half of its amount. serve with rice....
Good article.. As an Assamese I feel vary proud to see this. Assamese traditional foods are really fabulous
ReplyDeletevery easy and nicely described recipe. I am going to try this tonight..
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