Naga Dried Fish
River fish salt-dried and smoked in the sun until firm, dark, and intensely concentrated — less fermented than Manipuri ngari, more purely smoky and salty. Eaten as a side with sticky rice, added to vegetable stews to deepen flavour, or roasted directly over fire for a few minutes. An essential pantry staple in every Naga household throughout the year.
Cuisines
Naga
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
100 grams | Dried Fish , karuvadu |
|
2 tablespoons | Mustard oil |
|
1 cup | Potato , peeled and cubed |
|
1 cup | Tomato , chopped |
|
2 cloves | Garlic , minced |
|
1 inch | Ginger , minced |
|
2 pieces | Green Chili , slit |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 cup | Water |
|
— | Salt , to taste |
|
1 handful | Cilantro , chopped |
Instructions
- 1 Soak the dried fish in warm water for 10 minutes to remove excess salt and impurities.
- 2 Drain and rinse the fish thoroughly.
- 3 Heat mustard oil in a pan until it starts to smoke slightly.
- 4 Add the minced garlic and ginger, and sauté until fragrant.
- 5 Add the green chilies and sauté for another minute.
- 6 Add the cubed potatoes and sauté until they start to turn golden.
- 7 Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Stir well.
- 8 Add the soaked dried fish to the pan and mix everything together.
- 9 Pour in the water and bring to a boil.
- 10 Reduce the heat to a simmer, cover the pan, and cook until the potatoes are tender and the flavors meld together, about 15-20 minutes.
- 11 Garnish with chopped coriander leaves before serving.
Tips
Adjust the amount of water based on the desired consistency of the dish. For a richer flavor, let the dish sit for a few minutes after cooking before serving.