Nakham Bitchi
Sour dried fish soup — nakham (sun-dried or smoked fish) simmered with tomatoes, ginger, and local herbs into a deeply pungent, acidic broth. One of the oldest preparations in Khasi cuisine, made with fish dried on the rooftops of highland villages; the intensity of the fermented fish permeates the entire pot.
Cuisines
Meghalayan
Best for
Lunch
Dinner
Build a full meal around Nakham Bitchi
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
100 grams | Dried Fish , karuvadu |
|
1 liter | Water |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
2 tablespoons | Ginger , finely chopped |
|
1 tablespoon | Garlic , finely chopped |
|
1 cup | Bamboo Shoot , fresh, sliced |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Rinse the nakham thoroughly under running water to remove excess salt and any impurities.
- 2 In a pot, bring 1 liter of water to a boil.
- 3 Add the nakham to the boiling water and let it cook for about 10 minutes.
- 4 Add turmeric powder, red chili powder, ginger, and garlic to the pot.
- 5 Stir well and let it simmer for another 10 minutes.
- 6 Add the sliced bamboo shoots and continue to cook until they are tender.
- 7 Season with salt to taste.
- 8 Garnish with chopped coriander leaves before serving.
Tips
For a more intense flavor, you can lightly roast the nakham before boiling it.