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Nakham bitchi

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A spicy Garo soup of dried fish with chillies, often served as an appetiser or alongside rice.

Region: Meghalaya (Garo Hills)Occasion: Everyday mealsTime: 30 minServes: 4Non-vegetarian

Ingredients

  • 100 g nakham (dried fish)
  • 4 cups water
  • 4–6 green or dried chillies
  • 1 small piece ginger, crushed
  • 2 cloves garlic, crushed
  • Salt to taste
  • A few leaves of local greens or a little chopped bottle gourd (optional)

Method

  1. Roast the dried fish lightly over a flame or on a dry pan.
  2. Bring the water to a boil and add the fish, chillies, ginger and garlic.
  3. Add the greens or gourd if using and simmer for 15 minutes.
  4. Mash some of the fish into the soup to thicken it. Add salt and serve hot.

History

Nakham means dried fish and bitchi means soup or juice in the Garo (A·chik) language. Drying fish is a traditional way of preserving the catch in the Garo Hills.

Significance

Nakham bitchi is a common part of Garo meals and is believed to help digestion.

Sources