Dry fish chutney
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Roasted dried fish pounded with king chilli, tomato and garlic into a fiery chutney.
Region: NagalandOccasion: Everyday side with riceTime: 20 minServes: 6Non-vegetarian
Ingredients
- 50 g dried small fish
- 2 tomatoes
- 1 king chilli or 4 dry red chillies
- 4 garlic cloves
- 1 inch ginger
- Salt to taste
- A few coriander leaves
Method
- Dry-roast the dried fish in a pan until crisp and fragrant. Rinse quickly if very salty.
- Roast the tomatoes and chilli over a flame or on a pan until charred. Peel the tomatoes.
- Pound the fish, chilli, garlic and ginger in a mortar.
- Add the tomatoes, salt and coriander and pound to a coarse chutney.
History
Drying fish has long been a way to keep the catch from streams and rivers in the hills.
Significance
A small amount of this strong chutney brings flavour to a plate of rice and boiled vegetables.