Dried Prawn Scrambled Eggs

Dried fish is one of the key ingredients of most recipes in hilly cuisine, and their popularity is on par with any other meat dish. 'Suri Suguni'/ 'Chhuri Shutki' and 'Eje-guri'/'dried-prawn' are pantry staples for the Chakma community, and are incorporated into preparations of local veggies, primarily as a flavoring additive.

The recipe of the traditional delicacy called 'Pajon,' most commonly associated with the Biju festival, requires a good number of different types of dried fish to intensify the authentic flavor of pajeon. Cooking dried fish in a bamboo tube and inside banana leaf wraps are two other famous and traditional ways of cooking in the hills. Roasting dried fish in an open fire or on charcoal embers is another popular method of Preparing dried fish.

Ingredients

3-4 eggs

20-30 pcs dried prawn

¼ cup onion, chopped

2-3 green chili, chopped

¼ cup oil

Salt to taste

Turmeric powder, a pinch

A handful of lemon basil /coriander leaves, chopped ½ cup

Method

Heat a pan with oil over low-medium flame. Add dried prawn along with salt and turmeric powder. Fry until the prawn gets well-cooked and crispy. Add onion, chili and sauté for 1 minute or less. Add eggs and keep stirring. Add lemon basil or coriander leaves, mix well and let the egg cook for a while, transfer into a serving dish.

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