Roasted Dried Fish Salad

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 making dried fish salad/salsa.

Ingredients

- 4-6pc chhuri / loitya Shutki

- 10-20pcs Bird eye /green chili

- ½ cup onion, chopped

- ¼ cup coriander leaves, chopped

- Salt to taste

Method

=> If you have a charcoal BBQ griller, you are very lucky and if not, then nothing to worry, use your gas stove! Fire your stove and place a net over the stove and place your dry fish over it on low-medium heat.

=> Make sure to burn your dry fish on each side, evenly. Make sure to make all parts crispy and well-cooked at the same time. Increase and decrease your fire if required.

=> The sands that are in the body of the fish and the smell will just go away while you char them on open flame. Clean all burnt black parts by rubbing a knife onto it. If your dry fish are well cooked and crispy enough, you can break them into bite size pieces easily. If not then roast again.

=> Roast all green chilies as well and smash, make a coarse grind paste by using mortar and pestle. Put chopped onion, coriander leaves, salt and roasted dry fish pieces and smash for a few times.

=> Serve with hot rice and with boiled/garden fresh vegetables.

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