Steamed Dried Fish Curry

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 flavouring 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

- 10-12 pcs loitya shutki/dried bombil

- 1 cup onion, chopped

- 1 tsp garlic paste

- ½ tsp ginger paste

- 1 tbsp green chilli paste

- 1 tsp red chilli powder

- 1 tsp turmeric powder

- ½ cup oil

- ½ cup coriander leaves, chopped

- Salt to taste

- ½ cup water (for gravy)

- 1 medium size banana leaf (optional)

Preparation:

=> Chop fish into inch long pieces and soak in warm water for 20 minutes, to make it soft and clean. Drain the water and wash the pieces.

=> Mix all the ingredients in a large mixing bowl and give a good mix with clean hands and marinate for half an hour. Get one steel box with a lid.

=> Transfer the marinade into the box. Cover the box with banana leaf and then close the box with the lid. The banana leaf will help to add subtle sweet leaf flavor.

=> Put the box into a steamer and steam for about 30 minutes over medium flame.

=> Serve with hot steamed rice.

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