Stir Fried Jackfruit with Dried Fish

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

- 4 pcs dry fish / chhuri shutki

- 2 cups jackfruit, thin pieces (boiled)

- ½ cup onion, chopped

- 1 tsp garlic paste

- 1 tsp ginger juice

- 4 pcs dry red chili

- 1 tsp red chili powder

- ½ tsp turmeric powder

- 1 cup or less water

- ½ cup oil

- Salt to taste

Preparation:

=> Chop fish in 1-inch pieces and soak in warm water for 20 minutes. Drain and clean the fish, then transfer to a bowl. Put red chili, turmeric powder and salt over the dry fish pieces and mix well.

=> Heat a pan with oil over medium flame. Add red chilies and fish. Sauté for a few minutes until pieces turn golden brown. Transfer fish out of the oil and set aside.

=> Heat the same pan with the remaining oil, and add chopped onion. Fry until the color changes. Put garlic paste and the juice of ginger, sauté for a few minutes. Put jackfruit along with fried dry fish pieces and stir fry. Put a little amount of water at a time and keep stirring until everything is well cooked. When the water evaporates and oil separates, transfer the food into a serving dish.

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