Am quite fortunate to be born in Assam,The Land Of Seven Sisters.
The cuisine of this region are as varied as the tribes themselves. Just like the people the food is also very simple and yummy. Am lucky enough to witness a range of delicacies in Assam,among which my favorite was Pitta (a rice based dessert) and Laru ( Sweet balls of coconut and sesame seeds) a common sweet dish in Assam and which is made in every homes during Bihu.
Orchards of lemon and lime,passion fruit,pineapple,orange and papaya are pretty sites as one traverses the country side these states. The North East and its people , culture and cuisine remain largely unexplored till date. Very different from rest of India,the food here need to be tasted by all foodies. If Mizoram is brilliant with their methods of cooking by retaining the nutrient values then Nagaland will blow you out with their smoked pork with soya bean and crispy hot and sweet Beef. Manipur will burn your taste buds with chillies like "Umorok' whereas Meghalaya will surprise you with her spicy chutney called tungrymbai.
Such is the magic of North East and its cuisine. No matter how hard I try I can never take out this wonderland out of me and my dishes are incomplete without them.
one such dish which is very popular in Assam is" Mas or tenga "(Fish made in tamarind and tomato base curry) keeping this particular dish in mind I prepared my dish in which I baked the fish first and instead of the curry I made this chutney with Tamarind and Raw Mango.
Preparation time : 45 min
Ingredients:Boneless fish (of your choice)
Method for baking
The cuisine of this region are as varied as the tribes themselves. Just like the people the food is also very simple and yummy. Am lucky enough to witness a range of delicacies in Assam,among which my favorite was Pitta (a rice based dessert) and Laru ( Sweet balls of coconut and sesame seeds) a common sweet dish in Assam and which is made in every homes during Bihu.
Orchards of lemon and lime,passion fruit,pineapple,orange and papaya are pretty sites as one traverses the country side these states. The North East and its people , culture and cuisine remain largely unexplored till date. Very different from rest of India,the food here need to be tasted by all foodies. If Mizoram is brilliant with their methods of cooking by retaining the nutrient values then Nagaland will blow you out with their smoked pork with soya bean and crispy hot and sweet Beef. Manipur will burn your taste buds with chillies like "Umorok' whereas Meghalaya will surprise you with her spicy chutney called tungrymbai.
Such is the magic of North East and its cuisine. No matter how hard I try I can never take out this wonderland out of me and my dishes are incomplete without them.
one such dish which is very popular in Assam is" Mas or tenga "(Fish made in tamarind and tomato base curry) keeping this particular dish in mind I prepared my dish in which I baked the fish first and instead of the curry I made this chutney with Tamarind and Raw Mango.
Preparation time : 45 min
Ingredients:Boneless fish (of your choice)
- 1 Banana leaf for baking
- 2 tbs onion paste
- 3tbs ginger paste
- 2 tbs garlic paste
- 4 tbs mustard seed paste
- 1 tbs white vinegar
- 4 green chillies
- salt and sugar to taste
- 1 cup raw mango paste
- 1/2 cup tamarind paste
- 1 tbs tomato paste
- 2 tbs onion paste
- 1 tbs ginger garlic paste
- 1/2 tbs red chilli powder
- Some fresh coriander leafs
Method for baking
- First clean the fish and marinate (for at least 15 min) with salt ,turmeric powder and vinegar and keep it aside in a bowl
- Take a pan and add mustard oil to fry the fish ( do not deep fry the fish)
- Then in a bowl mix onion ,ginger garlic paste,chillies and the fish
- Mix it well like a dough
- Cut the Banana leaf into your baking dish size and place one on the base
- Apply mustard oil on the leaf and put the entire mixture on top of the leaf
- Spread the mustard on top of the mixture
- cover the mixture with another Banana leaf and put it in the oven
- Bake it for 30 min
- Take oil in a pan and add onion and ginger garlic paste
- Stir for 5 min then add all the paste one after the other
- Stir for another 10 min and season it with salt and pepper
- Enjoy the chutney with the baked fish.
You can enjoy the dish with corn rice or plain steam rice
