Aloo Jagwa Nakam | Dry Potatoes with fermented dried fish | Hajong Recipe

Fermented dried fish with potatoes

Potato is one of the most versatile vegetable, which you can tag with any other vegetable to create some amazing dishes. This home style side dish is damn tasty, where you can taste the fermented dry fish which adds a lot of flavour in enhancing this simple recipe that blends perfectly with the potatoes to create a beautiful comfort feel as you eat. It’s really appetizing and goes perfectly with steamed rice.

Ingredients for Aloo Jagwa Nakaam - North East Indian recipe

INGREDIENTS

1.    Fermented dry fish 8 to 10 small

2.    Potatoes 3 medium size

3.    Tomatoes 2 medium finely chopped

4.    Onion 1 medium finely chopped

5.    Green chilies 5 to 6 slit

6.    Salt to taste

7.    Turmeric powder 1/4^th teaspoon 

8.    Oil 2 tablespoons

Northeast Indian style potatoes with fermented dry fish

PREPARATION

1.    First boil the potatoes and once cool, peel the skin. Squash the potatoes but don’t mash them and keep aside.

2.    Now heat oil in a pan, once hot - add your fermented dry fish, onions, slit green chilies and pinch of turmeric powder - stir fry them on a medium flame for a minute.

3.    Add your boiled potato and salt as per taste - stir and cook them for another 4 to 5 minutes.

4.    Add your finely chopped tomatoes - stir it well and cook until it turns pulpy.

5.    Add about 1 cup of water so that the vegetable becomes little mushy, then again stir and cook on low flame until it becomes dry.

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