Curry Leaves with Dry Fish | Karbi Recipe

Karbi style dry fish with curry leaves khar

Karbis are indigenous tribes from North East India, who reside in the Karbi- Anglong district of Assam and this dry fish with curry leaves is a traditional side, which is cooked without oil and spice. Their cuisine, which is known as Karbi Ahan is in harmony with other tribes and usually cook with ingredients that are locally available. The curry leaves with dry fish recipe is aromatic and has a mild flavour of the dry fish with a distinctive spiciness from the leaves and condiments, which complements well with rice, lentils and salads.

Ingredients for Karbi Traditional Curry Leaves with Dry Fish 

INGREDIENTS

1.    Curry leaves 250 gm

2.    Green chilies 4

3.    Ginger 1inch

4.    Garlic 8 cloves

5.    Small dry fish 15 to 20

6.    Khar 3 tablespoon or cooking soda ½ teaspoon

7.    Salt as per taste

Norosingho di hukaan maas

 PREPARATION

1.    First take your clean and thoroughly rinsed curry leaves, remove them from the sprigs.

2.    Take a grinder, add your curry leaves, green chilies, garlic, ginger and 1 cup of water then pound it into a fine paste.

3.    Now heat your pan, add your curry leaves and condiments paste - stir, cover and cook it on a low flame for 15 minutes occasionally stirring between.

4.    Once your curry leaves achieve a medium consistency, add your rinsed dried fish and khar or cooking soda- stir and cover and cook it again for 5 minutes.

5.    Finally add your salt as taste, give it a quick stir and your dish is ready.

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