Another regional savoury for the dry fish lovers..! Dry fish is considered one of the rare but exotic food items with many health benefits. But, because of its natural pungent flavour, dry fish is savoured only by the people of an acquired taste. Dry fish is a common and widely eaten item in the Northeast of India mostly as a side dish, and there are a variety of dishes made with dry fish that are relished by the people in this region. Here is my version of an Assamese style dry fish recipe with tomatoes, lots of garlic, chillies and ghost chilli oil (with bamboo-shoot). Enjoy this rustic style spicy regional delicacy made with these compound ingredients that will swirl together in your mouth amplifying each other’s flavour.

Ingredients:
Dry Bombay Duck: 5-6 (cut 1 inch long, wash them well with hot water)
Tomatoes: 2 (chopped)
Onion: 1 (Chopped)
Garlic: 1 (rough smashed)
Green chillies: 2-3
Ghost chilli oil: 1 teaspoon
Fresh coriander: Half a cup (chopped)
Turmeric powder: 1 teaspoon
Salt: As per taste
Mustard oil: 2-3 tablespoons

Preparation: Half an hour to 40 minutes, serves 2-3 persons.

Step 1: Heat 2-3 tablespoon of mustard oil in a pan and add the smashed garlic followed by the dry fish. Fry it for two minutes in medium flame and add chopped onion. Keep sauteing it until the onion becomes translucent.

Step 2: Once the onion turns slightly brown, add the tomatoes and saute it for 2-3 minutes. Gently smash the tomatoes with the spatula while stirring. Then add the green chillies, turmeric powder, salt as per taste and mix it well. Finally, add the ghost chilli oil, stir it for a minute and add half a cup of water. Cover the lid and cook it for half an hour in low flame.

Step 3: After half an hour, add chopped coriander and stir it for another 2-3 minutes in medium flame before turning off the gas. You can make it dry or slightly wet if you want. To make it dry stir it in high heat for a few minutes.