Nakham Bitchi

Rinse the dried fish (nakham) thoroughly under cold running water to remove excess salt and impurities. Soak in warm water for 15 minutes to rehydrate slightly, then drain and break into bite-sized pieces.

Dry roast the dried fish pieces in a pan over medium heat for 3–4 minutes, turning occasionally, until they become fragrant and slightly crisp. Set aside.

Pound the ginger, garlic, and green chillies together in a mortar and pestle into a coarse paste. This traditional method releases more flavour than blending.

Heat mustard oil in a heavy-bottomed pan over medium-high heat until it just begins to smoke, then reduce to medium heat. This removes the raw pungency of the oil.

Add the pounded ginger-garlic-chilli paste and sauté for 2 minutes until the raw smell disappears and the paste turns golden.

Add the sliced onions and cook for 5–6 minutes, stirring frequently, until they soften and turn translucent.

Add the chopped tomatoes and turmeric powder. Cook for 4–5 minutes, mashing the tomatoes lightly until they break down into a thick base.

Add the roasted dried fish pieces and stir gently to coat them with the masala. Cook for 2 minutes.

Pour in 300 ml water, season with salt, and bring to a gentle boil. Reduce heat and simmer uncovered for 8–10 minutes until the gravy thickens and the fish absorbs the flavours.

Taste and adjust salt — remember the dried fish already carries salt. Garnish with fresh coriander leaves and serve hot with steamed rice.