Assamese food festival at Nh37 Dhaba. (Till 16 January 2020)
I had never tasted Assamese cuisine before. So when Monjeeta Boroowa from the Pune food freak community announced her Assamese food festival, I was really excited about it.
The food was incredible! I kept wanting to eat more of the delicious flavours she had created. The ingredients were all very fresh. It was really nice to understand how several ingredients were sourced from Assam to maintain the authenticity! The charming ambience of NH 37 Dhaba adds to the entire experience. Some of my favourites were Begena bhaja, prawns and the black rice kheer.
I recommend you don’t miss this one.Thank you for the invite Monjeeta Baroowa Your love for the cuisine is clearly reflected in the food 😊
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Let’s now hear from the curator of This Assamese food festival, Monjeeta Baroowa.
Assamese cuisine is the cuisine of Assam, a North eastern state in India. It is characterised by the use of a wide variety of plants as well as animal products owing to their abundance in the region. Our cooking style uses very little spices and minimum cooking over fire and hence the strong flavours. A typical meal starts with “Khaar” or alkali and ends with “Tenga” or sour dish. Sharing the recipe for the Assamese fish Tenga. A signature dish of Assam where fish is cooked in a tomato based gravy and best relished with hot steamed rice.
Ingredients:
5 pieces of Rohu fish
Mustard oil for frying
1/2 tsp of fenugreek/methi/paanchforan
2 big tomatoes chopped finely
Lime juice from 1 lemon
Salt to taste
Turmeric powder
Green chillies 2
Coriander greens chopped for garnish.
Method:
1)Marinate the fish pieces with a pinch of salt,turmeric powder and mustard oil.
2)Heat mustard oil in a pan and fry the fish till golden in colour. Keep aside the fried fish.
3)Use the same oil for tempering with methi seeds or paanch foran. Saute for a few seconds.
4)To this add the finely chopped tomatoes, salt , turmeric powder and a bit of red chilli powder. Cook till the tomatoes are soft and mushy.
5)Add around 1 1/2 glass of hot water to the mix and bring to boil. At this stage add the fried fish and the lime juice . Cook covered on low flame for a few minutes till the curry thickens.
(You can also add half a spoon of jeera and Dhaniya powder).
6)Switch off the flame and transfer to a serving dish. Garnish with finely chopped Coriander greens.
7) Serve hot with hot steamed rice.
Puneri Thaska 