Today I'm going to share a simple and rustic recipe called namsing pitika. This recipe is very popular among the mishing tribe of Assam as well as some other Assamese communities. Namsing is also known as hukoti among few other communities of Assam. Namsing is dry and grounded fish. Few herbs are also added in making namsing powder.
To know more about namsing read my previous post on namsing : click "Namsing : A Mishing Delicacy".
Namsing Pitika : Assamese Style Dry Fish Chutney
Namsing pitika is an Assamese style dry fish chutney which is served as a side dish with rice at lunch or dinner.
📎Course : Side dish
📎Cuisine : Assamese Cuisine
🔪Preparation Time : 2 minute
♨Cooking Time : 5 minutes
🕞Total : 7 minutes
🍴Servings : 1
🍴Servings : 1
- 2 tbsp of namsing
- 1 green chilli
- 1 small red onion
- 1 tbsp chopped coriander leaves
- Banana leaf
- Salt to taste
- Wash a small piece of banana leaf.
- Heat a pan or tawa. Place the banana leaf on the tawa.
- Take 2 tbsp of namsing and place on the banana leaf. Add 1 tbsp of water. Cover the leaf by a plate or bowl and cook for 5 minutes in low heat.
- In the meantime chop onion and roast the green chilli on gas stove fire.
- In a mortar and pestle (khundona) crush chopped onions, roasted green chilli and chopped coriander leaves.
- Remove namsing from tawa and add to the crushed onions etc.
- Add salt and mix well.
- Serve as a side dish with steamed rice.