Dohneiiong
A rich black pork curry thickened with roasted black sesame paste, one of the most distinctive dishes of Khasi cuisine.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Mortar and pestle
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 29 g
- carbs
- 6 g
- fibre
- 3 g
- protein
- 24 g
- calories
- 380 kcal
Instructions
- 1
Toast black sesame seeds in a dry pan until fragrant. Grind them with a little water into a thick paste.
- 2
Heat mustard oil in a heavy pot. Fry sliced onion until golden.
- 3
Add ginger, garlic and green chillies. Cook until they smell fragrant.
- 4
Add pork pieces and turmeric. Fry on medium heat for 8–10 minutes until the meat browns.
- 5
Pour in water and bring to a boil. Cover and simmer gently for 20 minutes until the pork is tender.
- 6
Stir in the ground black sesame paste. Mix it thoroughly into the curry.
- 7
Simmer uncovered for 8–10 minutes, stirring now and then. Cook until the curry thickens and turns dark.
- 8
Season with salt. Add a little water if you prefer a thinner curry.
- 9
Serve hot with steamed rice.
Chef's tips
Grind the sesame seeds fresh for the best aroma, as pre-ground paste loses its nutty flavour. Stir often after adding the paste so it does not stick to the bottom of the pot.
Ingredient substitutions
- pork → chicken, though pork is the traditional choice
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on the stovetop with a splash of water, stirring often.
Common mistakes to avoid
- •Adding the sesame paste too early, which can make the dish taste raw and bitter if not cooked for the right time.
Serving suggestions
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