Nakham Bitchi
A pungent, smoky chutney made from dried fish simmered with tomato, garlic and chillies, a classic Khasi accompaniment to rice.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 120 kcal
Equipment
- •Pan
- •Mortar and pestle
Nutrition
Per serving, approximate
- Calories
- 120 kcal
- fat
- 5 g
- carbs
- 6 g
- fibre
- 2 g
- protein
- 12 g
- calories
- 120 kcal
Instructions
- 1
Soak the dried fish briefly in warm water to soften it. Clean the fish and remove any bones.
- 2
Boil the fish in water for 10 minutes until soft. Drain the water and flake the fish with your fingers.
- 3
Heat the mustard oil in a pan. Fry the onion, garlic and ginger until they smell fragrant.
- 4
Add the chopped tomato and green chillies. Cook until the tomato breaks down and turns mushy.
- 5
Stir in the flaked fish. Mix everything well with the tomato mixture.
- 6
Mash the mixture roughly with a spoon or pestle to blend the flavours.
- 7
Season with salt and simmer gently for 5 minutes until thickened into a chunky chutney.
- 8
Serve at room temperature or slightly warm.
Chef's tips
Use bone-dry or well-smoked fish for the best authentic flavour. Mash the mixture roughly instead of blending it to keep its traditional chunky texture.
Ingredient substitutions
- smoked fish → regular dried anchovies as a milder alternative
Storage
Refrigerate for up to 3 days in an airtight jar.
Reheating
Serve cold or warm briefly in a pan.
Common mistakes to avoid
- •Skipping the soaking step, which leaves the dried fish too tough and salty.
Serving suggestions
Cooked Nakham Bitchi?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Meghalaya
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
