Nocte Smoked Fish Chutney

Name: Nocte Smoked Fish Chutney
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Nocte
Ingredients: 100 g smoked fish; 4 pieces dried red chillies; 3 cloves Garlic; 1 tsp Ginger; 15 g local coriander leaves; 0.5 tsp Salt; 1 tbsp mustard oil; 2 tbsp Water

A smoky, fiery condiment made by pounding fire-roasted smoked fish with chillies and herbs, typical of Nocte and Wancho kitchens in Tirap and Longding districts.

🇮🇳India· Arunachal Pradesh

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 4
Difficulty: Easy
Calories: 90 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Mortar and pestle
•Tawa or open flame

Nutrition

Per serving, approximate

Calories: 90 kcal
fat: 4 g
carbs: 3 g
fibre: 1 g
protein: 10 g
calories: 90 kcal

Instructions

1
Lightly toast the smoked fish over an open flame or tawa (flat griddle) until it smells fresh.
2
Dry roast the red chillies and garlic cloves in a pan without oil until fragrant.
3
Carefully remove all the bones from the smoked fish. Pull the flesh into small flakes.
4
Put the flaked fish, roasted chillies, garlic and ginger into a mortar.
5
Pound everything together until you get a rough, coarse paste.
6
Add the chopped coriander leaves. Pound briefly to combine.
7
Season with salt. Stir in a little water if the chutney feels too dry.
8
Drizzle mustard oil over the top before serving.

Chef's tips

Toasting the smoked fish briefly before pounding revives its smoky flavour. Use a mortar and pestle instead of a blender to keep the traditional coarse texture.