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Kohima Fish Smoky
🇮🇳 Indian

Kohima Fish Smoky

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Kohima cooking — Kohima Fish Smoky brings a smoky touch with a classic sabzi finish. About 33 minutes from fridge to table.

Prep 13 min Cook 20 min Serves 6 Medium

Ingredients

  • Kasuri Methi1 tsp
  • Saltto taste
  • Ghee2 tbsp
  • Coriander Powder1 tsp
  • Vegetable Oil2 tbsp
  • Fish450 g, steaks

Optional extras

  • Green Chili1-2, slit
  • Curry Leaves1 sprig

Instructions

  1. 1

    Soak or rinse dals/grains if the dish uses them.

  2. 2

    Pressure-cook or simmer the base until soft.

  3. 3

    Prepare a tempering of ghee, cumin, garlic, and chili.

  4. 4

    Pour tempering over the cooked base.

  5. 5

    Simmer briefly to marry flavours.

  6. 6

    Mash lightly if desired; garnish with cilantro.

  7. 7

    Serve with rice or roti.

Chef's tip

Rest 5 minutes off heat so the spices settle.

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