Meghalaya Nakham Bitchi Smoked Fish Vegetable Soup Khasi

Method

1. 1

   Rinse the nakham (dried smoked fish) under cold water briefly to remove surface salt.

2. 2

   Break or cut into smaller pieces.

3. 3

   Cut all vegetables into roughly equal 3 cm pieces.

4. 4

   Bring 3 cups water to a boil in a pot. Add sliced ginger, crushed garlic, black pepper and whole green chillies.

5. 5

   Add the nakham pieces. The dried fish will begin dissolving into the broth as it cooks, releasing its smoky, savoury essence.

6. 6

   Add the harder vegetables first — potato, flat beans, bitter gourd. Cook 8 minutes.

7. 7

   Add pumpkin and remaining vegetables. Cook 8 to 10 more minutes until all vegetables are tender.

8. 8

   Add spinach in the last 2 minutes.

9. 9

   Taste before adding salt — the nakham is already quite salty.

10. 10

    Garnish with fresh coriander. Serve the clear smoky soup over steamed rice.