Meghalaya Nakham Bitchi Smoked Fish Vegetable Soup

Method

1. 1

   Prepare the nakham: Nakham is a strong-smelling dried fermented fish. Rinse it briefly under cold water. If using in pieces, break into 2 to 3 smaller chunks to release more flavour into the soup.

2. 2

   Bring water to a boil: Place 4 cups water in a pot. Add the nakham pieces, sliced onion, garlic, ginger and dried or green chilli. Bring to a full boil.

3. 3

   Simmer the nakham broth: Reduce to medium heat. Simmer the nakham with the aromatics for 5 minutes. The broth will turn a deep golden colour and develop a pungent, smoky, savoury aroma. This is the flavour base.

4. 4

   Prepare the vegetables: Cut vegetables into medium pieces — potato cubed 2 cm, yam similarly, bamboo shoot sliced thin.

5. 5

   Add hard vegetables: Add potato, yam or any harder vegetables to the simmering broth. Cook for 8 minutes.

6. 6

   Add softer vegetables: Add any softer vegetables. Add turmeric.

7. 7

   Cook until vegetables are done: Cook 5 more minutes until all vegetables are tender.

8. 8

   Taste the broth carefully: Before adding salt, taste the broth. Nakham contributes significant saltiness — the soup may need no additional salt at all, or only a very small pinch.

9. 9

   Remove the nakham pieces: The nakham pieces themselves are usually very strong to eat whole — remove them before serving unless you enjoy the intense flavour.

10. 10

    Serve: Ladle into bowls with vegetables. Garnish with spring onions. Serve with steamed rice.

11. 11

    Note: Nakham Bitchi is the signature fermented fish soup of the Khasi people of Meghalaya. Nakham (the dried fermented fish specific to the Khasi hills) is an ingredient so deeply embedded in Khasi cooking that the soup named after it is considered a cultural marker. Bitchi means soup in Khasi. The preparation reflects the broader Meghalayan and Northeast Indian food tradition of using fermented and smoked ingredients to create depth in simple preparations.