Mizoram Mizo Dried Fish Curry Preserved Fish Simple Broth

Dried preserved fish rehydrated and simmered in a thin broth with vegetables — using the preserved fish that extends the seasonal river fish catch through the year.

Ingredients

150g dried fish (Mizo dried river fish — available at Northeast Indian stores; substitute with any dried small fish)
2 cups mixed vegetables — potato cubed, spinach, flat beans
3 garlic cloves — crushed
1 tsp ginger — sliced
2 green chillies — whole
1/4 tsp turmeric
2 cups water
Salt to taste only if needed — dried fish is already salty
Spring onion to garnish

Method

Rinse dried fish under cold water briefly to remove surface salt. Break into smaller pieces.
Bring 2 cups water to a boil. Add crushed garlic, sliced ginger, whole green chillies and turmeric.
Add dried fish pieces. The fish will soften and dissolve its flavour into the broth.
Add harder vegetables (potato) first. Cook 8 minutes.
Add remaining vegetables. Cook 5 to 6 more minutes until all vegetables are tender.
Taste before adding salt — the dried fish provides significant saltiness.
Garnish with spring onion. Serve with steamed rice.