Tripura Awandru Dried Smoked Fish Thin Mustard Everyday Curry

Method

1. 1

   Rinse the dried smoked fish under cold water once to remove surface salt.

2. 2

   Break into smaller pieces about 4 to 5 cm each.

3. 3

   Heat 1 tbsp mustard oil in a pan on medium heat.

4. 4

   Add the coarsely ground mustard paste. Fry stirring for 2 minutes until the sharp raw mustard smell softens to a cooked, pungent aroma.

5. 5

   Add thinly sliced ginger. Stir 30 seconds. Add turmeric. Stir.

6. 6

   Add 2 cups water. Bring to a boil. The broth should be thin and clear — this is a light curry, not a thick gravy.

7. 7

   Add the dried smoked fish pieces and slit green chillies. Reduce to medium heat.

8. 8

   Simmer for 12 to 15 minutes. The fish will soften and release its deep smoky umami flavour into the broth. The broth colour will deepen.

9. 9

   Taste before adding any salt — the dried fish is already very salty and may be sufficient.

10. 10

    Garnish with fresh coriander. Serve the thin smoky broth poured generously over steamed rice.