Tripura Awandru Dried Smoked Fish Thin Mustard Everyday Curry

Ingredients

• 150g awandru (dried smoked fish — a Tripuri preparation of air-dried and smoked freshwater fish; available at North-East Indian stores; or use any dried smoked fish)
• 1 tsp mustard seeds — soaked 15 minutes in 3 tbsp water, then coarsely ground to a paste
• 3 green chillies — slit lengthwise
• 1 tsp ginger — thinly sliced
• 1 tbsp mustard oil
• 1/2 tsp turmeric
• 2 cups water
• Salt to taste only if needed — dried fish is already very salty
• Fresh coriander to garnish

Method

1. Rinse the dried smoked fish under cold water once to remove surface salt.
2. Break into smaller pieces about 4 to 5 cm each.
3. Heat 1 tbsp mustard oil in a pan on medium heat.
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. Add thinly sliced ginger. Stir 30 seconds. Add turmeric. Stir.
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. Add the dried smoked fish pieces and slit green chillies. Reduce to medium heat.
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. Taste before adding any salt — the dried fish is already very salty and may be sufficient.
10. Garnish with fresh coriander. Serve the thin smoky broth poured generously over steamed rice.