Jan11,2024
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Masor Tenga, a staple during Rongali Bihu (Assamese New Year) is a light and tangy fish curry that is prepared with OuTenga( ElephantApple). Mas means fish and Tenga means sour in Assamese.
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This tongue twister is a fish curry from includes fresh bay leaves, onion, cumin, chillies and chives blend in a hot, pasty fish stew boiled with potatoes, Ideally the belly portion of Catla fish(Bengal Carp)is selected to prepare this delicacy.
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The magical aroma of this dish comes by grilling or roasting the shrimp on banana leaves placed on hot charcoals. The juice from the leaves seeps into the shrimps and endows it with a tangy earthy aroma
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No traditional lunch in Meghalaya is complete without a serving of the Tungtap. Immaculately charred fish is tossed with golden-fried onions, fresh greens, and fiery red chillies to create this North-Eastern delectable delicacy
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Steamed bamboo fish is a specialty from Nagaland. The first bite might taste plain, but eventually you will be able to appreciate the subtle hint of bamboo flavour.
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Used either as a paste or in its dry form, this is made by adding salt and mustard oil to river fish and then keeping it in a clay pot for about a week, until it reaches a certain stage of pungency.
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