North Eastern Meat & Fish cooking techniques

The North East uses a variety of cooking and fermenting techniques to handle fish and meat. Here are a few of them.

Wash small river fish, drain, let dry in sun for a day. Mix with coarsely chopped, young colocasia leaves and salt. Stuff into a dry bamboo hollow. Cover opening with foil and let ferment for a month.

Coat fish with seasoning, wrap in banana leaf to make a parcel and cook on a tava.

Cut pork into 1" cubes. Sprinkle salt. Grill over hot coals for 15 - 20 minutes.

Pack washed and drained, small river fish tightly in a dry air tight container. Let ferment in a dark place or a week. Refrigerate.

Stir in half a spoon of baking powder while cooking curries.

Mix pork and rice and pressure cook them together.

Grill pork cubes over charcoal, shred, mix with chili powder and dry bamboo shoots and pack in air tight containers. This stores for a few months.

Cut pork into 3" thick pieces. Sun dry for a week. Bottle. This keeps for an year. Sun it periodically to keep it fungus free. Heat it before serving.

Mix fish / chopped & semi boiled mutton / chicken / pork , mix with masalas, stuff in a bamboo hollow, seal open end with foil and grill over coals till bamboo is almost burnt.

Mix fish / chopped & semi boiled mutton / chicken / pork , mix masalas, wrap in banana leaf and cook on hot coals.

Bring water to boil. Add fish. Let cook. Add salt to taste and serve.

Take small river fish. Sprinkle salt and turmeric over them and deep fry.

Clean fish. Mix in salt, stuff into a clay pot, mix in mustard oil, seal and let ferment for three weeks.

Stuf vegetables and spices into bamboo hollow. Cook over hot coals.