Mashed Potato with Dried Fish (Hukan Maasor Logot Aloo Pitika)

It’s amazing to think how food unites people across different cultures – I realized how our own ‘hukuti’ (Assamese chutney prepared by pounding dried ‘puthi’ fish and dried red chilies) resembles a ready-to-eat dried fish chutney powder (again prepared from dried fish and red chilies) that’s very popular in Thailand (see image).

This weekend, I used this Thai dried fish mixture to prepare a ‘pitika’, an offshoot of my previous post (Dried Fish Chutney http://khorisa.blogspot.com/2011/05/not-many-people-like-overpowering-smell.html) – only difference is I’ve used a readymade mixture here.

How to get your ready-to-use mixture? Well, just take about 100 gm dried fish (washed and then dried again) along with 9-10 dried red chilies (or depending on your taste) and grind in a mixer grinder. Store the mix in a container.
Here’s how to prepare mashed potato with this mix.

Ingredients:

• About 4-5 teaspoons of dried fish and chili mixture
• Two medium-sized potatoes
• One medium sized onion
• Three-four green chilies
• A dash of mustard oil
• Salt to taste
• Coriander leaves

Method:

Boil/roast the potatoes. Chop the onions, chilies and coriander leaves – keep aside. In a vessel, take the boiled/roasted potatoes, dried fish mixture, a dash of mustard oil, salt and all the chopped ingredients and mash together. And fisho, your healthy delectable side-dish is ready! This serves about two-three people.

Dried Fish Chutney (Xukan Masor Chutney)

Not many people like the overpowering smell of dried fish. However I developed a taste for it early in life when we were stationed in Garo Hills district of Meghalaya. I still remember the taste of ‘nakham bitchi’(dried fish soup) - ‘hot’, distinct and lip smacking - prepared from dried fish, soda and lots of chilies.

Even though dried fish is more popular in North Eastern states like Meghalaya and Manipur, Assam too has its share of dried fish delicacies like ‘hukuti’ (prepared from dried ‘puthi’ fish).

This chutney that I prepared today is not exactly an Assamese dish, it’s more in the line of a Manipuri Iromba (a kind of chutney prepared with fermented fish, tomatoes, potato and the red hot bhoot jholokia). Also, since dry fish is not readily available here in Delhi, I had to make do with what my bro-in-law got for us from Pattaya.

This chutney is healthy to the core as it retains all the goodness of a fresh fish; minus the spices and oil that come added in a traditional fish curry. Chilies however, are used generously. Don’t try this if you can’t have your food ‘hot’, because the main essence of this chutney is – yes, it sets your taste buds on fire!

Ingredients:

• About 150 gm dried fish (any variety)
• About 10-12 green chilies (if you get hold of bhoot jholokia nothing like it – a few of these will do)
• 3-4 red chilies
• One medium sized potato (peeled)
• One medium sized onion (finely chopped)
• One medium sized tomato
• Five-six cloves of garlic and same amount of ginger (crushed)
• Some coriander leaves
• Salt to taste
• A dash of mustard oil
• Bamboo shoot (optional)

Method:

• Wash the dried fish properly in hot water. Set aside.
• In a pan, take potable water and boil the potato and green chilies together. But see to it that you don’t over boil it. Better you add the chilies later on. Or if you want, you may boil the stuff in a cooker to a single hoot. Keep the boiled water aside.
• In a non stick pan, heat the fish and red chilies. Add a little water to ensure they don’t burn. Remove when they get a brownish tinge.
• Roast the tomato on the gas burner directly. Or else, put the tomato in a non-sticky pan and heat it. Remove when the tomato becomes pulpy and keep aside.
• In a large utensil, add all the ingredients – fish, tomato, potato, chopped onions, green and red chilies, crushed ginger-garlic, salt, a dash of mustard oil and two-three teaspoon of the kept-aside water (that you used to boil the chilies and potatoes). Add the coriander leaves and the bamboo shoots too if you have them.
• Mash the mixture with your hands (just like you mash boiled potatoes) or with a table spoon. There, your dried fish chutney is ready. Now relish it with plain rice and dal!