Dried fish or Nakham as it's known in the Garo language is an indispensable kitchen item for the Garo people (aka A'chik people) of Meghalaya and Upper Bangladesh.
There are a lot of simple and delicious dishes of dried and fermented fishes. One of my favorite is 'Galda Nakham'. This dish is made with dried fish and roselle sepals. It's quick and easy to make and is goes really well with steamed rice.
There are a lot of simple and delicious dishes of dried and fermented fishes. One of my favorite is 'Galda Nakham'. This dish is made with dried fish and roselle sepals. It's quick and easy to make and is goes really well with steamed rice.
Ingredients
Dried fishes - as many as you want (small river fishes are the best to work with)
Roselle sepals - a handful
Green chilies - 6 -7 - slit
Salt for seasoning
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| Ingredients |
Method
This is a very easy dish to make and is ready in about 10 minutes.
Roast dry fishes over the flame. It's perfectly okay to not roast the fish too as this step is purely optional.
Boil 2-3 cups of water in a vessel
Once the water starts to boil add all the ingredients to it.
Allow the ingredients to cook well.
Your Galda Nakham is ready when the roselle sepals become soft.
Serve hot with steamed rice.
Preparation time: 10 -15 Minutes
Video link: Here is a video to the recipe. Please watch and enjoy.
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