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NA TOK SKO KAPA

Summary

Yield
Servings
Sourcehttp://www.assam.org/node/2347
Prep time
30 minutes
Cooking time
Total time
30 minutes

Description

Fish Head Curry

Ingredients

1 kg
Fish head
3
Green chillies
2 t
Ginger (paste)
1 t
Salt
1 t
Indigenous soda (or A drop Sodium bicarbonate)

Instructions

  • Clean fish heads carefully and cut into medium-sized pieces. Wash and drain thoroughly.
  • Place fish heads in a pan over low heat without any water or oil. Cook, stirring occasionally till all water from the fish evaporates and the odor of raw fish is gone.
  • Put in the remaining ingredients and continue cooking for 5 minutes (stirring occasionally)
  • Pour in 2-and-half cups water and simmer till gravy thickens.

Transfer contents into a bowl and serve it with steamed rice or pulao.
 

Taxonomy: 

Destinations

Songkal Wari, Rombagre, West Garo Hills
East Khasi Hills District, Meghalaya
West Jaintia Hills, Indo-Bangla-border
South Gario Hills
Shillong