Ingredients

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Serves 4

1. Dried Fish ('Hogada') 250 gm
2. 'Hak' ('Karam Sag') or 'Bum' 125 gm
3. Mustard Oil 1/2 cup
4. Red Chili Powder 1 tsp
5. Salt about 1/2 tsp
6. Turmeric 1/2 tsp
7. Asafoetida a pinch
8. 'Vari Masala' (10 gm) or 'Garam Masala' (1/2 tsp)

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Preparation

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1. The fins of Dried Fish are cut and skins scraped clean. Any dry Innards found in 'Raza Hogada' are also scrapped off. These are then roasted on a smokeless flame, or on live charcoals, washed and cleaned in hot water twice or thrice, and cut into desired pieces.

2. 'Hak' leaves are sorted, after discarding coarse stems, withered, stained or insect-eaten portions, and then washed.

3. If 'Bum' is to be cooked with Dried Fish, it is cut into 3" or 4" lengths, and soaked in hot water before cooking for 1/2 an hour. Thus after reconstituting the dry 'Bum', extra water is squeezed out by hand.

 

Method :

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In a 'Kadahi' or a 'Patila', heat oil on medium flame, and when foam disappears, add half a litre of water, the Salt, Turmeric, Chili Powder and Asafoetida. Bring to boil and add prepared Dried Fish pieces and sorted 'Hak' leaves or the prepared 'Bum'. Turn and stir with a ladle and cook for half an hour, to soften the Fish and the 'Hak' or 'Bum'. Then add crushed 'Vari Masala' or 'Garam Masala'. Serve with Plain Cooked Rice.