Poita Bhaat, Prawn Stir-Fry, Aloo Pitika and Pork with Fermented Bamboo Shoot

Ingredients

• 500 g Prawns (Cleaned and deveined)
• 3 tbsp Vegetable Oil
• 1 pcs Onion (Large, finely chopped)
• 1 pcs Capsicum (Medium, cut into thin strips)
• 2 pcs Tomato (Medium, finely chopped)
• 1.5 tbsp Ginger Garlic Paste
• 2 pcs Green Chilli (Slit lengthwise)
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Cumin Powder
• 0.5 tsp Garam Masala
• 1 tbsp Tamarind Paste (Mixed with 2 tbsp warm water)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Fresh Coconut (Grated, for garnish)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Marinate the Prawns

   • In a mixing bowl, combine the cleaned and deveined prawns with 1/4 tsp of the turmeric powder, 1/2 tsp of the red chili powder, and 1/2 tsp of the salt.
   • Mix thoroughly to ensure each prawn is evenly coated. Set aside to marinate for 10-15 minutes while you prepare the other ingredients.
2. 2

   Prepare the Tempering (Tadka)

   • Place a wide pan or kadai over medium-high heat and add the vegetable oil.
   • Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
   • Immediately add the curry leaves and sauté for another 15-20 seconds until they turn crisp and aromatic.
3. 3

   Sauté Aromatics and Vegetables

   • Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the ginger-garlic paste and slit green chilies. Cook for about 1 minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they break down and become mushy.

Ingredients

• 500 g Potatoes (About 4 medium-sized, starchy potatoes like Russet work best)
• 1 medium Onion (Finely chopped)
• 3 pcs Green Chilies (Finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (Use raw, pungent mustard oil for authentic flavor)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Boil the Potatoes

   • Wash the potatoes thoroughly under running water.
   • Place them in a deep pot and add enough water to cover them by at least an inch.
   • Bring the water to a boil and cook for 15-20 minutes. The potatoes are done when a knife pierces through the center with no resistance.
   • Alternatively, you can pressure cook the potatoes for 3-4 whistles on medium heat.
2. 2

   Peel and Mash

   • Carefully drain the hot water from the pot.
   • Let the potatoes cool just enough so you can handle them, but ensure they are still warm.
   • Peel the skin off the potatoes and place them in a large mixing bowl.
   • Using a potato masher or a fork, mash the potatoes to a slightly coarse texture. Avoid making a completely smooth puree for the best consistency.
3. 3

   Add Aromatics and Seasoning

   • To the warm mashed potatoes, add the finely chopped onion, green chilies, and fresh coriander leaves.
   • Drizzle the raw mustard oil over the mixture and sprinkle with salt.
4. 4

   Combine and Serve

   • Gently mix all the ingredients together with your hands or a spoon until everything is well combined. Do not overmix.
   • Taste and adjust the salt or green chilies if needed.
   • Serve the Aloo Pitika immediately with hot steamed rice and dal for an authentic and comforting Assamese meal.

Ingredients

• 500 g Pork Belly (with skin and fat, cut into 1.5-inch cubes)
• 150 g Fermented Bamboo Shoot (drained and roughly chopped)
• 3 pcs Naga King Chili (also known as Bhut Jolokia; adjust to taste or substitute with 5-6 bird's eye chilies)
• 25 g Ginger (roughly chopped)
• 8 cloves Garlic (roughly chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (adjust to taste)
• 1 tbsp Vegetable Oil
• 2 cup Water

Instructions

1. 1

   Prepare Aromatics

   • Using a mortar and pestle or a small grinder, crush the ginger, garlic, and Naga king chilies together into a coarse, rustic paste. Set aside.
2. 2

   Sear the Pork

   • Heat the vegetable oil in a heavy-bottomed pot or wok over medium-high heat.
   • Add the pork belly cubes and sear for 7-10 minutes, stirring occasionally, until they are well-browned on all sides and a good amount of fat has rendered out.
3. 3

   Sauté and Simmer

   • Add the prepared ginger-garlic-chili paste to the pot with the pork. Sauté for 1-2 minutes until the raw smell disappears and the paste is fragrant.
   • Stir in the turmeric powder and salt.
   • Pour in 2 cups of water and stir everything together, scraping up any browned bits from the bottom of the pot.
   • Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 40 minutes. The pork should be partially tender at this point.
4. 4

   Add Bamboo Shoots and Finish Cooking