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A traditional Assamese delicacy featuring tender pork cooked with earthy fiddlehead ferns. This simple yet flavorful stir-fry highlights the unique taste of dhekia xaak, spiced with ginger, garlic, and green chilies, and finished with the pungent aroma of mustard oil.
For 4 servings
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This tempers the oil and mellows its pungency. Reduce the heat to medium, add the sliced onions, and sauté for 6-8 minutes until they are soft and golden brown.
Add the ginger paste and garlic paste to the pan. Sauté for about 1 minute until the raw smell disappears and they become fragrant.
Add the pork pieces to the pan. Increase the heat to high and sear the pork for 4-5 minutes, stirring occasionally, until it's browned on all sides. Add the turmeric powder and salt, and mix well to coat the pork.
Pour in 1 cup of water and add the slit green chilies. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 20-25 minutes, or until the pork is tender and most of the water has evaporated. Stir once or twice in between to prevent sticking.
Once the pork is cooked, add the cleaned and chopped dhekia xaak (fiddlehead ferns). Increase the heat to medium-high and stir-fry for 3-5 minutes. The ferns should wilt and become tender-crisp but not mushy.
Check the seasoning and adjust the salt if necessary. The final dish should be semi-dry. Serve hot with steamed rice for an authentic Assamese meal.
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A traditional Assamese delicacy featuring tender pork cooked with earthy fiddlehead ferns. This simple yet flavorful stir-fry highlights the unique taste of dhekia xaak, spiced with ginger, garlic, and green chilies, and finished with the pungent aroma of mustard oil.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 493.14 calories per serving with 27.02g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
For a heartier version, add one medium-sized potato, cubed, along with the pork. It will absorb the flavors beautifully.
Incorporate a few tablespoons of fermented bamboo shoot (khorisa) along with the ginger-garlic paste for a classic tangy and pungent Assamese flavor profile.
If you don't eat pork, you can substitute it with bone-in chicken pieces. Reduce the simmering time to 15-20 minutes or until the chicken is cooked through.
For a different kind of heat, add 1/2 teaspoon of freshly crushed black pepper at the end of cooking.
Pork is a rich source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Fiddlehead ferns are packed with Vitamin A, crucial for vision and immune function, and Vitamin C, a powerful antioxidant. They also provide essential minerals like manganese and iron.
Fiddlehead ferns contain various antioxidants that help protect your cells from damage caused by free radicals, potentially reducing the risk of chronic diseases.
Mustard oil, used in this recipe, is a good source of monounsaturated fats and contains a healthy ratio of omega-3 and omega-6 fatty acids, which are beneficial for heart health.
Dhekia Xaak is the Assamese name for fiddlehead ferns. They are the young, coiled fronds of a fern plant and are foraged in the wild. They have a unique, earthy flavor often described as a cross between asparagus, spinach, and okra.
This dish offers a balance of nutrients. Pork provides a high amount of protein, while fiddlehead ferns are an excellent source of vitamins A and C, manganese, and antioxidants. However, the dish contains saturated fat from the pork, so it should be consumed in moderation as part of a balanced diet.
A single serving of Gahori Dhekia Xaak contains approximately 420-450 calories, primarily from the pork and mustard oil. The exact number can vary based on the fat content of the pork used.
Fiddlehead ferns are seasonal and can typically be found in early spring. You might find them at local farmers' markets, specialty grocery stores, or Asian markets. If you live in a region where they grow, you can also forage for them, but be sure to correctly identify them as some ferns are not edible.
While the taste will be different, you can substitute fiddlehead ferns with other green vegetables that hold up well to stir-frying, such as asparagus spears, long beans (borlotti beans), or even broccoli florets.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the microwave until heated through.