Baanhor Chungat Maach: Pansuh In Assam

Ingredients:

# Boneless fish: 6 pieces
# Crushed garlic: ½ tbsp
# Slit green chillies: 2
# Mustard oil: 1 tbsp
# Sliced onions: 2 small sized
# Grated ginger: 1 level tsp
# Salt: to taste
# Tender bamboo hollow: 1 (this one is important, you must required this)
# Banana leaf: 1
# To garnish: coriander leaves, mustard oil – 1 ½ tbsps


Method:

# Clean, wash and drain the fish.
# Clean the banana leaf. Dry it and pass over low fire to make the leaf pliable.
# In a small bowl mix together crushed garlic, slit green chillies, mustard oil and salt.
# Add the mixture to the fish and mix well.
# Fill the bamboo hollow with the fish and seal with soften banana leaf.
# Place the hollows over charcoal fire.
# Rotate the bamboo hollows from time to time till it is evenly burnt.
# Leave it to cool. Slit open the bamboo hollows.
# Add sliced onions, grated ginger and mustard oil to the fish and mix well.
# Serve Baanhor Chungat Mach as a side dish.

Note: Assamese people prefer green chillies to the dry red chillies.

As i was surfing some blogs from the sub-continent, this post caught my eyes. I realised that, the "Baanhor Chungat Maach" or "fish in bamboo hollow" sounds just like our "pansuh". Only that the ingredients differs........local taste i guess.