Authentic Tungtap: A Taste of Meghalaya Cuisine

Ingredients

  • 500 grams of dry fish
  • 5-6 red chillies
  • 2 tomatoes
  • 1 large onion
  • 6-7 cloves of garlic
  • 1 teaspoon of turmeric powder
  • 1 tablespoon of mustard oil
  • Salt to taste
  • Coriander leaves for garnish

Steps and instructions

  1. Clean the dry fish thoroughly and soak it in water for about 15 minutes.
  2. After soaking, rinse the fish again and then roast it over a medium flame until it is crisp.
  3. Once the fish is roasted, allow it to cool and then crush it into a coarse powder.
  4. Roughly chop the tomatoes, onion, and garlic.
  5. Roast the red chillies over the flame until they are slightly charred.
  6. Grind the roasted red chillies, chopped tomatoes, onion, and garlic into a fine paste.
  7. In a pan, heat the mustard oil and add the ground paste. Cook it for about 2 minutes.
  8. Add the turmeric powder and salt to the cooked paste and mix well.
  9. Now, add the crushed fish to the pan and mix everything together. Cook for another 2-3 minutes.
  10. Transfer the Tungtap to a serving dish and garnish with fresh coriander leaves before serving.

Tools for making

Recipe variations

  • Use different types of dry fish such as mackerel, anchovies, or catfish.
  • Add vegetables like bell peppers, carrots, or peas for added texture and flavor.
  • Experiment with different types of chillies for varying levels of spiciness.
  • Replace tomatoes with tamarind pulp or raw mango for a tangy twist.
  • For a meat-free option, substitute the dry fish with tofu or paneer.
  • Add roasted peanuts or cashews for a crunchy element.
  • Include spices like cumin, coriander, or garam masala to enhance the flavor profile.
  • For a healthier version, use olive oil or coconut oil instead of mustard oil.
  • Garnish with freshly grated coconut or fried onions for added richness.
  • Adjust the amount of red chillies according to your preferred level of spiciness.

Recipe overview

Tungtap is a traditional dry fish chutney popular in the North-Eastern states of India, especially Meghalaya. This delicious and spicy chutney is a perfect blend of flavors and is known for its unique taste. The recipe involves roasting and grinding dry fish along with other ingredients like red chillies, tomatoes, onion, and garlic. The process might seem a bit lengthy, but the end result is absolutely worth it. The chutney pairs well with rice and can add an exotic touch to your regular meals. This recipe will guide you through each step, making it easy and fun to prepare this chutney at home. Enjoy the taste of North-East India right in your kitchen!

Common questions

  1. How do I clean the dry fish? To clean the dry fish, rinse it thoroughly under running water to remove any dirt or impurities. You can also soak the dry fish in water for about 15 minutes before rinsing it again to ensure it is clean.
  2. Can I use any type of dry fish? Yes, you can use any type of dry fish for this recipe. Popular choices include dry fish varieties like bombay duck (bombil) or dry fish mackerel (bangda).
  3. Can I use fresh fish instead of dry fish? No, this recipe specifically uses dry fish to give it a unique flavor and texture. Fresh fish is not a suitable substitute.
  4. Can I use a different type of oil? Traditionally, mustard oil is used in this recipe as it adds a distinct flavor. However, if you don't have mustard oil, you can use any other cooking oil like vegetable oil or sunflower oil as a substitute.
  5. How spicy is this dish? The spiciness of the dish can be adjusted according to your preference. If you prefer a milder taste, reduce the number of red chillies used. You can also remove the seeds from the red chillies to reduce the heat.
  6. How long does it take to roast the fish? The roasting time may vary depending on the size and thickness of the dry fish. It usually takes around 10-15 minutes to roast the fish until it becomes crisp. Keep an eye on it and adjust the roasting time as needed.
  7. Can I make Tungtap in advance? Yes, you can make Tungtap in advance and store it in an airtight container in the refrigerator. It stays well for 2-3 days. Reheat it before serving, and if needed, add a splash of water to adjust the consistency.

Serving dishes and utensils

Origin stories

Tungtap, a traditional dry fish chutney, originates from the North-Eastern state of India, Meghalaya. It's an integral part of the regional cuisine, especially among the Khasi community. Known for their love of hot and spicy food, the Khasis relish Tungtap for its unique, fiery character. This dish is mainly prepared during the festive season or special occasions, signifying the celebration of togetherness and shared joy. It's interesting how this humble dish, made from dry fish – a staple in the region due to the abundant water bodies – holds such a prominent place in the heart of Meghalayan cuisine. The preparation process of roasting and crushing the fish, in fact, is a culinary practice that dates back generations, and is believed to have been influenced by ancient food preservation techniques.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.