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Photo of A Soulful Naga Platter - Comfort & Healthy Food by Akum Raj Jamir at BetterButter

A Soulful Naga Platter - Comfort & Healthy Food

Akum Raj Jamir
30 minutes
Prep Time
60 minutes
Cook Time
3 People
Read Instructions Save For Later

ABOUT A Soulful Naga Platter - Comfort & Healthy Food RECIPE

Sharing a Naga platter from the Naga Cuisine consisting of steamed rice, smoked pork curry, fish with spinach, mixed vegetables, Naga king chilly dry fish chuthey and boiled beans & ladies finger. It is zero oil dishes. Comfort and delicious as well as healthy. For me when it comes to comfort food it's always something traditional and close to my heart.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Assam and North East
  • Boiling
  • Main Dish
  • Healthy

Ingredients Serving: 3

  1. Ingredients for Smoked Pork Curry : 200 gms Smoked Pork
  2. 2 potatoes peeled and cubed
  3. 8-10 Green chilly
  4. 2 tomato
  5. 1 tbsp Mongmong Chang ( Sichuan peppercorns/ Mejenga Seed)
  6. salt to taste
  7. water as required
  8. Ingredients for Fish With spinach : 250 gms Fish
  9. 2 cups spinach chopped
  10. 10-12 green chillies 
  11. 1 small Naga king chilly (optional)
  12. 2 small tomato chopped
  13. 1 inch ginger 
  14. 5 garlic cloves
  15. 2 -3 cups water 
  16. salt to taste
  17. Few chopped coriander leaves 
  18. Ingredients for Naga Mixed Vegetables : 5 small brinjal chopped lengthwise 
  19. 5-6 yardlong beans chopped lengthwise
  20. 2 small bittergourd chopped lengthwise 
  21. 5-6 flat beans chopped 
  22. 6-8 Green chilly chopped
  23. 1 cup spinach chopped
  24. 1 tomato chopped 
  25. 1 dry fish shredded
  26. 1 tbsp ginger garlic paste 
  27. 1 tbsp Mongmong Chang (Sichuan peppercorns) dry roasted
  28. salt to taste 
  29. water as required 
  30. Ingredients for Naga chilly Chutney : 1 large Naga king chilly 
  31. 2 small tomato cut halves
  32. 1 dry fish
  33. salt to taste 
  34. 1/2 cup water
  35. Few chopped coriander leaves 
  36. Ingredients for boil: 8-10 french beans cut 4-5 cms
  37. 10-12 Whole tender ladies finger
  38. 1 cup water 
  39. salt to taste


  1. Method For Smoked Pork Curry: Wash the smoked pork with warm water nicely. Cut them into medium cubes and add them in a pot. In the pot add the green chillies, potatoes, tomatoes.
  2. Add salt and enough water. Bring them to a boil, cover the pan and cook till the pork is cooked completely. Cooking time differs according to the tenderness of the meat.
  3. In a mortar and pestle mashed the potatoes, tomatoes and green chillies one after the other. Add them back to the pot, adjust the gravy consistency by adding water as required.
  4. Dry roast the mongmong chang/ sichuan peppercorns and crush them using your palms or mortar pestle. Add the crushed sichuan peppercorns to the curry, bring it to a boil and take off the heat.
  5. Method for Fish and Spinach : In a mortar and pestle pound coarsely  the green chillies, ginger and garlic. 
  6. In a pot add the fish, chopped tomatoes, pounded chilly mixture, salt to taste and gently toss and mix well.
  7. Add water and cook for 10-15 mins. Now add the chopped spinach leaves on top and continue to cook till the water evaporates completely. Do not stir the fish. 
  8. Add chopped coriander leaves cook for 1-2 mins and take off the heat. Do not cover the pan, let it cool down and serve.
  9. Method for Mixed Vegetables: In a pot add all the vegetables, green chillies, tomatoes, salt, dry fish, sichuan peppercorns, salt as per taste and toss to mix and incorporate them together.
  10. Add water just covering the ingredients and cook till the water is completely evaporated and the vegetables are soft and cooked completely.
  11. Remove from heat and let it cool down and serve as side dish with meal.
  12. Method for boiled beans & ladies finger: In a pan add water and bring to a boil. Once the water starts boiling add the beans and ladies finger. Season with salt and cook for 8-10 mins and take off the heat.
  13. Method for Naga Chilly Chutney : In a sauce pan add the king chilly, tomatoes, dry fish, salt to taste and cook till the tomatoes is cooked and water is evaporated.
  14. Mash all the ingredients together, add chopped coriander leaves, mix well and serve.
  15. Enjoy

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