This Bodo delicacy can be cooked with fish, smoked or sun dried fish, pork or even naphaam.
I cooked this dish with fresh fish and it turned out super delicious.
There are several varieties of Thasso, this particular one is called Thasso Dudali. I have chosen this variety as it is very tasty and less likely to irritate the throat while eating.
1. Thasso Bisong, a bunch
2. Fish, a few (best with small fish)
3. Paste of Onion+Ginger+Garlic+chilli
6. Mustard oil
Smear salt and turmeric on fish and fry. Keep aside.
Peel skin from Thasso and cut into cubes.
Heat oil, fry paste, add turmeric and Thasso. Add salt. Cook covered, stirring occasionally.
once cooked, Thasso gives out lot of water and gets cooked in the same water.
When cooked add fish and cook for some more time. Do not make it too dry, gravy should be thick.