Nathoor Jwng Aloo Jwng

Nathoor Jwng Aloo Jwng (Shrimp with Potato)

A few Bodo terminologies :
1. Nathoor : Shrimp
2. Aloo : Potato
3. Jwng : With
4. Phoorannai : Smoked (Clean, wash and sun dry Shrimp for about an hour. Smoke over a fire spreading the Shrimp on a bamboo sieve which is suspended at a height with sticks. Keep stirring and turning so that the Shrimp is evenly smoked and do not get burnt.

Ingredients :

1 cup smoked Shrimp.  

Paste of : 1 onion+6 pods garlic+little ginger

Salt to taste

Turmeric to taste 

2 or 3 chillies (to taste), chopped 

3 tbsp mustard oil

2 medium potatoes, cubed 

2 medium tomatoes, chopped lengthwise 

Fresh coriander for garnishing

Method : 

Stir fry Nathoor in little oil with salt and turmeric, remove. 

Heat rest of the oil, fry paste and chilly. When pale brown, put in the tomato, salt and turmeric. Fry till done and add potato. Fry for a while, pour 2 cups of water. Cook covered, stirring occasionally. 

When potato is half cooked, add Shrimp. 

If required add some more water, cook covered. Check salt and gravy. 

Garnish with fresh coriander and serve.

This above picture is of a dish made of Thadoon (Root of Taro) with Smoked Shrimp (Nathoor gwran or Nathur gwran). Check Recipe  for the method of cooking.