TLCMap Gazetteer of Historical Australian Places

Search Results

Advanced Search

Note: Layers are contributed from many sources by many people or derived by computer and are the responsibility of the contributor. Layers may be incomplete and locations and dates may be imprecise. Check the layer for details about the source. Absence in TLCMap does not indicate absence in reality. Use of TLCMap may inform heritage research but is not a substitute for established formal and legal processes and consultation.

Displaying 1 result from a total of 1:

A description of cooking fish with different other vegetables

Layer: Bodo narratives and descriptions of traditional practices
Link back to source:: https://catalog.paradisec.org.au/repository/BRX1/2009020901
Type: Other

Details

Latitude: 26.808
Longitude: 89.4165
Start Date: 2009-02-09
End Date: 2009-02-09

Description

We eat fish cooked with a kind of sour leaf (Mwistha), rice powder, gourd, etc. It is also eaten cooked just boiling it and adding spices, garlic, etc. It is also fried dry and eaten. It's again burned and crushed mixed with coriander, chilly, etc. Fish is cooked best with Mwistha (sour leaf). First, the fish is fried in oil with spices, chilly, etc. added to it. The half-fried fish is transfered to other utensil and the sour leaf is cooked. The fried fish is then added to the boiling curry and left to cook thoroughly. Alkaline may also be added to lessen the soury taste. Check the salt and serve hot with rice. Duration 00.02.20. Speaker name Sarojani. Location Purani Goraibari.

Sources

tbcdf1

Source

https://catalog.paradisec.org.au/repository/BRX1/2009020901

Extended Data