RECIPE FOR KANGSOI

Ingredients

2 potatoes, peeled and thinly sliced (approx. 1 mm thick)
80 g hooker chives
2-3 green chillies, slit lengthwise (adjust to spice preference)
1 tomato, cut into thin crescent wedges (8 parts)
1 onion / 2 spring onions, large, thinly sliced
1 thumb ginger, peeled and finely mashed
1–2 small fish roasted fermented fish (ngaari)
A dozen flat peas, trimmed 
80 g wild beans
200 g smoked pork, sliced very thin (approx. 0.5 mm)
Cilantro, finely chopped

Method 

Prepare and cut all vegetables and aromatics as specified.
Bring a pot of water to a rolling boil.
Add the green chillies, sliced onions, hooker chives, smoked pork, and mashed ginger to the pot.
Roast the fermented fish (ngaari) over an open flame until aromatic; set aside.
Remove the green chillies from the pot. In a mortar, mash them with the roasted ngaari and a ladle of hot broth.
Return this mixture to the stew and stir gently.
Add the wild beans, potatoes, flat peas, and tomato.
Cover and simmer for approximately 10 minutes, until the vegetables are tender and the broth is well infused.
Finish with chopped cilantro, adjust salt, and remove from heat.

Words by Anisha Oommen. Photographs by Bhavya Pansari.
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