Smoked fish with onion, chilli and coriander

Fish is plentiful in north-east India and is harvested from the many rivers, ponds and lakes. As fresh fish doesn’t keep for long, smoking is a great way to preserve it and many families do this themselves at home. This dish from Assam, Pura Masor Pitika, uses smoked mackerel served in a simple yet flavoursome marinade of red onion, chillies, coriander, mustard oil and lime juice.