KHASI BLACK SESAME SEED CURRY

An integral part of tribal cuisine, a Khasi delicacy. A mellow flavoursome curry, full of comfort and reminiscent of home. It has a unique flavour of black sesame seeds with a punch of pepper. Accompanied with the Meghalaya staple of rice, can instantly take you back to the beautiful hills of Shillong.

*One (pouch) recipe mix is pre-proportioned to make one serving of 500g of fresh protein or produce.

Dohneiiong

₹295.00

Quantity

Ingredients: Black Sesame Seeds, Black Pepper, Dried Ginger Flakes, Dried Pink Onion Flakes, Bird’s Eye Chilly, Salt

One pre-proportioned mix is for 500g of Fresh Protein (Pork or Chicken) or Produce (Potatoes). Serves 2-3. We pack our mixes in resealable paper pouches for regular orders and in glass bottles for our curated gift boxes.

Made with the highest quality and pure ingredients, sourced from farmer collectives in India. No added preservatives or anti-caking agents.
From Your Pantry:

1 pack of Dohneiiong Curry Mix

500g of Pork (from belly with fat)

4 tbsp (60ml) Oil (ideally, mustard seed oil)

1 cup (240ml) Water (use warm water)

Cooking Instructions:

In a bowl, add the curry mix and half the oil to make a thick paste. Add in the pork pieces, mix and massage the paste over it to cover evenly. Heat up the remaining oil in a pan. Add the coated pork pieces and fry for 5-8 minutes. Add the water and mix well. Cover with a lid and cook on low-medium heat for 30 minutes or until the pork becomes tender. Check if you need additional salt according to your taste. The consistency should be that of a thick curry. Adjust the water to get desired consistency. Serve hot with rice.

*Also Try: Cooking with chicken.
From Your Pantry:

1 pack of Dohneiiong Curry Mix

500g of New Potatoes

4 tbsp (60ml) Oil (ideally, mustard seed oil)

1 cup (240ml) Water (use warm water)

Preparation for Potatoes:

Peel and cut potatoes into fours or approx 1.5 inch cubes.

Cooking Instructions:

In a bowl, add the curry mix and half the oil to make a thick paste. Add in the potato pieces, mix together the paste to cover evenly. Heat up the remaining oil in a pan. Add the coated potato pieces and fry for 5-8 minutes. Add water and mix well. Cover with a lid and cook on low-medium heat for 25 minutes or until the potatoes are cooked through. Check if you need additional salt according to your taste. The consistency should be that of a thick curry. Adjust the water to get desired consistency. Serve hot with rice.

*Also Try: Cooking with oyster mushrooms.

Dohneiiong

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