Do you want to taste freshly cooked fish in Chakma traditional way? Come and discover the wide varieties of freshly cooked fish at Diyun, a small town in Arunachal Pradesh. Diyun is mostly populated with Chakma and Hajong population, though there are many other tribes co-inhabiting together.
If you are foodie and already tasted fish cooked in various traditional ways and styles, we won’t be surprised you will get freshly cooked fish a lot yummy! Let’s dive into various ways or cooking styles you would discover while stepping out here at Diyun.
MAACH HOLA: It is a traditional style of cooking fish by Chakma. A little oil with tamarind, salt, chilies and onion are mixed with fish pieces and put on stove in a frying pan. No additional spices are added and cooked it till soup is dried up. So it’s quite yummy and it can be considered as healthy for the following health benefits.
- The recipe is not oily.
- It is also not spicy.
- It is very tasty.
MAACH HERBANG: This is another traditional way of cooking fish by Chakma. Fish pieces are cooked in banana leaves. Not much spicy is mixed except onion, garlic, chilies and ginger paste and if you want you can add little mustard oil if you don’t, it’s fine. Some of the benefits of Maach Herbang are as follows:
- The cooked fish taste super delicious.
- It also tastes unique unlike other fish curries.
- It is good for health with not much tasting spicy and oily.
MAACH SUMOLOI: This is another great traditional fish cuisine where fish is cooked in a bamboo. Fish with mixed paste of ginger, onion, garlic, chilies and salt in correct amount is put together inside an arm-long bamboo piece that is cut with one end open. It is covered with leaves and put on wooden fire. It tastes unique and only the ones who eat know and feel this uniqueness. It’s a unique delicacy that no one wants to miss!
MAACH SIKKEY: It is also one of the important components of Chakma traditional cuisines. Fish are directly roasted using stick getting it inserted across and put at side of the fire in such a way that it absorbs all the heat rather than directly putting over the fire flame. Depending upon one’s preference, one can put little salt at the fish. Again, this form of fish cuisine tastes yummy and unique.
