Assamese-style Indio Viejo

Ingredients

In the Assamese adaptation of Indio Viejo, we incorporate Assamese flavors by adding tamarind pulp and lemon juice to give the dish a tangy twist. Additionally, we use Assamese spices and herbs to infuse the stew with aromatic flavors that are characteristic of Assamese cuisine. We alse have the original recipe for Indio viejo, so you can check it out.

• 2 cups (400g) cornmeal 2 cups (400g) cornmeal
• 500g chicken or pork, cut into small pieces 500g chicken or pork, cut into small pieces
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 green chilies, slit 2 green chilies, slit
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 2 tablespoons tamarind pulp 2 tablespoons tamarind pulp
• Juice of 1 lemon Juice of 1 lemon
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat mustard oil in a large pan or pot.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Add the ginger-garlic paste and green chilies. Cook for a minute.
4. 4.
   Add the chicken or pork pieces and cook until they are browned on all sides.
5. 5.
   Add the chopped tomatoes and cook until they turn soft and mushy.
6. 6.
   In a separate bowl, mix the cornmeal with water to make a smooth paste.
7. 7.
   Add the cornmeal paste to the pan and stir well to combine with the meat and vegetables.
8. 8.
   Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
9. 9.
   Add tamarind pulp and lemon juice. Stir to incorporate the tangy flavors.
10. 10.
    Reduce the heat to low and let the stew simmer for about 20-25 minutes, stirring occasionally, until the cornmeal is cooked and the stew thickens.
11. 11.
    Garnish with fresh coriander leaves before serving.

Treat your ingredients with care...

• Cornmeal — Make sure to mix the cornmeal with water to form a smooth paste before adding it to the stew. This will prevent lumps from forming.
• Tamarind pulp — If you can't find tamarind pulp, you can substitute it with lemon juice for a tangy flavor.

Tips & Tricks

• For a spicier version, add more green chilies or red chili powder according to your taste.
• Serve Assamese-style Indio Viejo with steamed rice or traditional Assamese bread like pitha for a complete meal.
• You can add a handful of seasonal vegetables like peas, carrots, or bell peppers to enhance the nutritional value and add more color to the dish.
• Adjust the consistency of the stew by adding more water if desired.
• Leftovers of Assamese-style Indio Viejo can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve Assamese-style Indio Viejo hot in individual bowls, garnished with fresh coriander leaves. Accompany it with steamed rice or Assamese bread for a satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped coriander leaves on top of the stew. Serve it in traditional Assamese pottery or earthenware for an authentic touch.