- 10 mins
- 4-5 hrs
- Serve 6
Sanyakhuna ( Spicy jellied fish soup)
Sanyakhuna is a spicy, hot and a special type of jelly-like food usually prepared during festivals and winter season. Sanya means dried fish and Khuna means broth. Traditionally, it is made with buffalo skin with bones for a unique flavour but it can be made by using chicken skin and goatskin with bones.
- 200 grams of chicken with skin and bones
- 1 tbsp ginger and garlic paste
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1/4 tsp hingg (asafoetida) – optional
- 2 tsp red chilli powder
- 1/2 tsp cumin seeds
- 2 tbsp oil
- Salt to taste
- 2 lemons/lime
- 2 bay leaves
- 8-10 dried anchovies
- Preheat the pressure cooker and add oil with bay leaves, garlic-ginger paste and chicken with skin and bones. Fry it for a minute or two.
- Then add turmeric powder, cumin powder, chilli powder and salt. Fry it for 3-4 minutes again. (see carousel image 2)
- Add 4.5 litres of hot water and close the lid. Heat it about 4-5 hours in medium heat. If necessary, add more water. (see carousel image 4)
- Once the skin of the chicken is soft and sticky, then separate the soup from chicken and pour it on a separate bowl.
- Heat the oil in a frying pan and add cumin seeds and some dried anchovies. Fry it for 2 minutes and pour it into the bowl. (see carousel image 5)
- Add hingg, lemon juice and red chilli powder and stir the mix with a spoon. (see carousel image 6)
- Leave it for the whole night in the fridge. (see carousel image 7)
- It is then ready to serve. (see carousel image 8)
- Pressure cooker
- Frying pan
Where to buy?
You can easily buy spices from the department store, grocery and Indian shop. Hingg (Asafoetida) can be bought from an Indian shop, Amazon or eBay. Dried anchovies can be found in the market, Asain shop, Amazon or eBay.
- If you don’t have a pressure cooker, use a crockpot for cooking.
- If you cannot find the hingg, you can cook without it as well.
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