By Rittwik Naskar
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Fish is a staple in most parts of India and many regional preparations goes unnoticed. Here are 6 lesser-known fish preparations of India.
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A popular Meghalayan side dish prepared with chillies and dried fermented fish.
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Cooked, deboned fish is mashed into a salad with cucumbers, tomatoes, onions, chillies, coriander leaves, lime juice and spices.
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Fish is cooked in bamboo shoot juice with ghost chillies for that kick of heat.
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Raw mangoes and tamarind create a semi-dry, sour curry along with tiny sweet water fishes.
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Arunachal Pradesh's dish of minced fish mixed with spices, wrapped in leaves and cooked on hot stone.
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Grilled shrimp tossed with dry spices and cooked in lemon juice and orange zest is Nagaland's highly popular dish.
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