Country Captain as part of her Diamond Jubilee celebrations. In its basic form, country captain is a mild stew made with browned chicken pieces, onions, and curry powder. Almonds and golden raisins or zante currants are usually added. Many versions also call for tomatoes, garlic, and bell peppers. The dish is served over white rice. With the exception of the rice, it is meant to be cooked all in the same pot. Chef Mamrej Khan has referred to the dish as one of the first fusion dishes to be developed, making it part of the Anglo-Indian cuisine. Country captain originated in India
Assamese cuisine fish are available in abundance in the valley. It is a staple item in the Assamese palate. There is no traditional ethnic community in Assam that does not eat fish. Most traditional rural households have their own ponds for pisciculture. Some of the most popular big fishes are the "Borali" (freshwater dhark), "rou", and "cital" (big), "khoria" (medium) (Chitala chitala), "maagur", Xingi, "borali", "bhokua" or "bahu", "Xaal", "Xol", etc. The small varieties of fish available and eaten in Assam like "puthi", "Ari" (long-whiskered catfish), "Goroi" (green snake head/ spotted snake head ), "Koi" or "Kawoi" (climbing perch "Anabas testudineus"), "Kholihona"