Fish curry with fermented bamboo shoot is a cherished specialty from Nagaland, known for its bold and earthy flavours. The zesty fermented bamboo complements the tender fish perfectly, resulting in a dish that’s both comforting and steeped in tradition. This curry showcases the essence of Naga cuisine: simple, nourishing, and rich in cultural heritage.
Ingredients
UNITSIngredients
500g Fish (preferably catla or rohu)
2 tbspFermented bamboo shoot
2Tomatoes (chopped)
8-10Garlic (chopped)
2-inch pieceGinger
8-10Green chillies, slit
To tasteSalt
As requiredWater
2 tbspFresh coriander
Follow
Directions
Description - Step 1
Prep
Wash the fish pieces thoroughly in running water. Once done, set it aside.
Chop the tomatoes, coriander leaves, and green chillies.
Ground the ginger and garlic coarsely.
Description - Step 2
Add fish and aromatics
First, add the fish to a cooking pot.
Toss in the tomatoes, green chillies, ground ginger-garlic, salt, and fermented bamboo shoot.
Description - Step 3
Cook the fish
Pour in enough water to fully submerge the fish.
Cover the pot with a lid and cook it on medium heat.
Description - Step 4
Reduce and garnish
Allow the gravy to evaporate completely and don’t stir.
Once the water has evaporated, spread the coriander leaves on top of the fish.
Let it simmer for about a minute or two without closing the lid, and turn off the heat.
Description - Step 5
Cool and serve
Let it cool completely at room temperature or in the fridge before serving.
The flavours really shine when the dish is served cool.
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Indian
Easy
Main Course
