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Fermented Bamboo

Fermented Bamboo

IndianIndianEasyEasyMain CourseMain Course
Fermented Bamboo Shoot
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Naga-Style Fish Curry With Fermented
Bamboo Shoot
For Bold Palates

42 mins
Cooking Time
Easy
Difficulty
9
Ingredients
Seafood
Diet
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

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    Baked Fish With Lemon-Garlic Marinade – A Light And Flavourful Meal

    Baked fish with lemon-garlic marinade is a light and healthy dish with a citrusy and garlicky flavour. This is a Mediterranean-inspired recipe where the fish is marinated in a buttery lemon-garlic mixture and baked.
    25 mins
    easy

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.

Step 1
Prep
10 minutes
Step 2
Add fish and aromatics
2 minutes
Step 3
Cook the fish
20-25 Minutes
Step 4
Reduce and garnish
5 minutes
Step 5
Cool and serve
12-15 Minutes

Plate it up!

Plating Instructions

plating-instructions-image
Serve the dish in a wide wooden bowl to showcase the fish pieces and allow the rich aromas to shine.  

Pairing Instructions

pairing-instructions-image
Serve it alongside steamed rice, stir-fried greens, and spicy tomato chutney for a wholesome meal.  

Garnishing Instructions

garnishing-instructions-image
Add a few basil leaves on top to enhance the aroma and bring a beautiful touch of colour to your dish.  

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