Today I am sharing a fish dish from my cuisine i.e. Naga Cuisine. Fish With Bamboo Shoots is a zero oil dish. Nagaland is famous for zero oil dishes. We mostly consumed boiled dishes like boiled veggies, fish, meat etc.
Boiled fish with fermented bamboo shoots is one of the most popular delicacy of the Nagas. You will find it in every Naga household or if you are a guest at a Naga home you will be served with it.
It is an exotic dish, easy to make and taste divine. We require only few ingredients to make this like green chillies, ginger, garlic, fermented bamboo shoots and optional ingredients are tomatoes and coriander leaves. It is best to make this dish with fermented bamboo shoots which is traditional.
So next time you wanna make a fish dish you can try this delicious, healthy and nutritious recipe. If you can’t source or don’t like the bamboo shoots taste please substitute it with tomatoes.
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Well, if you make this naga style fish with bamboo shoot, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations. Now let’s jump to the recipe.
- Preparation time : 10 mins
- Cooking time : 20 mins
- Serves : 3-4
Ingredients needed to make naga style fish:
- Fish – 500 gms
- Green chillies – 8-10 ( I used large size chillies, plus minus as per your heat preference)
- Garlic – 8-10 cloves
- Ginger – 2 inches roughly chopped
- Tomatoes – 2 roughly chopped
- Bamboo Shoots – 2 tbsp
- Salt to taste
- Water as required
- A handful of chopped coriander leaves
How to make naga style fish :
Take the green chillies, ginger and garlic in a blender and blend them into a coarse mixture. You can even use a mortar and pestle to do it.
In a pan add the fish and all the ingredients except coriander leaves.
Gently mix them well together.
Now add required water covering the fish completely. Cover the pan and bring to boil. Before the water evaporates completely check the salt and add if required at this point of time. Do not stir the fish.
Let the water evaporate completely. Once the water is evaporated completely, simmer the heat and add the coriander leaves.
Gently spread it on the top and let it stand in simmer without the lid for a min or two and take off the heat. Keep the pan open and let it cool down completely.
This dish is served after completely cool down. It is best when served the next day.
- I have used Rohu Fish, you can use any other fish of your choice.
- Tomatoes is optional if using bamboo shoots.
- Bamboo Shoots is not easily available but you can try it with tomatoes.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always, I love hearing from you guys and always do my best to respond to each and every one of you.