Naga Boiled Fish
Naga boiled fish is a well spiced, flavorful and exotic dish. It is one of the best and popular fish delicacy found in Naga cuisine. This naga style fish is zero oil dish and it is a boiled fish recipe. Indian basa fish also called as Pangasius is cooked with fermented bamboo extract and handful of basic ingredients.
Equipment
- pot
- 240 ml measuring cup set
- mortar and pestle
Ingredients
- 1 kg Fish (Indian basa /Pangasius)
- 20 large green chillies (use as per your heat preference)
- 2 inches ginger
- 15-2 cloves garlic
- 2 tablespoon local red chilli powder
- ¼ cup fermented bamboo shoot extract (4 tablespoon)
- 2 large tomato
- ½ cup Coriander leaves chopped
- salt as per taste
- 2-3 cups water or as required
Instructions
- In a mortar and pestle add in the garlic clove, ginger roughly chopped, and roughly chopped green chilies. Now coarsely ground them by pounding them with the pestle.
- In a pot add in the cleaned fish.Add in the ground mixture onto the pot.
- Add in the sliced tomatoes, local chilli powder, salt and bamboo shoot extract.
- Now gently toss them well together. This will incorporate all the ingredients together. We will not stir the fish in the cooking process.
- Add in water upto the fish level. Put on the lid and cook until the water is completely evaporated approx 20-25 minutes.
- P.S. Do not stir the fish in between the cooking.
- Once the water is almost evaporated add in the chopped coriander and take off the heat.
- Remove the lid and allow the fish to cool down completely before serving. (This naga fish is not served hot until other dishes).
- Your naga boiled fish with bamboo shoot extract is ready. Let it cool down completely and gently spoon them in a serving dish and serve with steamed rice.
Video
Notes
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If one cannot source bamboo shoot extract you can skip it and cook with tomato.
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Traditionally we don’t add coriander leaves but with passage of time people started adding them as garnish and fresh flavor.
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Do not use store bought ginger garlic paste. Highly recommend to use freshly pounded ginger garlic.
- Do not stir the fish in between the cooking.
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You can also use cherry tomato instead of regular tomato.
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This dish is served best the next day.
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Raja Mircha lovers can add in chopped king chilly as per your heat preference for the extra heat and flavor.