Entree: India – Nagaland – Fish Curry with Bamboo Shoot (Nagaland-style spicy fish stew made with bamboo shoots and regional chilies)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1.5 lb (680 g) freshwater fish (e.g., rohu or catfish), cut into 6–8 pieces
- 2 cups (300 g) bamboo shoots, sliced (fresh or fermented)
- 1 large onion, approx. 8 oz (225 g), thinly sliced
- 3 tbsp (45 ml) mustard oil
- 4 cloves (approx. 12 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 4 dried red chilies (adjust to taste) 
- 1 tsp (2.5 g) turmeric powder
- 1 tsp (2 g) coriander powder
- 1 tsp (5 g) salt, or to taste
- 2 medium tomatoes, chopped, approx. 10 oz (280 g)
- 1 cup (240 ml) water or fish stock
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Rinse fish pieces and pat dry; lightly season with a pinch of salt and set aside.
2. Heat mustard oil in a heavy pan over medium heat until hot but not smoking. Fry fish pieces briefly, 1–2 minutes per side, just to seal; remove and set aside.
3. In the same pan add a little more oil if needed and fry dried red chilies until aromatic (10–20 seconds). Add sliced onion and sauté until softened and starting to brown, about 6–8 minutes.
4. Add garlic and ginger; cook 1–2 minutes until fragrant. Stir in turmeric and coriander powders and cook 30 seconds.
5. Add chopped tomatoes and cook until they break down, 4–5 minutes. Add sliced bamboo shoots and stir to combine.
6. Pour in water or fish stock, bring to a simmer, and cook 8–10 minutes so flavors meld and bamboo shoots soften. Taste and adjust salt.
7. Return fish gently to the pan, spooning sauce over the pieces. Simmer gently 6–8 minutes until fish is cooked through and flakes easily; avoid stirring vigorously.
8. Remove from heat, garnish with chopped cilantro, and serve hot with steamed rice or traditional local accompaniments.