Naga Fish Curry/ Fish in Bamboo-Shoot

I think I have mentioned in my earlier post, the Naga people's love for bamboo-shoot  and soya beans. When you live far away from your hometown it's not funny how you begin to appreciate and preserve with utmost care, things that remind you of home. Today I'm sharing the Naga Fish Curry, a dish typical to the Nagas residing in Manipur. Every home will make it differently but the dominant and uniting ingredient will be the bamboo-shoot/thunkhiang in Rongmei. It is a simple unassuming dish surprisingly packed with amazing depth of flavors.

If you have Naga friends it doesn't hurt to ask them for some bamboo-shoot to try, else you can buy the canned ones sold in the supermarketbut. However, I must mention that the canned bambooshoots are mild and miss the intensity of the Naga bamboo shoot. The use of mustard oil in this recipe is important as it gives a distinct flavor to the dish. I do remember clearly my mom using Engine mustard oil, a really pungent one, for any oil based cooking while growing up. These days you are spoilt for choice; personally, Dhara mustard oil is my preferred brand.

Regarding this recipe, if you are short of time or patience, you can just toss in all the ingredients and cook for 15-20 minutes an you'll still have a surprisingly wonderful and flavorful curry; but to create depth in flavor and if you love and enjoy the process of cooking in particular, here is the recipe and how to go about :). Please Enjoy!!

For Curry:
1 Kilo - Rohu Fish
2 Tbsp - Mustard Oil
2-3 - Big Tomato, cut in 4 equal pieces each
2 - Big Onions, diced
1 Cup - Bamboo-Shoot, shreaded
5 - Green Chillies, Slit in half
1 - Garlic Pod, the cloves crushed
1 Tsp - Turmeric Powder
1/2 Tsp - Red Chilli Powder
500 ml - Water
1 cup - Shallots Chopped
Salt as per taste

To marinate Fish:
2 Tbsp - Ginger-Garlic Paste (optional)
2 Tsp - Red Chilli Powder
1 Tsp - Turmeric Powder
1 Tsp - Salt
Oil for deep frying fish

Marinate the fish overnight or for atleast an hour.
Heat oil till hot and deep fry the fish till the pieces are evenly browned, about 2 mins each, and keep aside to drain excess oil.
In a casserole dish heat 2 Tbsp of mustard oil till the raw smell is gone or till you see the oil begin to smoke and add the diced onions and stir it is well caramelized.
Add the tomatoes and the rest of the spices and stir to allow the flavors to permeate.
Add the bamboo-shoot and water, cover the pot and cook till the water starts boiling, let boil for some time and then reduce flame and cook for about 10 to 15 minutes.
Now add the fried fish and cook for ten minutes and then spread the shallots, cook for another 5 minutes, turn off flame, give a gentle stir making sure not to break the fish pieces, put the lid back on and let rest.

Serve it with hot rice, dried fish chutney and some salad and you have a well fed tummy :).


  1. Thank you for the recipe. Look forward to posting of more Bamboo shoot recipes (including Dried Bamboo shoot) and other Naga Dishes.. I just love them.

  2. Hello Tirthankar, thank you for stopping by. Delighted to know you love bamboo shoot :). Will definitely post recipes using dried bamboo shoot as well...keep looking around. Cheers!

  3. amazin ....tried it out :)

  4. Hi Anonymous, thank you for the feedback. Delighted to know you loved it too :).

  5. nice recipe i m from hyderabad i'd like to buy bamboo shoots can u suggest places/address ?? i've been searching for bamboo shoots for quiet sometime now..i have few naga freinds but i'm not in touch at present :).

  6. Am not sure if anyone is selling Naga bamboo shoot but i've seen tin bamboo shoot by Druk, available at Radnadeep Supermarket. The flavor will not be as intense as the Naga ones but pretty good all the same :D.

  7. Can u jot down the recipe of chicken with bamboo shoot ? Thanks in adv !!!

  8. Hi Girtartha, Thank you for stopping by. Will try and post a recipe using bamboo shoot in a chicken curry...hopefully soon. Do come back for more! Cheers!

  9. Can't wait to try! I miss the food and my Naga friends

  10. Hope it turn out well for you, Flopsy! Keep coming back for more -- thank you!

  11. love the dishes, I had Manipuri friends who cook the similar way ,.. miss them

  12. Just made and is waiting to start eating! Love bambooshoot and love fish and love the Northeast cuisine of India a Shillong person .!...indranie

  13. Oh thank you for this. Sending you lots love. Naga fish is soooo yummmy

  14. Hope your fish curry turn out awesome, Indranie and Sam. Keep coming back for more North East delicacies!

  15. Thanks for posting this brilliant article. I'm a long time reader but I've never left a comment.

    I've bookmarked your blog and shared this on my Facebook.

    Thanks again for a quality post!

    1. Thank you for your kind feedback and for sharing, Anonymous! I'm not sure why, but your message was sitting in my spam all this while. I hope I bump into your comment again. Happy cooking!

  16. Simply wish to say your article is as astonishing. The clearness in your put
    up is just great and i can assume you are an expert on this subject.
    Fine together with your permission allow me to snatch
    your RSS feed to keep up to date with impending post.
    Thank you a million and please carry on the rewarding work.

    1. Hello there! I'm definitely not an expert, but I appreciate your kind words. Thanks for stopping by. Cheers!

  17. Excellent, what a website it is! This webpage gives helpful information to us, keep it up.

  18. Good day! Would you mind if I share your blog with my zynga group?
    There's a lot of folks that I think would really enjoy your content.
    Please let me know. Cheers

    1. Hello there! Sure, go head and share. Thanks for stopping by!


Post a Comment

Thank you for stopping by. Delighted to be sharing some l-o-v-e from my kitchen with you. If you tried any of my recipe, tag me @pancuisine on Instagram and hastag it #pancuisinerecipe

Popular Posts