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!!

Ingredients:
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

Method:
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 :).