Dried Fish with Bamboo
Sun-dried or smoke-dried river fish cooked with fresh bamboo shoots, green chillies, and ginger — a pantry staple that can be prepared year-round from preserved fish.
Cuisines
Arunachali
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 100 grams | dried fish |
| 1 cup | bamboo shoots, sliced |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 2 tablespoons | mustard oil |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| — | salt to taste |
| 2 cups | water |
| 2 tablespoons | coriander leaves, chopped |
Instructions
- 1 Soak the dried fish in warm water for 10 minutes to soften, then drain and set aside.
- 2 Heat mustard oil in a pan over medium heat.
- 3 Add the chopped onion, minced garlic, and ginger to the pan and sauté until the onion becomes translucent.
- 4 Add the turmeric powder and red chili powder, and stir well.
- 5 Add the soaked dried fish to the pan and cook for 5 minutes, stirring occasionally.
- 6 Add the sliced bamboo shoots and mix well with the fish.
- 7 Pour in the water and bring to a boil.
- 8 Reduce the heat to low, cover the pan, and let it simmer for about 20 minutes or until the bamboo shoots are tender.
- 9 Season with salt to taste and stir in the chopped coriander leaves before serving.
Tips
For a more intense flavor, consider adding a few green chilies along with the onions.