Fish Muya

Fish Muya

Fish Muya

River fish with bamboo shoots — fresh river fish (rohu, catla, or small snakehead) cut into thick steaks and cooked with fresh bamboo shoots in a thin, aromatic broth of shallots, green chilli, ginger, turmeric, and berma. The fish is added after the bamboo shoots have softened so the fillets cook gently in the vegetable broth without breaking apart. The bamboo shoot's natural astringency disappears completely as it soaks the fish and berma stock; it becomes the vehicle for the broth's flavours. The fish flakes in large moist pieces alongside the bamboo strips. No frying, no paste, no heavy spice — everything is assembled in water and simmered. One of the most common daily preparations in Tripuri households during the monsoon when both bamboo shoots and river fish are at their most abundant.

Cuisines

Manipuri Tripuri

Best for

Lunch Dinner

Build a full meal around Fish Muya

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

Fish 300 grams Fish , fresh, preferably Rohu or Catla
Bamboo Shoot 1 cup Bamboo Shoot , fermented or fresh
mustard oil 2 tablespoons Mustard oil
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
ginger-garlic paste 1 tablespoon Ginger-garlic paste
water 2 cups Water
Onion 1 medium Onion , finely chopped
slit 2 green chilies Slit
salt — Salt , to taste
Cilantro 1 handful Cilantro , chopped

Instructions

  1. 1 Clean and cut the fish into medium-sized pieces.
  2. 2 Marinate the fish with turmeric powder, red chili powder, and salt. Set aside for 10 minutes.
  3. 3 Heat mustard oil in a pan until it starts to smoke. Reduce the heat and add the marinated fish pieces.
  4. 4 Fry the fish pieces lightly on both sides until they are golden brown. Remove and set aside.
  5. 5 In the same pan, add the chopped onions and sauté until translucent.
  6. 6 Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
  7. 7 Add the bamboo shoot and green chilies to the pan, and stir well.
  8. 8 Pour in the water, and bring the mixture to a boil.
  9. 9 Gently add the fried fish pieces to the boiling mixture.
  10. 10 Reduce the heat and let it simmer for about 15-20 minutes until the fish is cooked through and the flavors are well combined.
  11. 11 Adjust salt to taste and garnish with fresh coriander leaves before serving.

Tips

For a more authentic taste, use fermented bamboo shoot, which can be found in specialty Asian stores.