Ngatok
A prized Adi delicacy — river fish packed into bamboo tubes with pika pila (fermented bamboo shoot) and chillies, then roasted over open fire until the fish absorbs the smoke and tang.
Cuisines
Arunachali
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 250 grams | fresh fish (preferably river fish) |
| 1 cup | bamboo shoot |
| 2 cups | water |
| 1 teaspoon | turmeric powder |
| 2 tablespoons | ginger-garlic paste |
| 1 teaspoon | red chili powder |
| 1 teaspoon | salt |
| 1 tablespoon | mustard oil |
| 2 | green chilies, slit |
| 1 bunch | fresh coriander leaves, chopped |
Instructions
- 1 Clean the fish thoroughly and cut it into medium-sized pieces.
- 2 In a pot, add water and bring it to a boil.
- 3 Add the bamboo shoot, turmeric powder, ginger-garlic paste, red chili powder, and salt to the boiling water.
- 4 Let it simmer for about 10 minutes until the bamboo shoot is tender.
- 5 Add the fish pieces to the pot and cook for another 15 minutes on medium heat.
- 6 Once the fish is cooked, add mustard oil and green chilies.
- 7 Simmer for an additional 5 minutes to let the flavors meld.
- 8 Garnish with fresh coriander leaves before serving.
Tips
For an authentic taste, use fresh bamboo shoots and river fish. Adjust the chili according to your spice preference.