Masor Gaj-Tenga Anja (fish with fermented bamboo shoot)

Cooking from Assam

20170321_133709Photo Credit: Indira Kakati

Ingredients

250 gm rohu or fish of your choice
1 cup fermented bamboo shoot
1 Tbsp mustard or refine oil
½ tsp mustard or fenugreek seed
1 medium size potato (optional)
2 green chillies
Turmeric powder
Salt to taste
¼ tsp sugar (optional)
Coriander leaves finely chopped for garnishing.

20170321_131031
Photo Credit: Indira Kakati

Method

  1. Marinate the fish pieces with ½ tsp of salt and ½ tsp of turmeric powder for about 10 minutes.
  2. Cook, peel and mash the potato.
  3. Heat the oil in a kerai/ wok. When the oil smokes, lower the heat and add the methi (fenugreek seeds).
  4. When the methi turns black, fry the fish pieces lightly one at a time and keep it aside.
  5. Spilt the chillies little bit on top and add to the fish fried oil.
  6. Squeeze out some of the sour liquid from the gaj (bamboo shoot) and saute in the fish fried oil for a minute.
  7. Add ½ tsp of turmeric powder and saute for few seconds.
  8. Add 1 cup of warm water, mashed potato and salt to the gaj and bring it to boil.
  9. Add the fried fish and simmer for about 3-4 minutes.
  10. Add the sugar and stir it well.
  11. Finely chop the coriander leaves and garnish.
  12. Serve with steam rice.
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