FISH AND BAMBOO SHOOT CHUTNEY

DESCRIPTION –This dish is served as accompaniment and also a delicious Chutney made by the people of Nagaland.

DURATION- 20 MINUTES

SERVES – 2 TO 4 PEOPLE

INGREDIENTS:                        QUANTITY

Fish                                         200 grams

Fermented Bamboo Shoot         250 grams

Green Chilies                            7-8 nos

Basil Leaves                             A few springs

Salt                                        To taste

PREPARATION

  • For this dish one could use any fish. We will not need the head of the fish. Clean and wash the fish and keep it aside.
  • We don’t need the juice of bamboo shoot, drain the juice and rinse it with water.

METHOD:

  • Put the fish (whole) in a pan, add bamboo shoot and chilies. Pour some water into it and bring this to a boil, lower the flame and cook till water evaporates.
  • Remove the bones from the fish.
  • Grind Chilies into a coarse paste and add fish and bamboo shoot and bring to boil again.
  • Put salt to taste and add few crushed basil leaves.
  • Remove the heat and transfer it to bowl, garnish it with slit green chilies and basil leaves. Serve it as a side dish

Source: Ashish Chopra ( Culinary Historian, Travel Writer, Author, Columnist, Passionate Gourmet, Television Host)

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