Fish curry with bamboo shoot

Continuing with my bamboo shoot recipes,  now this one is a very special one. Fish curry with bamboo shoot or Khorisa maas is a special recipe of Assam. Khorisa is fermented bamboo shoot.  It has a sharp smell that can be distinguish from a distance after cooking. It has a little sour taste after fermentation.  The taste of raw bamboo shoot is bitter. So in making fish curry we always use fermented bamboo shoot. The thin slices or grated bamboo shoots are fermented by adding only water and preserving in airtight container.  Any fish big or small can be used in making this fish curry recipe. The taste differs from fish to fish. I am using big fish pieces here. So here's the recipe:

Ingredients:

• 4 pieces of fish (any)
• 1/2 cup fermented bamboo shoot
• 1 onion chopped
• 2-3 cloves of garlic chopped
• 1 piece ginger chopped
• 2 green chillies chopped
• 1/2 tbsp turmeric powder
• 1/2 tbsp red chilli powder
• 2 the mustard oil
• salt to taste

Method:

Take any fish big or small. Here I have given two pictures of this recipe.  First one is of big rohu fish pieces.  Second one is of medium sized fresh water fish found in my place.
Wash fish pieces under running water. Rub with salt and turmeric powder. In a pan heat oil. Fry fish pieces.  Drain and keep aside.
In the remaining oil add chopped ginger, garlie and onion. Fry till translucent.  Add turmeric and red chilli powder. Stir and add fermented bamboo shoot and chopped green chillies.  Add water and bring to boil. Stir it well to combine.
Add fish pieces and salt and cover the pan. In a medium heat cook for 5 minutes.
Remove from heat. Serve hot with rice.