Skip to main content

Fish with fiddlehead ferns and bamboo shoots


Edible fiddlehead ferns are available throughout Assam and is Assamese people's very favourite. Fish again is Assamese people's very favourite. The mighty river Brahmaputra and its sub-rivers  are wonderful sources of some good river fish . Here in this recipe I'm using bhangon fish which is very tasty.

Bamboo is an evergreen plant found widely in the entire northeast India. Its edible root part is called bamboo shoot. It is light yellow in colour.  I heard about canned bamboo shoot.  But in this part of India we don't require canned bamboo shoot as fresh bamboo shoots are widely available. We preserve it in airtight container for later use.

After buying from the market it's hard outer skin should be peeled off. I make two parts of the light yellow soft part.

bamboo shoot

From the  upper soft partbI make thin and long slices. I store it in a airtight container adding water in it. After preserving for 3-7 days it's taste becomes sour.

The lower part of the bamboo shoot is little harder than the upper part. I grate this part and as the similar way as the upper part preserve it in airtight container.



In this fish with fiddlehead ferns and bamboo shoots recipe I am using fermented bamboo shoots of thin long slices and grated bamboo shoots.
I am also using red lentil  (masor dal)  in this recipe.  The idea of using lentil is to make the curry thicker.

Assamese cuisine is less spicy.  Here in this recipe I'm not using any powdered spices.  So it's a very healthy recipe. 

INGREDIENTS:

• 2 bangon fishes cut into two pieces each
• 1 cup chopped fiddlehead ferns
• 1/2 cup red lentil 
• 1 tbsp grated and fermented bamboo shoots 
• 2 tbsp fermented thin and long slices of bamboo shoots 
• 2 green chillies chopped 
• 1/2-1/2 tbsp turmeric powder
• 1/4 tbsp fenugreek seeds
• Mustard oil required to fry fish prices + 1 tbsp extra 
• salt to taste 

METHOD:

• clean the fish pieces under running water. Rub with salt and turmeric. 

• In a pan heat oil. Fry the fish pieces. Drain and keep aside. Do not throw the remaining oil. 

• rinse red lentils and in a pressure cooker. Take the red lentils. Add 2 cups of water. Add chopped fiddlehead ferns,  chopped chillies and bamboo shoots. Close the lid.

• In a high heat cook for 2 whistles. 

• Remove the cooker from heat.  Let the lid open itself. 

• Heat the remaining oil or heat 1 tbsp of oil. Add fenugreek seeds.  When crackling add turmeric powder and pour everything from the cooker. 

• Add fried fish pieces.

• Add salt. 

• Bring to boil.  Cook for 5 minutes in medium heat by covering the pan. 

• Remove from heat. Serve with boiled rice. 

Comments

Popular posts from this blog

Bhoot Jolokia Pickle / Ghost Chilli Pickle

Bhoot jolokia/Bhut jolokia (ভোট জলকীয়া) or Ghost chilli is one of the hottest chilli on earth cultivated basically in Assam and some other parts of northeast India. The bhoot jolokias are two or three inches long and starts out green in colour.  It turns red only when ripened.  This ripened ghost chilli in the first bite gives an intense sweet chilli flavor.  The heat doesn't kick at the beginning. As you started chewing it, the heat kicks in and your mouth started burning together starts sweating and watery eyes.

Don't touch ghost chilli with bare hands after cutting.  But as we Assamese people do not use spoon and fork and eat our meal with our fingers, we have the practice of touching this red hot chili with our bare hands. Do you remember the Indian chilli queen Anandita Dutta Tamuly.  She is know for eating and rubbing bhoot jolokia on her bare eyes. But you don't try this and don't even touch bhoot jolokia with bare hands if you don't have practice.  Today I m…

Instant Green Chilli Pickle in Mustard Recipe

Hey!  I'm back again with another Green chilli pickle. Hope you are not bored with my continuous pickle recipes. Summer is meant for pickling and I have still many pickles to made in my mind. Hope you liked my previous green chilli pickle recipe. Today I'm going to share an instant green chilli pickle recipe which you can serve to your guests instantly after making. This green chilli pickle is very easy to prepare. The taste of this pickle is hot and sour.  This is similar to the chilli chutney that is usually served in marriage parties. I'm using medium hot Indian variety of  green chillies for making this Instant pickle. Green chillies are dipped into the mustard seeds' paste and the use of vinegar makes the pickle sour to taste. You can serve this pickle with rice or roti (Indian bread)  as a side dish,  but I like to have this pickle with fritters (pakoras) too. 


Instant Green Chilli Pickle in Mustard Recipe 
📎Course : Pickle 📎Cuisine : Indian
🔪Preparation Time : 2…

Green Tomato Pickle

Hey there!  here I'm back with another pickle recipe.  Sweet, sour and spicy green tomato pickle is very easy to prepare.


Green tomatoes are the unripe tomatoes which are firm and sour. If you have green tomatoes and searching for recipe ideas than I have got two simple green tomato chutney recipes for you > click here

I love eating green or raw tomatoes.  Red tomatoes are available throughout the year but green tomatoes are quite seasonal. Today I got a basket of green tomatoes from my father and so I decided to make this pickle recipe.
Green Tomato Pickle 
📎Course : Pickle 📎Cuisine : Indian
INGREDIENTS:
7-8 green tomatoes 1/2 tsp cumin seeds 1/2 tsp coriander seeds 1/2 tsp mustard seeds 1/3 tsp fenugreek seeds1/2 tsp fennel seeds1/2 tsp hing or asafoetida1/2 tsp nigella seeds 1 tbsp red chilli powder 2 tbsp sugar 1/2 tbsp salt 1/2 cup mustard oil 1/2 tbsp white vinegarMETHOD: Wash the green tomatoes under running water.  Wipe the tomatoes with a dry cloth. Slice the green tomatoes…

Raw Mango Ice Lollies

The season of raw mango is here. I waited for the whole year for raw mangoes as I love raw mangoes. Mango, the king of fruits is available only during summer and sweet and sour raw mango ice lollies can give the perfect refreshments during hot hot summer. No artificial color is added in these lollies. Raw mango is used to make these ice lollies together with some mint leaves, sugar, salt and some mild spices. Just blend all the ingredients and transfer into ice pop or ice lolly molds. If you don't have ice lolly molds, you can use paper cups and wooden sticks.

Also try Watermelon Ice Pops
Raw Mango Ice Lollies 

INGREDIENTS:
1 cups of raw mango peeled, seeded and diced. 5-6 finely chopped mint leavesPinch of cumin powder 1/2 tsp black salt 4 tbsp sugar 2 cups of water METHOD: In a blender blend all the ingredients until smooth. With the help of a stained, filter the liquid into a jar. Discard the remaining. Transfer the liquid into ice lolly  molds.Freeze until solid.

Peanut and Curry Leaves Chutney

An Indian meal is incomplete without a chutney. Chutney is a type of sauce basically a dry base sauce originating from India. There are varieties of chutney recipes which are served with the main course as a side dish or as a dip with fritters, samosa, pakora, idli, dosa etc. 

Chutney recipes are very easy to prepare.  Most of the chutney recipes are prepared by grinding and are basically made from raw vegetables. Today I'm going to share a Peanut and Curry Leaves Chutney recipe which don't required any cooking. Serve this recipe at lunch or dinner with main course or with samosa or pakora in the evening with tea. 

Peanut and Curry Leaves Chutney  📎Course : Side dish
📎Cuisine : Indian 🔪Preparation Time : 15 minutes
INGREDIENTS:
1 cup peanuts1 bunch of curry leaves 5-6 green chillies 4-5 long coriander leaves Salt to taste water if required
METHOD: Wash curry leaves under running water. Soak peanuts in lukewarm water for 10 minutes. Drain and keep aside. In a small Chutney making ja…