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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. 

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