Skip to main content

Fish with fiddlehead ferns and bamboo shoots


Edible fiddlehead ferns (dhekia)  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 tsp turmeric powder
  • 1/4 tbsp fenugreek seeds
  • Mustard oil required to fry fish prices + 1 tbsp extra 
  •  salt to taste 


METHOD:





  1. clean the fish pieces under running water. Rub with salt and turmeric. 
  2.  In a pan heat oil. Fry the fish pieces. Drain and keep aside. Do not throw the remaining oil. 
  3.  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.
  4.  In a high heat cook for 2 whistles. 
  5. Remove the cooker from heat.  Let the lid open itself. 
  6. Heat the remaining oil or heat 1 tbsp of oil. Add fenugreek seeds.  When crackling add turmeric powder and pour everything from the cooker. 
  7. Add fried fish pieces.
  8.  Add salt. Bring to boil.  Cook for 5 minutes in medium heat by covering the pan. 
  9.  Remove from heat. Serve with boiled rice. 

Comments

Popular posts from this blog

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…

List of Fruits found in Assam with their English Names

Here is a list of fruits found in Assam with their English names. 


Assamese Name = English Name Kordoi (কৰদৈ) = Starfruit (Scientific name : Averrhoa carambola)Lichu (লিচু) = Litchi (Scientific name : Litchi chinensis)Matikothal (মাটিকঠাল) = Pineapple (Scientific name : Ananas comosus)Komola (কমলা) = Orange Noga Tenga (নগা টেঙা) = Rhus srmialataAhom Bogori = Peach (Scientific name : Prunus persica)Kothal (কঠাল) = Jackfruit (Scientific name : Artocarpus heterophyllus)Siral (চিৰাল) = Mouse Melon (Scientific name : Melothria scabra)Torbuj (তৰবুজ) = Watermelon (Scientific name : Citrullus lanatus)Bogori (বগৰী) = Jujube ( Scientific name :  Zizyphus jujuba)Modhuri (মধুৰী) = Guava Jamuk (জামুক) = Malabar Plum, Java Plum or Black Plum (Scientific name : Syzygium cumini)Aam (আম) = Mango  Mouchumi (মৌচুমি) = Sweet Lime (Scientific name : Citrus limetta)Lataku (লেতেকু) = Baccurea (Scientific name : Baccurea sapida)Dalim (ডালিম) = Pomegranate (Scientific name : Punica granatum)Kol (কল) = Banana …

List of Vegetables used in Assamese Cuisine with their English name.

Here is a list of 50 leafy and non-leafy vegetables used in Assamese cuisine with their English name. 





       Assamese name = English name  Lai xaak(লাই শাক)= Mustard green Paleng xaak(পালেং শাক)= Spinach Horiyoh xaak(সৰিয়হ শাক)= Mustard plant Dhekia(ঢেকিয়া)= Fiddlehead ferns Meethi xaak(মিথি শাক)= Fenugreek greensMati kaduri(মাটি কাডুৰি)= Sessile joyweed Lofa xaak(লফা শাক)= Chinese mellow  Bor-manimuni(বৰ-মানিমুনি)= Asiatic pennywort Sofguti(চফগুটি)= Fennel Dangbodi(ডাংবদি)= Yard long been Kolmou(কলমৌ)= Water spinach Titamora(তিতামৰা)= Jute plant Tengamora(টেঙামৰা)= Roselle Bhekuri(ভেকুৰী)= Indian nightshade Squash(স্কচ্)= Chayote squash Bahgaj(বাহঁগাজ)= Bamboo shoots Betgaj(বেতগাজ)= Rattan shoots Sojina(চজিনা)= Drumstick Maan-dhania(মান ধনিয়া)= Long coriander Mosondori(মচন্দৰি)= Heart leaf Bhedai lota(ভেদাইলতা)= Skunk vine Zilmil(জিলমিল)= White goosefoot Moricha(মৰিচা)= Amaranth Khutura(খুতুৰা)= Green amaranth Oolkobi(ওলকবী)= Kohlrabi Kosu(কচু)= Taro / colocasia Kath aloo(কাঠ আলু)= Y…

SalemMango: Pure Buffalo Ghee and Pure Cow Ghee Review

At a Glance:

salemmango.com is well known for its mango supply. It's an online company which supply naturally ripend, chemical-free, hand picked mangoes directly to their customers through online order. Besides mangoes the company also supply some organic products like sugar, jaggery,  dairy, honey etc. The company delivers accross India within 5-7 business days and free delivery across Tamil Nadu.

An introduction to SalemMango Pure Buffalo Ghee & Pure Cow Ghee:

● SalemMango Pure Buffalo Ghee & Pure Cow Ghee are prepared using traditional methods by the villagers without using any machineries or adultrate.

● SalemMango ghee are made with 100% organic butter acquired from grass fed buffalos and cows.

● The cost of Pure Buffalo Ghee is Rs. 250 (per 250 gms). But the company Is offering  Rs. 189 (per 250 gms).

MY REVIEW:

Ghee is used as a cooking medium in India since time immemorial. Pure cow ghee is used in Havan ( Homa) , as it is the important ingredient of havan. I started…

Kasuri Methi Chicken Curry | Chicken Curry Recipe With Dried Fenugreek Leaves

Kasuri methi chicken curry is a delicious Indian style chicken curry recipe where chicken is cooked in thick cashew nuts gravy and dried fenugreek leaves are added to enhance the flavour of the curry. Kasuri methi is dried fenugreek leaves which are used as a spice in Indian cuisine. Dried fenugreek leaves has a bitter but addictive taste. Kasuri methi is generally added in Indian curries and parathas (a type of Indian bread)  for its strong aroma and distinctive flavour. 
Serve kasuri methi chicken with rice, roti or naan. 

 Methi Chicken Curry | Chicken Curry Recipe With Dried Fenugreek Leaves 

📎Course : Main Course  📎Cuisine : Indian 🔪Preparation Time : 20 minutes ♨Cooking Time : 30 minutes 🕞Total : 50 minutes
🍴Servings : 2-3
INGREDIENTS:

For Marination :
500 gms of chicken cut into pieces 1 tbsp ginger garlic paste 1/2 tsp turmeric powder 1/2 tsp cumin powder 1/2 tsp coriander powder 1/2 tsp red chilli powder 1/2 tsp garam masala powder 1/2 tsp salt 1/2 cup curd 
For gravy : 2 cardamoms, …

Assamese Style Mati Mahor Dail | Black Gram with Papaya and Ginger Leaves

Mati mahor dail or split black gram is very widely used in Assamese cuisine. Rich in protein, fat and carbohydrates, split black gram is used in Assamese cuisine in many different dishes. Mati mahor khar (black gram khar), sobai jwng oma gwran jwng (smoked pork with black gram), sobai jwng dao bedor (chicken with black lentil) are few recipes of black gram of Assamese cuisine. Assamese style mati mahor dail omita aru ada paat diya (Black gram with papaya and ginger leaves) is a simple black gram recipe  that can be served in main course with steamed rice. The use of ginger leaves make the curry extremely aromatic. 
Ginger is one of the most widely used spice world wide. Ginger leaves (ada paat) are edible leaves. Ginger leaves have a less pungent ginger flavour and are commonly used as a spice. But ginger leaves are tough to chew and therefore sliced or chopped before adding into any curry. Ginger leaves are used in dishes just to enhance the flavour of the curry. In Assamese cuisine g…

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…

Preserved Lemons With Salt | Nimokhot Diya Gul Nemu

How to make preserved lemons with salt? (অসমীয়াৰ ৰেচিপি তলত পাব)

Preserving lemons in salt is one of the simplest and the most ancient method of preserving lemons. Generally Indian pickles are spicy and oily.  But this lemon pickle is preserved only in salt and no oil and spices are used. This preserved lemons are used as a home remedy in curing stomach related problems. So in every household in Assam you will find at least one jar of preserved lemons with salt. 
The recipe for preserved lemons in salt is very simple. All you need is lemons,  salt and a jar to keep those lemons. 
Preserved Lemons With Salt | Nimokhot Diya Gul Nemu  📎Course : Pickle 📎Cuisine : Indian  INGREDIENTS:
3 whole lemons 2 tbsp salt 
METHOD: Wash lemons. Pat dry with a clean cloth. Take a clean glass jar. Put the lemons into the jar. Add salt. Close the jar tightly.Put the jar under direct sunlight for a week. Uncover the jar while in sunlight. Shake the jar everyday.The salt will melt and it will soften the lemons. T…

Iron-Rich fish curry with spinach

Every second woman in India is anemic.  Anemia is a disease  caused due to lack of iron in diet.  So we should  include iron-riched food in our everyday diet.

The symptoms of iron deficiency  are of ofen feeling  tired,  pale skin,  hair fall, easily breakable  nails etc.  Anemia or iron deficiency  reduces working  capacity of an women. So we should always include iron riched food  for  a balance  diet.

Spinach is one of the richest source of iron.  So as the fish is also a great source of iron.

Here I am sharing two fish curries with spinach.  The procedure of making these fish curries are almost same.  In one fish curry I am using modhuxuleng and in the other tomato.

Modhulxulend or polygonum microcephalum is a green leafy vegetable  found in Assam.  It's  taste  is sour and is used to make fish curry and chutney.  If this vegetable  is not available , use tomato.

You can use any fish, big or small as fish is a great source of iron.  In the first recipe I am using big fish piec…

Simple mutton curry in pressure cooker

Pressure cooking process is faster than the conventional methods of cooking. It saves time as well as energy.  Pressure cooking is my everyday businesse. I cook rice and lentil in pressure cooker everyday.  Beside rice and lentil I use pressure cooker to boil potatoes and vegetables,  to make pulao and briyani and of course pressure cooker is good to cook mutton.

This mutton curry in pressure cooker is a simple and quick mutton curry recipe that I used to make in my busy days. As mutton takes time to cook, pressure cooking makes it easy and faster.  This recipe is also good for beginners who want to cook mutton curry. This is an Indian style mutton curry recipe.  It can be served with rice or roti.

INGREDIENTS :


400 gms mutton pieces 2 big potatoes 2 big onion chopped1 tbsp ginger garlic paste 1 small tomato chopped 1/2 tsp turmeric powder1/2 tsp cumin powder 1/2 tsp red chilli powder 1/2 tsp garam masala powder2-3 tbsp mustard oil Salt to taste

METHOD :


 Wash mutton pieces in running wa…