Fish, Fermented Bamboo Shoots and Okra Curry

Fish and fermented bamboo shoots curry is a very simple yet tasty fish curry recipe.
Bamboo shoots are part of traditional Assamese cuisine. In Assam young bamboo shoot sprouts are found during summer between the months of June and August. There are only two to three varieties of bamboo shoots available in the local market in my place. Last Saturday my husband bought a bamboo from the local market. I preserved some for fermentation. It requires only 3-4 days for fermentation. The taste of raw bamboo shoot is bitter. After fermentation the bamboo shoots become sour and can be used to prepare fish curry.

In this fish curry I have used fresh fermented bamboo shoots that I made last Saturday. I'm also using okra in this fish curry. The recipe is very easy. Serve with steamed rice.

* Also read "How to ferment and preserve bamboo shoots "

Fish, Fermented Bamboo Shoots and Okra Curry

📎Course : Main Course

📎Cuisine : Indian/ Assamese

🔪Preparation Time : 5 minutes

♨Cooking Time : 20 minutes

🕞Total : 25 minutes
🍴Servings : 2

INGREDIENTS:

2 pieces Rohu fish
1/2 cup fermented bamboo shoots
1 onion chopped
2-3 okra
1/2 tbsp turmeric powder
1/2 tbsp red chilli powder
2 the mustard oil
5-6 lemon basil leaves
salt to taste

METHOD:

Rub with salt and turmeric powder. In a pan heat oil. Fry fish pieces. Drain and keep aside.
Wash okra under running water and make two parts of each.
In the remaining oil add onion. Fry till translucent. Add turmeric and red chilli powder. Stir and add fermented bamboo shoots . Fry for few minutes.
Add water and bring to boil. Add fish pieces and okra. Stir it well to combine.
Add salt and cover the pan. In a medium heat cook for 5 minutes or cook until okra becomes tender.
Add chopped lemon basil.
Remove from heat. Serve hot with rice.

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