Naga Dish|Fresh Pond Fish in Bamboo Shoot and Mint

Naga Dish|Fresh Pond Fish in Bamboo Shoot and Mint

Wednesday, June 19, 2019

Naga Dish|Fresh Pond Fish in Bamboo Shoot and Mint

Published by Sungdi

Do you like fish? Most would agree that it is one of the most versatile food ingredients we know – from non fussy finger food to a healthy meal to a gourmet dish, get some fresh fish and you are set. Sharing one of our favourite recipe that is quick and simple to make, plus easy on the wallet. Ingredients Fresh local Pond Fish 5 cloves of garlic Small Size local ginger 10 ml Bamboo Shoot Juice Cherry Tomato 1 King Chilly 250 ml water 6 Mint leaves Salt to taste Direction: Put all the ingredients together in a medium size pot, put half cup water and cover it with a lid. Let it cook for 20-25 mins or until it’s fully cooked and tender. Open the lid and let it cool. Serve it with steamed rice.

Naga Style Mackerel Tin Fish in Bamboo Shoot

Naga Style Mackerel Tin Fish in Bamboo Shoot

Recipe | Mackerel Tin Fish in Bamboo Shoot

Published by Vilme

Hello! This recipe is for all the busy ones who need to fix a simple yet delicious meal in 15 minutes. So make sure you try this tin fish recipe for your dinner, next time. 

INGREDIENTS 

• 1 tin / can of fish (we have used mackerel for this dish) 
• 5 cloves of garlic 
• 5 dried red chilly 
• 1 medium sized onion 
• 3 tablespoons of bamboo shoot 
• 1 tablespoon of vegetable oil 1 cup of water 

DIRECTION TO COOK Heat the oil in a pan. Saute the onions and chillies Mash the garlic and toss them into the pan and fry until light golden brown Pour the canned fish (along with the brine), into the pan. Add bamboo shoot and water Cook on low flame till the water dries up Garnish with fresh coriander and serve with rice.  

Naga Pork Curry

Naga Pork Curry

Wednesday, March 19, 2014

This came from http://looklearncook.blogspot.com/2012/06/naga-pork-curry.html

Comment from another site - I am a Naga and what we do back home is place the chicken in a thick-bottomed vessel, add just enough water to cover the meat and let it boil till the scum rises and can be scooped out. The veggies are then added to the meat. The chillies, garlic and tomatoes are mashed with a mortar and pestle with a little salt and then added taking care to ensure that the mixture is not stirred in and allowed to cook until the raw smell goes off. The ginger is crushed and added just before serving so that it's flavor is preserved. And of course, the amount of salt is adjusted before you serve it!

Another variation with Chicken from @http://houseofspice.blogspot.com/2010/03/naga-chicken-curry-0-oil.html

Ingredients :

1 lb chicken

1/2 cup bamboo shoot (long strips)

1/2 cup cabbage (cut into chunks)

2 tomatoes ( crushed, preferably with your hands :) )

6-7 green chillies (adjust accordingly as you won't be adding any chilly pwdr )

1/2 inch ginger

1 garlic pod

1 tsp chilly flakes

coriander leaves 

salt to taste

Method:

Cut and clean the chicken pieces.

Crush green chillies, ginger and garlic. ( just to open up the flavors )

Take a vessel in which you make the chicken, add in the chicken, sliced bamboo shoot, cabbage , crush tomatoes, crushed green chillies, ginger, garlic, chilly flakes, coriander leaves and salt. 

Cook until the chicken is done.

Garnish with coriander leaves.

Serve hot with rice, or even can be had as a soup.