Tripura Muya Awandru Bamboo Shoot Fish Curry

Method

1. 1

   Marinate the fish: Rub fish with 1/4 tsp turmeric and salt. Rest 10 minutes.

2. 2

   Heat mustard oil until smoking: Heat 2 tbsp mustard oil until smoking. Reduce to medium.

3. 3

   Lightly fry the fish: Fry the marinated fish for 1 to 2 minutes per side until lightly golden. Remove and keep aside.

4. 4

   Cook onion: In the same oil cook finely chopped onion for 6 minutes until translucent.

5. 5

   Add garlic, ginger and green chilli: Add finely chopped garlic, grated ginger and slit green chilli. Stir 1 to 2 minutes.

6. 6

   Add bamboo shoots: Add the prepared bamboo shoot strips. Stir to coat. Cook 2 minutes.

7. 7

   Add spices: Add remaining turmeric. Stir 30 seconds.

8. 8

   Add water: Add 1 cup water and salt. Bring to a gentle simmer.

9. 9

   Add fried fish: Add the partially cooked fish to the simmering curry. Cook on low heat for 6 to 8 minutes until fish is fully cooked through. Do not stir — shake the pan sideways gently.

10. 10

    Serve: Scatter coriander leaves. Serve with steamed rice.

11. 11

    Note: Muya Awandru is a combination of muya (bamboo shoot in Kokborok) and awandru (fish). The Kokborok language is the indigenous language of the Tripuri people of Tripura. The combination of river fish and bamboo shoot is the most fundamental food pairing in Tripuri cooking — both grow or are caught in the same forested, river-fed landscape. Made in every Tripuri household throughout the year.