Fresh fish cooked with bamboo shoots in a light, sour preparation — a staple combination of Tripuri tribal cooking where bamboo shoots grow abundantly and are paired with the river fish of the Gumti and Gomati rivers.
Ingredients
500 g river fish — whole small fish or cut into pieces (rohu, catfish or any freshwater fish)
1 cup fresh bamboo shoots — boiled 15 minutes in salted water, cut into strips (or canned, drained)
2 tbsp mustard oil
1 onion — finely chopped
4 garlic cloves — finely chopped
1 inch ginger — finely grated
2 to 3 green chilli — slit
1/2 tsp turmeric
1 cup water
salt to taste
coriander leaves for garnish
Method
Marinate the fish: Rub fish with 1/4 tsp turmeric and salt. Rest 10 minutes.
Heat mustard oil until smoking: Heat 2 tbsp mustard oil until smoking. Reduce to medium.
Lightly fry the fish: Fry the marinated fish for 1 to 2 minutes per side until lightly golden. Remove and keep aside.
Cook onion: In the same oil cook finely chopped onion for 6 minutes until translucent.
Add garlic, ginger and green chilli: Add finely chopped garlic, grated ginger and slit green chilli. Stir 1 to 2 minutes.
Add bamboo shoots: Add the prepared bamboo shoot strips. Stir to coat. Cook 2 minutes.
Add water: Add 1 cup water and salt. Bring to a gentle simmer.
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.
Serve: Scatter coriander leaves. Serve with steamed rice.
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.