Tripura Muya Berma Sour Bamboo Fermented Fish Stir Thick

Method

1. 1

   Prepare fermented bamboo shoot: drain and rinse. Slice into thin pieces.

2. 2

   Heat 1 tbsp mustard oil in a pan. Add the ground mustard paste.

3. 3

   Fry on medium heat stirring for 2 to 3 minutes until the raw mustard smell transforms to a pungent cooked aroma.

4. 4

   Add grated ginger and turmeric. Stir.

5. 5

   Add the fermented bamboo shoot slices. Toss with the mustard base.

6. 6

   Cook 3 minutes — the sourness of the fermented bamboo will be immediately apparent in the aroma.

7. 7

   Add 1 cup water and slit green chillies. Bring to a boil.

8. 8

   Add the dried smoked fish pieces. Reduce to medium heat.

9. 9

   Simmer 12 to 15 minutes until the bamboo is soft and the fish has fully flavoured the broth.

10. 10

    The curry will be moderately thick from the mustard paste.

11. 11

    Taste before adding salt — both the dried fish and fermented bamboo are already very salty.

12. 12

    Serve with steamed rice.