Fermented sour bamboo shoot and dried fish cooked together in a thick mustard paste — the most complex, multi-layered flavour preparation of Tripuri cuisine using three preserved ingredients.
Ingredients
150g awandru (dried smoked fish) — rinsed and broken into pieces
200g fermented bamboo shoot (soibum or muya berma — sour fermented bamboo shoot; available at North-East Indian stores; or use tinned bamboo soaked in 2 tbsp vinegar for 20 minutes)
2 tbsp mustard seeds — soaked 15 minutes, ground with 3 tbsp water to a smooth paste
3 to 4 green chillies — slit
1 tsp ginger — grated
1 tbsp mustard oil
1/2 tsp turmeric
1 cup water
Salt to taste only if needed
Method
Prepare fermented bamboo shoot: drain and rinse. Slice into thin pieces.
Heat 1 tbsp mustard oil in a pan. Add the ground mustard paste.
Fry on medium heat stirring for 2 to 3 minutes until the raw mustard smell transforms to a pungent cooked aroma.
Add grated ginger and turmeric. Stir.
Add the fermented bamboo shoot slices. Toss with the mustard base.
Cook 3 minutes — the sourness of the fermented bamboo will be immediately apparent in the aroma.
Add 1 cup water and slit green chillies. Bring to a boil.
Add the dried smoked fish pieces. Reduce to medium heat.
Simmer 12 to 15 minutes until the bamboo is soft and the fish has fully flavoured the broth.
The curry will be moderately thick from the mustard paste.
Taste before adding salt — both the dried fish and fermented bamboo are already very salty.