Sura Puttu is a traditional South Indian side dish prepared by steaming shark fish & tempering it with onion & spices. The texture turns soft and flaky, and the spices added are very minimal so the fish taste stays as it is. It is commonly made in Tamil Nadu homes and served along with rice, rasam or even simple curd rice. Sura Puttu increases the lactation, very healthy and could be relished as a wholesome dish or as a side dish in lunch meal.

This is also known as a healthy dish in many homes, and people say it helps for good strength and even for new mothers for lactation. Since the fish is cooked soft and then mixed with light tempering, it becomes easy to digest too. It is a good option for days when you want a home style fish dish without too much spice.

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About Sura Puttu

Sura Puttu is a very popular mild savoury dish made by steaming shark fish & tempering it with onion & spices. Sura Puttu increases the lactation, very healthy and could be relished as a wholesome dish or as a side dish in lunch meal It is quite filling also, and you can make it when you want something light but still tasty for lunch.

This recipe has a nice aromatic flavor from onion, garlic and a bit of jeera powder that gives great flavor. The masala doesn't overpower the fish, so it stays light and mild mostly. You can add more coconut or even skip it, and both ways it comes out quite good. The sura fish has a soft meat, so it fits well for this dish.

You can try small variations like using pepper instead of chilli powder or adding few more small onions for a slightly sweeter taste. The fish can be cooked in a steamer or even boiled with little turmeric and salt also. Extra curry leaves gives a stronger aroma if you like that.

I usually make this when I get fresh sura fish from the market because it cooks fast and doesn't need much cleaning work also. Even kids and elders can eat this as you need not worry about biting into bones, also this is not at all spicy.

I had this after mittus delivery and even after gugus delivery too. Amma made this Sura Puttu often as it is said to increase lactation.

Sura Puttu Ingredients

• Sura fish - I used sura fish as it cooks soft and flakes easily. You can also use smaller pieces if whole fish is not available.
• Onion - I have used finely chopped onion as it gives mild sweetness and makes the puttu soft when mixed. You can use small onion also.
• Garlic - I have added crushed garlic because it adds strong flavor and blends well with fish. You can increase if you like more.
• Coconut - I have used little coconut for giving slight richness and gentle taste. You can skip if you don't want it.
• Coriander leaves - I have added chopped coriander for freshness at the end. You can skip if you don't prefer.
• Oil - I have used oil for tempering and roasting everything. You can use coconut oil also.
• Turmeric, Red Chili & Jeera powder - I add turmeric powder for the color and mild flavor. I use red chili powder for the spice and just adjust it. I added roasted jeera powder for that warm aroma.
• Tempering - I have used mustard seeds for tempering as it adds light flavor when spluttered. I have added curry leaves for aroma and soft herbal taste. I have used chopped green chilli to give slow heat and flavor while sautéing.

Similar Recipes

• Fish Curry
• Fish fry
• Masala Fish Fry
• Kambu puttu
• Puttu

How to make Sura Puttu Step by Step

1.Rinse the fish well and clean it. Then add in salt turmeric powder and give it a rinse. Now cook in a open kadai with enough water, a pinch of turmeric powder and required salt. You can see the color and texture change.

2.Once its cooked, peel off the skin and discard it, discard the center bone too, Now shred the cooked flesh and set aside. In a kadai - heat oil add mustard seeds let it splutter, then add curry leaves and green chilies saute for a minute.

3.Then add garlic and onion, sauté till slightly golden then add cooked fish.

4.Add turmeric powder, red chili powder and keep sautéing in low flame until there is no moisture.

5.Once you see the fish has blended well with the masalas and when it becomes dry, add coconut and roasted jeera powder.

6.Keep sauteing for few more minutes until its slightly browned. Garnish with coriander leaves, give a quick toss and switch off.

Serve with rice.

Expert Tips

• Fresh Jeera- I usually crush jeera fresh because it gives better aroma and blends nicely in the puttu.
• Shredding - I usually make sure the fish is cooked soft so it shreds without any hard pieces.
• Slow roasting - I have noticed the taste comes better when you roast in medium low flame. It browns slowly.
• Onion & garlic - I usually add little extra because it brings more flavor and soft texture.
• Removing bones - I always check twice for small bones after shredding so it is safe to eat.

Serving and Storage

Serve this with hot rice, rasam, sambar or even curd rice for a simple easy meal. It also goes well as a side for lemon rice or tomato rice too. Store any leftover fish puttu in the fridge and warm it little before serving so it taste fresh again. It stays good for about a day if you keep it closed properly..

FAQS

1.Can I use any other fish instead of sura?

You can try with soft boneless fish but the texture may change a bit.

2.Can I reduce onion?

Yes you can, but onion gives good flavor so I usually keep enough.

3.Can I skip coconut?

Yes you can skip it, the dish will still taste fine without it.

4.Does it become too dry?

If it feels dry you can add little more oil or small amount of onion.

5.Can I make this ahead?

You can cook the fish earlier and finish the tempering part before serving.

If you have any more questions about this Sura Puttu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Sura Puttu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Sura Puttu Recipe | Fish Puttu Recipe appeared first on Sharmis Passions.

A Seattle biotech startup born from a Nobel laureate’s lab has landed $12.7 million and partnerships with pharmaceutical giants Pfizer and Kite Pharma by using AI to design proteins that mount a multi-pronged attack on diseases.

Accipiter Biosciences emerged from stealth today with a leadership team that includes researchers who worked at the University of Washington’s Institute for Protein Design under David Baker, a 2024 Nobel Prize in Chemistry winner for his breakthroughs in building proteins from scratch.

The company is using artificial intelligence tools developed at the institute to engineer de novo proteins that have the unusual ability to bind multiple cellular targets at once, potentially amplifying their illness-fighting impact.

“We want to establish this new modality,” said Matthew Bick, Accipiter Bio’s co-founder and CEO. The strategy, he added, could unlock new ways to more effectively treat complicated diseases.

There’s evidence that combinations of drugs sometimes perform better than single therapies, but the challenge has been coordinating their actions so they work together at the same location.

In some forms of cancer, for example, multiple cell functions need to be turned on simultaneously to produce helpful molecules that work synergistically to create an effect “that is not just additive, it’s multiplicative,” Bick said.

The approach could also speed U.S. Food and Drug Administration approval and cut costs. Typically, when two drugs are combined to treat a condition, each must undergo its own expensive Phase 1 safety trial, followed by an additional trial testing them together. A single multi-functional drug would need just one Phase 1 trial.

Multiple avenues to drug therapies

Accipiter Bio has entered into a collaboration and license agreement with Pfizer to research and engineer new molecules. The deal provides an upfront payment for the startup and the potential to earn more than $330 million if Accipiter Bio hits certain milestones and through royalties.

“With Accipiter’s platform technology and collaboration, Pfizer aims to solve complex therapeutic problems with biologics that may have previously been unattainable,” said Jeffrey Settleman, Pfizer Oncology R&D’s chief scientific officer.

Accipiter Bio also has an agreement with the oncology drug company Kite, which is owned by Gilead Sciences, to design proteins for use in cell therapies. The arrangement similarly includes initial funding with the possibility of milestone payments and royalties. Kite has the option of acquiring molecules created through the arrangement and develop them into therapeutics for global sales.

On top of those efforts, Accipiter Bio has four of its own drug-development programs. Two programs are preparing for formal FDA discussions about human testing — a stage called pre-IND .

Bick would not provide details on the efforts, but said the company is researching agents for treating cancers and irritable bowel syndrome, among other ailments.

Funding and leadership

Flying Fish Partners and Takeda co-led the seed round. Additional investors are Columbus Venture Partners, Cercano Capital, Washington Research Foundation, Alexandria Investments, Pack Ventures and Argonautic Ventures.

“We’ve reached the point where computation isn’t just speeding up biology,” said Heather Gorham, principal at Flying Fish Partners and Accipiter board member. “It’s expanding what’s biologically possible.”

The startup launched in March 2023 and previously raised about $800,000 to get off the ground. Bick was a senior fellow in Baker’s lab for more than seven years and later a senior director for Seattle’s Neoleukin Therapeutics.

Accipiter Bio has 17 employees. The leadership team has three members in addition to Bick.

• Javier Castellanos, co-founder and chief technologist, was a graduate student with Baker; co-founder and CTO of Cyrus Biotechnology, another protein design startup; and a past director at Neoleukin.
• Hector Rincon-Arano, co-founder and chief scientist, was with Seagen (now a division of Pfizer) for more than seven years where he helped take a therapeutic from proof-of-concept to the first step of getting a new drug approved. He was also briefly at Neoleukin.
• William Canestaro, chief operating officer and chief strategy officer, has worked on the business and investing side of biotech with roles at the UW’s Michael G. Foster School of Business, Washington Research Foundation, Pack Ventures, Pioneer Square Labs, Cyclera Therapeutics and others. He has served on the board of directors for multiple startups.

Building on experience

While the strategy of using AI to build a new class of proteins could open the door to groundbreaking therapies, drug development is a risky business.

Neoleukin was a biotech company co-founded by Baker that spun out of the UW in 2019. The startup’s lead drug candidate, an engineered protein used in cancer treatment, under-performed in a Phase 1 trial. Neoleukin laid off many of its employees before merging with another company.

The three co-founders met at the startup and gained valuable technical and strategic lessons from the experience, Bick said. That included the need to have multiple drug programs running at once and insights into preventing immunogencity, which is an unwanted immune response to foreign bodies.

“We were part of the team,” he said, “that took the first fully de novo protein into patients.”

These grilled red snapper filets with BBQ rub have become one of my favorite ways to get dinner on the table quickly without sacrificing flavor. The BBQ rub creates a delicious crust while keeping the fish incredibly moist and flaky inside. With just a drizzle of olive oil and a squeeze of fresh lemon, you’ve […]

The post Grilled Red Snapper with BBQ Rub appeared first on Simply Meat Smoking.

When I need dinner on the table fast but still want something that feels special, this baked fish with garlic lemon parsley butter is what I turn to. It takes just 25 minutes and uses ingredients I always have on hand. The garlic butter melts right into the fish as it bakes, and the lemon […]

The post Baked Fish with Lemon Garlic Butter appeared first on Simply Meat Smoking.

Karuvadu Thokku is one of those traditional side dishes that bring out strong homely flavor. It is a spiced and flavorful curry made with dry fish cooked along with onion, tomato and few everyday spices. The taste is slightly spicy, flavorful and very satisfying when had with hot rice or soft idli or dosa.

I make Karuvadu Thokku often when we get good quality dry fish from market. The aroma while cooking is so unique and earthy, you can easily tell something special is happening in kitchen. It goes well for both lunch and dinner, and if you like bold strong flavors, this is a must try dish.

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About Karuvadu Thokku

Karuvadu Thokku is a popular South Indian side dish made using dry fish simmered with onions and tomatoes till it becomes thick like pickle consistency. The mixture of spice and tang from tomato blends so well with the salty dry fish giving a deep taste. The dish has rich masala flavor and a slight smokiness that comes naturally from dried fish.

There are many variations of Karuvadu Thokku depending on region and type of fish used. Some use country tomatoes for more tangy taste while others prefer adding coconut paste or tamarind. You can make it dry and thick or gravy-like based on what you like. Both taste delicious in its own way.

The taste mainly depends on how well the dry fish is soaked and cleaned before cooking. If soaked too long it will lose flavor, if not enough it will be very salty. I used Nei Meen variety for this recipe, but you can make it with any type of dry fish you prefer.

I love Karuvadu amma makes, but I am very specific to the variety of dry fish(karuvadu).I have tasted just nethili and neimeen karuvadu and I love both. The aroma fills kitchen, and it reminds me of weekends when amma used to make this.

I usually make this to a simple meal of rasam and rice. Amma usually makes this karuvadu thokku with rice and sambar which is the best combination, the leftover thokku pairs up well with neeragaram.

Karuvadu Thokku Ingredients

• Dry Fish - I have used Nei Meen variety, it gives nice taste and slightly chewy texture. You can use any dry fish you get, but make sure to rinse it well to remove extra salt, this adds better taste.
• Onion - I added small onions for mild sweetness and balance the salty and spicy taste. You can even use big onion if small ones is not available.
• Garlic - I used sliced garlic, this add strong aroma and deep flavor which goes very well with dry fish.
• Tomato - I have used country tomatoes, they add tanginess and makes the thokku thick and saucy. This adds nice juiciness to the dish which I really like.
• Red Chilli Powder - I add it for spice and color. You can adjust as per your spice level, I keep it mild sometimes.
• Curry Leaves - I have added curry leaves, this add nice flavor and freshness to the dish, really lifts the taste.
• Gingelly Oil - I always prefer gingelly oil for this dish as it gives that authentic taste and smell, you can use little more for extra flavor.

Similar Recipes

• Butter Beans Kuzhambu
• Potato Kurma
• Tomato Kurma
• Cauliflower Kurma

How to make Karuvadu Thokku Step by Step

1.Peel the skin from small onions,slice them thin, then slice garlic.Heat oil in a kadai - add garlic first saute for 2mins.

2.Then add small onion,saute till it turns transparent, then add tomatoes saute till mushy and raw smell leaves.

3.Add curry leaves and keep cooking until the entire mixture becomes mushy.Meanwhile rinse dryfish well and keep it soaked in warm water for 10mins.Drain the water.

4.Add dry fish along with red chilli powder,saute for 2mins then add water till immersing level.

5.Cook covered for 5mins.Press the dryfish with a laddle to check if its cooked.If its soft then its cooked.

6.Amma suggested to remove the bone and discard at this stage so did as per her instruction though this step is optional.Keep cooking in medium flame.

7.Cook until all the moisture is absorbed fully and the mixture becomes like a thokku.

Serve with phulka or pulao.

Expert Tips   

• Soaking - I usually soak the karuvadu for 10 minutes in warm water to soften and remove excess salt. Do not soak too long else it will loose taste.
• Cooking time - Keep the flame in medium and let it cook slow. This helps all the flavors blend nicely and gives thick consistency.
• Oil choice - Always use gingelly oil for traditional flavor. It also helps reduce strong smell of dry fish.
• Salt balance - Taste the masala before adding more salt, as dry fish already has enough in it.
• Consistency - You can make it dry like pickle or a bit gravy style, both ways it taste good. I prefer little thick so it stays longer.

Serving and Storage

Serve this with hot steamed rice, rasam rice or even soft idlis. It also goes well with dosa and kal dosa. The flavor gets even better after few hours, so you can make ahead and keep for next meal too.

Store leftover in a clean dry container and refrigerate, stays good for 2 days. Reheat slightly before serving.

FAQS

1.Can I make this with fresh fish instead of dry fish?

No, this recipe is meant for dry fish. Fresh fish will break and not give same flavor.

2.How to reduce the smell of dry fish?

Rinse well in warm water and use gingelly oil while cooking, it helps reduce strong smell.

3.Can I add coconut to this thokku?

You can add little ground coconut paste for creamy texture, but it will change the taste slightly.

4.Is this very spicy?

It is moderately spicy, you can reduce red chili powder if making for kids or elderly.

5.Can I store this for long time?

If you make it dry type and store in airtight jar, it stays good for 2-3 days in fridge.

If you have any more questions about this Karuvadu Thokku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Karuvadu Thokku Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Karuvadu Thokku | Dry Fish Curry appeared first on Sharmis Passions.

Rui Macher Kosha refers to Rohu Fish Curry in Bengali. This Bengali fish curry is an every day dish in the Bengali household. Fried golden brown pieces of succulent rui aka rohu (Indian carp) in a spicy and thick tomato based gravy is a truly delightful fish curry that all of us relish at home.

Rui macher rosha or rohu fish curry is a kind of spicy fish preparation with tomato base gravy. Here the rohu fish is marinated in turmeric powder and salt, then golden fried in mustard oil. The fried fish is then cooked in a spiced tomato onion based gravy. Thus, resulting in a tender fish having absorbed the wonderful flavors of the gravy. This fish curry is best served with a piping hot steamed rice.

Rohu or Rui is freshwater carp very popular in Bengal. There are many varieties of bengali fish curry using different kinds of fish. Amongst the many, this rohu fish curry is one of the simplest and common one.

In Bengali cuisine, curries are named differently based on the spices used and also based on the different veggies used in the curry. The term ‘Rosha’ refers to something that has a thick gravy base. Rosha is a spicy curry preparation that can be vegetarian or non-vegetarian. In the fish version of rosha potatoes are added and some even add cauliflower aka phool gobi along with the basic Bengali spices.

Like in most Bengali cooking, whether fish, meat or vegetables, this too is prepared in mustard oil. Mustard oil gives a lovely pungent flavor to any dish. If it’s not available near you or you don’t want to use it, you can use your choice of vegetable oil or any cooking oil instead.

When one is craving to have something spicy, then this is the perfect recipe. You can use ‘rohu fish’ or ‘katla fish’ or any other fresh water carp. You can make this curry in the same way with your other favourite fish too.

I love this dish because of its simplicity. To make this Bengali fish curry we dont need any fancy ingredients and techniques. It is prepared with basic and limited ingredients which we use in everyday cooking. Nevertheless the brilliant flavor and colour of the dish will amaze you and the taste is finger licking good and so delectable.

This rohu fish curry is one fish curry which we make back home whenever we feel like making something Indian style with masalas and spices and not the traditional naga fish dish. Little did I know that time that I am making a Bengali style fish curry. We nagas dont use much of these Indian spices. The dishes are mostly zero oil which may be steamed or boiled. The food are rarely fried and very rarely we use these spices in a naga kitchen.

This rui macher rosha recipe is moderately high on chillies as we prefer spicy food which is nicely counter balanced by the sourness of the tomatoes, as well as the sweetness from the onions. Nevertheless one can adjust the spice level as per their heat preference.

VARIATIONS

● You may even add potatoes and cauliflower to the gravy.

● You can add a dash of sugar or raisins to the recipe.

● Whole spices like cardamom, cinnamon, cloves etc can also be added to this fish curry.

● You can also use pureed the tomatoes. Just roughly chopped them and puree them in in a mixie or blender.

I made a simple recipe video of this lip-smacking authentic bengali fish curry for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

ROHU FISH CURRY VIDEO TUTORIAL

Looking for seafood recipes? Try this favourite and popular seafood recipes

● Tin Fish Curry

● Indian Crab Curry
● Crab Masala South Indian

● Spicy Carb Masala

● Shallow Fried King Fish
● Pan Grilled Green Masala Fish
● Fish Fingers
● Pan Seared Pepper Fish With Mashed Potato
● Green Chilly Masala Fish
● Karimeen Pollichathu ( Pearl spot in Banana Leaf)
● Fish And Prawn Tandoori Platter
● Garlic & Herbs Prawn With Chili Garlic Yogurt Dip
● Prawn 65
● Easy Pan Fried Fish
● Easy Fish Fry
● Restaurant Style Fish Fingers
● Fish With Bamboo Shoot
● Fish With Spinach (Zero Oil)
● Fish With Fermented Bamboo Shoot (Naga Fish)
● Masor Tenga
● Fish Head With Cauliflower & Potato

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

This Bengali style fish curry is so rich in texture and absolutely flavorful to the taste buds. I bet this dish will never fail to impress you.I hope you’ll try this authentic bengali fish curry and do share your thoughts about the recipe with me here.

Here’s how I made the traditional bengali fish curry.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4-5

Ingredients to make rohu fish curry:

For marination:
500 gms rohu fish
½ tsp turmeric powder
1 tsp salt

For the gravy:
¼ cup mustard oil (4 tbsp)
½ tsp cumin/jeera seeds
1 bay leaf
2 dry red chillies broken
2 medium onion chopped
2 tsp ginger garlic paste
2 medium tomato chopped
Green chilly slits per taste (optional)
½ tsp turmeric powder
1 tsp red chilly powder
½ tsp cumin/jeera powder
1 tsp coriander powder
Salt to taste
½ tsp garam masala powder (optional)
1 cup warm water or as required
Few coriander leaves chopped
Juice of half lemon

Step by step pictorial instructions to make rohu fish curry:

Take the marination ingredients and rub the fish pieces with turmeric powder and salt well. Keep aside for few minutes while you make the ingredients ready for the curry.

Heat mustard oil in a pan. Add the fish and shallow fry the fish pieces in batches for 3-5 minutes. Remove from the pan and keep aside.

In the same oil add cumin seeds, bay leaf, dry red chillies. Allow to splutter.

Add onion and saute until it turns soft and translucent.

Add ginger garlic paste and stir until the raw smell of ginger and garlic goes off completely.

Add the tomatoes and saute until it turns soft and mushy.

Add the turmeric powder, coriander powder, cumin powder, red chilli powder and salt as required. Stir on low-medium flame and cook for 1 minute.

Add warm water and give a quick mix. Cover and cook the mixture on medium flame for about 2-3 minutes.

Add the fish pieces and give a gentle mix. Cover the pan with lid and cook on low to medium flame for about 5 minutes.

Add the garam masala powder at this stage if using. Give a quick gentle mix, cover the pan and let it cook for 1 minute and turn off the flame.

Sprinkle some chopped coriander leaves and add the slit green chilly.

Your rui macher rosha is ready to be served now.

Squeeze the lemon juice over the fish curry while serving.

Serve with piping hot steamed rice. Enjoy!

NOTES:

● You can use some other variety of fish or any fresh water carp.
● You can use Kashmiri red chilly powder instead of red chilly powder for mild spicy and also this will give a beautiful colour to the dish.
● Recommend to use mustard oil for authentic taste but if not available you can use other cooking oil.
● Garam masala powder is optional
● Squeeze lemon juice while serving the dish.
● You can add potato or cauliflower to the curry.
● Use the chilly powder and green chilly as per your heat preference.

Well, if you make this fish curry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

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This Naga style fish is an authentic and traditional naga fish recipe. It is a flavor pack dish and extremely delicious. This naga style fish is zero oil aka no oil fish recipe. Enjoy it with piping hot rice.

It is packed with bamboo shoot flavor, well spiced and flavored with green chilli, ginger, garlic and coriander leaves. This naga fish is one of the best fish delicacies found in Naga cuisine. Rohu fish is cooked with fermented bamboo shoots, fermented bamboo shoots extract and some basic ingredients.

This naga fish delicacy is very common in a Naga household. Naga style fish is a straightforward recipe. The cooking process is also very easy peasy. You just add all the ingredients and cook until it is done. The water is evaporated completely and then take off the stove. Allow to cool down completely before serving.Isn’t it that super easy and simple?!

The ingredients for Naga style fish are also basic ingredients which are readily available locally. But if you’re staying away from home especially in cities then sourcing the bamboo shoot might be a problem because it is an exotic ingredient and not readily available everywhere. In that case you can skip the bamboo shoot and follow the recipe.

In Naga Cuisine most of the dishes are zero oil. Though non-vegetarian is common and loved by the community, a variety of vegetables,  green leafy vegetables and herbs are also part of the daily meal. The Naga meal mainly consists of rice which is the staple food, meat, fish, spicy chutneys, boiled vegetables etc.

This naga style fish recipe does not use even a drop of oil and that’s the beauty of the Naga Cuisine. The final dishes are nutritious,  guilt free, very tasty, flavorful, exotic and healthy as well. It is a simple and easy recipe with a simple process.

This is an excellent side dish perfect with piping hot steam rice along with curries or dal and other side dishes. This naga style fish is served after completely cooling down. It is best when served the next day.

I would definitely recommend you to try the recipe and please do share your thoughts about the recipe with me.

INGREDIENTS TO MAKE NAGA  STYLE  FISH:

This section explains what all ingredients are used in making the Naga style fish, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

The ingredients used to make this naga style fish are rohu fish, fermented bamboo shoots, bamboo shoot extract, green chillies, ginger, garlic, tomato, coriander leaves, salt and water.

FISH –  The recipe uses Rohu fish.
SUBSTITUTE AND VARIATION – You can use other varieties of fishes like katla, lady fish, roopchand (river pomfret), pangasius (Indian basa) or other local river or pond fishes.

BAMBOO SHOOTS  – I have used fermented bamboo shoots as well as fermented bamboo shoot extract.
SUBSTITUTE AND VARIATION – There is no substitute for fermented bamboo shoots. If fermented bamboo shoot is not available to you, you can skip it and make it without fermented bamboo shoot. Or make a variation with fresh bamboo shoot or dry bamboo shoot.

GREEN CHILLI – Used the large and spicy variety of green chilli. You can also add 1 or 2 naga king chilli (raja mircha) for the extra heat and flavor.
SUBSTITUTE AND VARIATION – You can use dry red chilli or ground red chilli powder (local chilli powder)

GINGER – I have used normal ginger.
SUBSTITUTE AND VARIATION – You can use the local variety also called naga ginger. That will add extra flavor and punch or make a variation by using ginger buds and leaves instead of ginger.

GARLIC – Regular variety of garlic is used. You can make a variation by using the Naga lasoon (garlic) also called as khuvie.

TOMATO – Normal tomatoes are used here. SUBSTITUTE – You can use local cherry tomatoes.

CORIANDER LEAVES – I have used coriander leaves  along with the stems which adds a nice flavor to the fish.
SUBSTITUTE – You can use the local herb culantro / burmese coriander. You can also make a variation by adding palak saak aka spinach.

SALT  – Salt as per your taste

WATER – Water as required

HOW TO MAKE  NAGA STYLE FISH:

This section shows how to make naga style fish with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this naga style fish recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Naga Style Fish Recipe Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE NAGA STYLE FISH

In a hand chopper add in the garlic, ginger and green chillies. Chop them onto a coarse mixture.

Roughly chop or slice the tomato and keep aside.

Add in the fish in a pan. Add in the fermented bamboo shoot, bamboo shoot extract, sliced tomatoes, chilli garlic ginger mixture and salt.

Add in water up to the fish level and give a quick gentle mix or simply tilt the pan to incorporate all the ingredients together.

Put on the lid and cook until the water is completely evaporated for approximately 20-25 minutes.

We will not stir the fish in the cooking process.

Once the water is almost evaporated add in the chopped coriander and take off the heat.

Remove the lid and allow the fish to cool down completely before serving. (This naga fish is not served hot unlike other dishes).

Your naga style fish is ready. Let it cool down completely before serving. Enjoy with steamed rice.

NOTES:

● If one cannot source bamboo shoot or bamboo shoot extract you can skip it and cook with tomato.
● Adding coriander leaves is optional but it adds a nice flavor and freshness.
● Do not use store bought ginger garlic paste. I highly recommend using freshly ground ginger garlic.
● Do not stir the fish in the cooking process.
● You can also use cherry tomato instead of regular tomato or can totally skip the tomatoes if you don’t want to add.
● This dish is served best the next day.
● Raja Mircha lovers can add in chopped king chilly as per your heat preference for the extra heat and flavor.

RECIPE CARD

INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUT  NAGA CUISINE

Well, if you make this naga style fish recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Why Shrimp Is America’s Favorite Shellfish

Quick: what’s America’s favorite shellfish?

Lobster? Maybe if you live in New England. Oysters? Yeah, we love them raw on the half-shell, but grilled they’re still pretty niche.

No, it turns out that our most consumed shellfish is the smallest in size. Shrimp.

By dollar and poundage, this diminutive crustacean remains our hands-down favorite. We Americans eat an average of 5.9 pounds per person per year.

Shrimp Around the World

We’re not alone. South Africans prize their piri-piri prawns, spiced up with fiery malagueta chiles. The Spanish pay exorbitant sums for carabinieros, briny crimson shrimp fished from the cold deep waters of the Bay of Biscay. Venetians thread their gamberoni onto skewers to be dusted with breadcrumbs and grilled kabab style. No Indian feast would be complete without yogurt- and spice-marinated tandoori shrimp.

Regional Shrimp Varieties in the U.S.

But which shrimp? If you live on the southeastern seaboard, you eat delicate Carolina shrimp. If you come from Down East, you raise your fork for sweet white Maine shrimp. Down my way, in south Florida, we grill succulent Key West pinks. Californians and Hawaiians eat spot prawns (so named for the black eye-like carapace on the side of the shell.

Quite miraculously, in this age of global supply chains, shrimp remain mercifully regional, and each variety has its own distinct texture and flavor.

Buying Shrimp: Fresh, Farmed, or Imported?

But what if you don’t live near the coast? Seafood farms from around the globe (especially Southeast Asia) provide shrimp in all sizes as prices so modest, you wonder how they can do it.

The short answer is don’t ask. The longer answer requires uncomfortable questions about dubious labor and environment practices. Whenever food comes cheap, you pay the price in other ways. But ask to sniff the shrimp before buying it: if it smells like bleach, don’t buy it.

For this reason, I always try to buy fresh local domestic shrimp. When in doubt, I buy from a store merchant that vets the provenance of its seafood, like Whole Foods, or I check with the Marine Stewardship Counsel.

Why Shrimp Is Perfect for Grilling

But my main job is to whet your appetite, not suppress it, and shrimp possesses many qualities that endear it to us grillers.

First, it’s quick to grill, delivering pure protein and superb taste in a matter of minutes. It readily absorbs spice, marinade, and smoke flavors, without losing its briny uniqueness. Speaking of taste, it has one of those flavors that seems to appeal to everyone—without the squeamishness often associated with sea urchin, oysters, or other shellfish.
Did we mention that it’s available everywhere and as seafood goes, mercifully affordable?

Five Key Questions Before Grilling Shrimp

But before you fire up your grill, you need to ask 5 key questions.

Does size matter? As in the bedroom, not really. Shrimp range in size from the diminutive Dutch garnall (so tiny you can fit a dozen in a tablespoon) to the Kenyan King (a single shellfish tips the scales at 3 pounds—split and grill as you would lobster). Here in the U.S., shrimp are sold by the “U” size—for example a U-16 means that there are 16 headless shrimp to a pound. When making kebabs, I use extra-large shrimp (U 16s). When grilling individual shrimp, I use U8s or U10s—also sold as “colossal.”

Head on or head off? In much of the world, people grill whole shrimp (that is with heads on). I’m down with that. Head on shrimp look cool and there’s a lot of flavor in the head. To paraphrase how Louisianans eat crawfish: suck the heads and pinch the tails.

Shell on or shell off? Both. I like grilling shrimp in the shell. Fire-charred shells add flavor and keep the meat moist. I like grilling peeled shrimp because they’re quicker and easier to eat. There’s time and occasion for both.

Tails on or off? Toss up here. A lot of restaurants leave the tails on (perhaps to remind you that the creature you’re about to heat once swam in the ocean). That fire charred tail adds a bit of flavor. But it also adds another step come time to eat the shrimp, so you can omit it with a clean conscience.

Should shrimp be deveined? Large ones yes. A visible black vein in a cooked shrimp is unsightly and can taste acrid. With smaller shrimp (or shrimp with no visible vein), I don’t bother peeling. Unless my wife is watching. Then I always peel shrimp.

How to Devein Shrimp (3 Easy Methods)

Tip: There are three ways to devein shrimp.

1. Get yourself a shrimp peeler and deveiner. Insert the deveiner in the fat end of the shrimp and push. Vein removed QED.
2. Butterfly the shrimp, that is make a V-shaped cut along the back of the shrimp to cut out the vein and flesh immediately surrounding it. Advantage of this method: the shrimp curls into an attractive butterfly shape as it cooks.
3. The lazy way to devein a peeled shrimp: Insert the tine of a fork in the rounded part of the back under the vein and gently lift. Most of the time, the vein will pull right out.

How to Grill Shrimp

In a nutshell, direct grilled over high heat. I grill small shrimp kebab style (threaded on a bamboo or metal skewer). The skewer should pass through the head end and tail end so each shrimp lays flat on the grate. For the real monsters, I split them in half through the belly side, butterfly them open, and grill them as I would lobster.

Our 5 Favorite Shrimp Recipes

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The post 5 All-Time Favorite Grilled Shrimp Recipes You’ll Love appeared first on Barbecuebible.com.

This pan seared snapper recipe delivers restaurant-quality results in under 10 minutes. The Mediterranean herb rub creates a flavorful crust while keeping the fish incredibly moist and flaky inside. It’s perfect for busy weeknights, casual dinners with friends, or when you want to make something special without the fuss. It’s become my go-to method for […]

The post Pan Seared Red Snapper appeared first on Simply Meat Smoking.

Amberjack fish is perfect for grilling, it’s a firm, white meat fish with a clean, mild flavor and a meaty texture that’s almost steak-like. It’s low in fat, high in protein, and holds up perfectly on the grill without falling apart like more delicate fish. I discovered amberjack at a local fish market a few […]

The post Grilled Amberjack with Soy Dijon Honey Marinade appeared first on Simply Meat Smoking.

There’s something magical about the aroma of fried fish wafting through my backyard  kitchen, especially when it’s mackerel marinated in spices and coated with gram flour. This dish is one of my absolute favourites, and today I’m sharing the recipe that turned out incredibly crispy and full of bold South Indian flavours. The secret lies …

Matta rice Turnips Thoran- Stir Fry With Coconut, Click Here For Recipe Kale & Red Lentil Stir Fry, Click Here For Recipe Easy Coconut-Thenga Curry, Click Here For Recipe Fried Mackerel- Ayala Add chili powder, turmeric powder, ground black pepper & salt to cleaned whole mackerel, combine well. Fry in coconut oil, flip over & …

This Naga style fish is an authentic and traditional naga fish recipe. It is a flavor pack dish and extremely delicious. This naga style fish is zero oil aka no oil fish recipe. Enjoy it with piping hot rice.

It is packed with bamboo shoot flavor, well spiced and flavored with green chilli, ginger, garlic and coriander leaves. This naga fish is one of the best fish delicacies found in Naga cuisine. Rohu fish is cooked with fermented bamboo shoots, fermented bamboo shoots extract and some basic ingredients.

This naga fish delicacy is very common in a Naga household. Naga style fish is a straightforward recipe. The cooking process is also very easy peasy. You just add all the ingredients and cook until it is done. The water is evaporated completely and then take off the stove. Allow to cool down completely before serving.Isn’t it that super easy and simple?!

The ingredients for Naga style fish are also basic ingredients which are readily available locally. But if you’re staying away from home especially in cities then sourcing the bamboo shoot might be a problem because it is an exotic ingredient and not readily available everywhere. In that case you can skip the bamboo shoot and follow the recipe.

In Naga Cuisine most of the dishes are zero oil. Though non-vegetarian is common and loved by the community, a variety of vegetables,  green leafy vegetables and herbs are also part of the daily meal. The Naga meal mainly consists of rice which is the staple food, meat, fish, spicy chutneys, boiled vegetables etc.

This naga style fish recipe does not use even a drop of oil and that’s the beauty of the Naga Cuisine. The final dishes are nutritious,  guilt free, very tasty, flavorful, exotic and healthy as well. It is a simple and easy recipe with a simple process.

This is an excellent side dish perfect with piping hot steam rice along with curries or dal and other side dishes. This naga style fish is served after completely cooling down. It is best when served the next day.

I would definitely recommend you to try the recipe and please do share your thoughts about the recipe with me.

INGREDIENTS TO MAKE NAGA  STYLE  FISH:

This section explains what all ingredients are used in making the Naga style fish, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

The ingredients used to make this naga style fish are rohu fish, fermented bamboo shoots, bamboo shoot extract, green chillies, ginger, garlic, tomato, coriander leaves, salt and water.

FISH –  The recipe uses Rohu fish.
SUBSTITUTE AND VARIATION – You can use other varieties of fishes like katla, lady fish, roopchand (river pomfret), pangasius (Indian basa) or other local river or pond fishes.

BAMBOO SHOOTS  – I have used fermented bamboo shoots as well as fermented bamboo shoot extract.
SUBSTITUTE AND VARIATION – There is no substitute for fermented bamboo shoots. If fermented bamboo shoot is not available to you, you can skip it and make it without fermented bamboo shoot. Or make a variation with fresh bamboo shoot or dry bamboo shoot.

GREEN CHILLI – Used the large and spicy variety of green chilli. You can also add 1 or 2 naga king chilli (raja mircha) for the extra heat and flavor.
SUBSTITUTE AND VARIATION – You can use dry red chilli or ground red chilli powder (local chilli powder)

GINGER – I have used normal ginger.
SUBSTITUTE AND VARIATION – You can use the local variety also called naga ginger. That will add extra flavor and punch or make a variation by using ginger buds and leaves instead of ginger.

GARLIC – Regular variety of garlic is used. You can make a variation by using the Naga lasoon (garlic) also called as khuvie.

TOMATO – Normal tomatoes are used here. SUBSTITUTE – You can use local cherry tomatoes.

CORIANDER LEAVES – I have used coriander leaves  along with the stems which adds a nice flavor to the fish.
SUBSTITUTE – You can use the local herb culantro / burmese coriander. You can also make a variation by adding palak saak aka spinach.

SALT  – Salt as per your taste

WATER – Water as required

HOW TO MAKE  NAGA STYLE FISH:

This section shows how to make naga style fish with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this naga style fish recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Naga Style Fish Recipe Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE NAGA STYLE FISH

In a hand chopper add in the garlic, ginger and green chillies. Chop them onto a coarse mixture.

Roughly chop or slice the tomato and keep aside.

Add in the fish in a pan. Add in the fermented bamboo shoot, bamboo shoot extract, sliced tomatoes, chilli garlic ginger mixture and salt.

Add in water up to the fish level and give a quick gentle mix or simply tilt the pan to incorporate all the ingredients together.

Put on the lid and cook until the water is completely evaporated for approximately 20-25 minutes.

We will not stir the fish in the cooking process.

Once the water is almost evaporated add in the chopped coriander and take off the heat.

Remove the lid and allow the fish to cool down completely before serving. (This naga fish is not served hot unlike other dishes).

Your naga style fish is ready. Let it cool down completely before serving. Enjoy with steamed rice.

NOTES:

● If one cannot source bamboo shoot or bamboo shoot extract you can skip it and cook with tomato.
● Adding coriander leaves is optional but it adds a nice flavor and freshness.
● Do not use store bought ginger garlic paste. I highly recommend using freshly ground ginger garlic.
● Do not stir the fish in the cooking process.
● You can also use cherry tomato instead of regular tomato or can totally skip the tomatoes if you don’t want to add.
● This dish is served best the next day.
● Raja Mircha lovers can add in chopped king chilly as per your heat preference for the extra heat and flavor.

RECIPE CARD

INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUT  NAGA CUISINE

Well, if you make this naga style fish recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Fried Catfish

Mississippi pond raised Catfish Filets – fried Southern Style with a thin, crispy fish breading. Print Frying catfish really is easy, it’s all about technique. For starters, you want smaller, thin filets of catfish to start – so your catfish cooks evenly and is crispy. Next you need to let the catfish filets dry really well – using a rack works best. The more moisture you can remove from the catfish, the crispier you will get the fish when it fries. Next comes the seasoning… I like to add a base layer of salt & pepper and then top that lightly with a cajun seasoning. For this recipe, I’m using my Killer Hogs AP Seasoning and Malcom’s King Craw – but you can use any all purpose seasoning or any cajun seasoning you like. Just make sure to go light when seasoning these catfish filets. After seasoning, it’s time to bread this fish. I like to keep it dry and simple here… I take 2 cups of cornmeal, place it in a ziplock bag, season it with my AP and King Craw and mix it together really well. Then you can add 2-4 fillets to the bag, shake the bag and then place your lightly breaded catfish back on the rack to dry for another 15 minutes before frying. Now comes the easy part – drop your catfish in 350-375 oil (I like to use peanut oil) and fry for around 8 minutes. You can tell the catfish is done when the frying slows down and the fillet floats to the top. Just don’t overcrowd the pot while frying your fish – it’s best to work in batches. And that’s it! Let the fish drain and serve it up with some homemade tartar sauce (recipe below)… this is how you cook perfectly fried catfish! Tartar Sauce Recipe

• 2 cups Blue Plate Mayonnaise
• 1/2 cup sweet onion (finely minced)
• 1/2 cup dill relish (drained)
• Juice from 1/2 lemon
• 2 teaspoons Killer Hogs Hot Sauce
• 2 teaspoon sugar (optional)
• Pinch of salt & pepper to taste

Combine all ingredients in a bowl until incorporated, cover with plastic wrap and refrigerate for at least one hour before serving. The sugar does not make the tartar sauce sweet, but it does give it balance (but can be omitted for a sugar-free option). Tartar sauce can be kept up to a week in the refrigerator.   Malcom Reed Connect on Facebook Follow me on TikTok Subscribe to my YouTube Channel Follow me on Instagram

The post Fried Catfish appeared first on HowToBBBQRight.

Instant Pot pressure cooker is creating waves in the communities across the world and I am happy I have one at home to make some yummy dishes being absolutely carefree, stress free and mess free :)

Have tried quite a few recipes and I must say, so far so good. Very helpful when you have an errand to run and don't have enough time to cook the dish, switch off the gas and only after that dash out of the house. Instant Pot is a life savior in such scenarios. You wanna run to a grocery store? You wanna pick up your kid from the activities? You wanna go shopping? You wanna linger in your shower little more time :)(hell ya!)? no problemo :) Dump the ingredients of a recipe into the instant pot, set it up appropriately and off you go doing your errands tension free. By the time you get back home, your dish should be ready (hopefully :))


So today I made Tilapia Fish curry using coconut milk and spices. Tastes fantastic. This curry can be enjoyed with the plain rice or noodles. I usually use curry leaves for this preparation but today added thai basil leaves with thai bird chillies and the aroma was so fantastic that I just cudn't wait for it to be done. We enjoyed it as a family-- happily slurping away with the rice.

Very easy to make and a combination of spices and coconut milk gives this curry a heavenly taste and aroma. I actually enjoyed the thai basil twist on it :) It complements well with the aromatic long grained basmati rice or jasmine rice. You can make this same curry adding chicken or shrimp too.


Let us take a look at the Fish Curry with Coconut Milk (Tilapia)

Ingredients:

• 3 cups coconut milk (can use coconut powder or tin)
• 1.5 lb tilapia fish cut into big fillet (take any white fish)
• 2 med onion sliced
• 1/2 cup cherry tomatoes ( or 1 tomato chopped)
• 4 pods garlic chopped
• 2 inch ginger chopped
• 2 green chillies (or thai bird chilies)
• handful of curry leaves or thai basil
• 1 tbsp coriander pwd
• 2 tsp cumin pwd
• 1 tsp chili pwd (or 1 tsp chili flakes)
• 1/2 tsp turmeric
• 1/2 tsp fenugreek pwd (optional, but it imparts nice taste)
• Either use above 5 powders or 3 tbsp of curry powder.
• 1-2 tbsp oil
• salt to taste
• 1-2 tsp lemon juice to taste

Preparation:

• Press [Saute] to pre-heat the cooker. When the words 'Hot' appear on the display add oil, then drop curry leaves or thai basil (keep 5 leaves aside to add later),  then add onion, garlic, ginger and saute until onion is translucent. (around 3-4 minutes)
• Add all the powdered spices and saute together for 1 more minute. 
• De-glaze with the coconut milk making sure to un-stick anything from the bottom and incorporate in the sauce. Add green chilies (or thai bird), tomatoes, fish pieces. Stir gently to mix everything. [adjust thickness by adding more coconut milk or water if needed]
• Close the lid of the Instant Pot, Press [manual] and use [+], [-] to adjust time. Set on 3 minutes pressure cooking time. 
• When time is up open the pressure cooker using QPR (don't wait on NPR because fish gets done quickly).
• Add salt to taste, remaining thai basil leaves and lemon juice before serving it hot with Rice or Noodles.

njoY!! happY cookinG!!

Note*:
 This curry can be easily made on stove top too. Pretty much the same process. Before adding the fish to the curry, bring it to a boil, then add fish pieces and simmer the curry for few minutes till the fish is done. Serve hot with Rice or Noodles.
 The color of the curry varies depending on your chili powder. Some chilies are spicy but don't impart that dark red color and vice versa.



Health Benefits: 
Coconut Milk: 
Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow's milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance. It is a popular choice with vegans and makes a great base for smoothies, milkshakes or as a dairy alternative in baking. Coconuts are one of those foods that oscillate between the 'good' food and 'bad' food camps. Coconut milk, especially the lower fat variety, can be used in moderation (1-2 times per week). source:https://www.bbcgoodfood.com/howto/guide/ingredient-focus-coconut-milk

Tilapia:
It is a bland yet delicious, lean white fish that has a wide variety of associated health benefits, including its ability to help reduce weight, boost overall metabolism, speed up repair and growth throughout the body, build strong bones, reduce the risk of various chronic diseases, lower triglyceride levels, prevent arthritis, protect against cognitive decline, prevent various types of cancer, reduce signs of aging, boost the health of your hair, and strengthen your immune system.

Brunches at home this week, enjoy!  Veggie stir-fry, mixed lentil curry, white rice, and semolina crusted Tilapia.Cheese crusted omelette, sautéed beans and carrots, toasted cashew and dates! Crunchy vegetable salad, cucumber-yogurt raita, goat green curry, quinoa and rice.Veggie salad, multigrain crepe, sautéed beans, carrots and zucchini, turkey meatball curry.  

Naga boiled fish is a well spiced, flavorful and exotic dish. It is one of the the best and popular fish delicacy found in Naga cuisine. This naga style fish is zero oil dish and it is a boiled fish recipe. Indian basa fish also called as Pangasius is cooked with fermented bamboo shoot extract and handful of basic ingredients.

Fish with fermented bamboo shoot or bamboo shoot extract is a common Naga speciality dish which is very famous and one amongst the popular dishes in Naga Cuisine. It is a traditional and authentic naga fish recipe.

The cooking process is very simple and straightforward. It doesn’t require any tempering, sauteeing or stirring. You just add all the ingredients and cook until it is done. The fish is boiled along with all the ingredients the recipe calls for till it is cooked and water is evaporated completely. Isn’t it that super easy and simple?

The ingredients for Naga style fish are also basic ingredients which are readily available locally. But if you’re staying away from home especially in cities then sourcing the bamboo shoot extract might be a problem because it is an exotic ingredient and not readily available everywhere. In that case you can skip the bamboo shoot extract and follow the recipe.

The Naga Cuisine uses mostly meat, fishes, fermented bamboo shoots, fermented soya bean, vegetables, chillies and lots of herbs in their cooking. Most of the dishes are zero oil and thus it is also considered as one of the healthiest food. The Naga meal mainly consist of rice which is the staple food, meat, fish, spicy chutneys, boiled vegetables etc.

This naga style fish recipe does not use even a drop of oil and that’s the beauty of the Naga Cuisine. The final dishes are nutritious,  guilt free, very tasty, flavorful, exotic and healthy as well. It is a simple and easy recipe with simple process.

INGREDIENTS THAT GOES INSIDE NAGA  BOILED FISH:

This section explains what all ingredients is used in making the eggless dates and almond cake, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

The ingredients used to make this naga style fish are Indian basa fish, fermented bamboo shoot extract, green chillies, ginger, garlic, tomato, coriander leaves, salt and water.

LETS TALK INGREDIENTS

FISH –  The recipe uses Indian basa fish also called as Pangasius.
Substitute – You can use other variety of fishes like Rohu, Katla, roopchand (river pompret) or other local river or pond fishes.

BAMBOO SHOOT EXTRACT – I have used fermented bamboo shoot extract.
Substitute – You can also use fermented minced or shredded bamboo shoot. Also taste good with dry bamboo shoot.

GREEN CHILLI – Used the large and spicy variety of green chilli. You can also add 1 or 2 naga king chilli (raja mircha) for the extra heat and flavor.

RED CHILLY POWDER – I have used the local red chilli powder. This red chilli powder are local dry red chilli pounded with hand. Red chilli powder is used to give a colour and spiciness to the dish.
Substitute – You can use he store bought chilli powder or skip it.

GINGER – I have used the normal ginger. You can use the local variety also called as naga ginger. That will add extra flavor and punch.

GARLIC – Normal small variety garlic is used. You can use the large variety garlic or local garlic available.

TOMATO – Normal tomato is used here. Substitute – You can use local cherry tomatoes

CORIANDER LEAVES – I have used coriander leaves which adds a nice flavor to the fish.
Substitute – You can use the local herb culantro / burmese coriander.

SALT  – Salt as per your taste

WATER – Water as required

This is an excellent side dish perfect with piping hot steam rice along with curries or dal and other side dishes. This naga style fish is served after completely cooling down. It is best when served the next day.

I would definitely recommend you to try the recipe and please do share your thoughts about the recipe with me.

HOW TO MAKE NAGA BOILED FISH

This section shows how to make Naga boiled fish, with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements and instructions, see the recipe card below.

I made a simple recipe video of this scrumptious naga boiled fish recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

Naga Style Fish Video Tutorial

Here’s a step by step pictorial instructions to make traditional naga fish.

In a  mortar and pestle add in the garlic clove, ginger roughly chopped, and roughly chopped green chilies. Now coarsely ground them by pounding them with the pestle.

In a pot add in the cleaned fish.

Add in the ground mixture onto the pot.

Add in the sliced tomatoes, local chilli powder, salt and bamboo shoot extract.

Now gently toss them well together. This will incorporate all the ingredients together. We will not stir the fish in the cooking process.

Add in water upto the fish level. Put on the lid and cook until the water is completely evaporated approx 20-25 minutes.

Do not stir the fish in between the cooking.

Once the water is almost evaporated add in the chopped coriander and take off the heat.

Remove the lid and allow the fish to cool down completely before serving. (This naga fish is not served hot until other dishes).

Your naga boiled fish with bamboo shoot extract is ready. Let it cool down completely and gently spoon them in a serving dish and serve with steamed rice.

NOTES:

● If one cannot source bamboo shoot extract you can skip it and cook with tomato.
● Traditionally we don’t add coriander leaves but with passage of time people started adding them as garnish and fresh flavor.
● Do not use store bought ginger garlic paste. Highly recommend to use freshly pounded ginger garlic.
● Do not stir the fish in the cooking process.
● You can also use cherry tomato instead of regular tomato.
● This dish is served best the next day.
● Raja Mircha lovers can add in chopped king chilly as per your heat preference for the extra heat and flavor.

RECIPE CARD

INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUT NAGA CUISINE

FEW FISH RECIPES YOU MIGHT LIKE
● Rohu Fish Curry
● Shallow Fried King Fish
● Pan Grilled Green Masala Fish
● Fish Fingers
● Pan Seared Pepper Fish With Mashed Potato
● Green Chilly Masala Fish
● Karimeen Pollichathu ( Pearl spot in Banana Leaf)
● Fish And Prawn Tandoori Platter
● Garlic & Herbs Prawn With Chili Garlic Yogurt Dip
● Easy Pan Fried Fish
● Easy Fish Fry
● Fish With Spinach (Zero Oil)
● Nethili Meen Fry / Anchovies Fry
● Masor Tenga
● Fish Head With Cauliflower & Potato

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this Naga style fish recipe, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

Kechki Maach er Charchari | Small fish like Minnow or white bait cooked with potatoes and eggplant Kechki, Kachki or Kaski is a tiny, shimmering like silver fish that is very commonly found in freshwater ponds, streams and rivers of rural Bengal. They are really tiny, even smaller than the mourala fish.  These small fishes have such soft bones that they are cooked and eaten whole.

TikTok Salmon Rice Bowl | Honey and Soy glazed Salmon RiceThis leftover meal commonly eaten in Japanese and Korean households became viral when a Tik Toker Emily Mariko shared a video of her version of this dish. A delightful dish with a lot of umami, this Salmon Rice Bowl is very easy to cook. I learned it from my thirteen year old daughter and while she goes the whole Korean route eating it

Ilish Tauk | Ilish Machher Tok/Ambol | Hilsa Fish ChutneyChutney, Ambol and Tok are the three different varieties of sour dishes in Bengal, the difference being in the sourness and thickness of the gravy in the dish. While Chutneys are the sweetest with a thick, sticky base, the ambol and tauk/tok are more sour and have a thinner gravy. Of all this, the Tauk(or Tok) is supposed to be the most