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Are you trying to eat more protein and fiber?? Youβve come to the right place! Here are 20+ high-protein and high-fiber vegan recipes made with whole food ingredients like beans, tofu, whole grains, seeds, and veggies.
Whether youβre meal-prepping or just looking for crowd-pleasing options, thereβs something here for every day of the week. Youβll find curries, stews, sheet-pan dinners, and salads.
This is where plant-based eating really shines. Beans, lentils, and chickpeas are the best of both worlds, naturally high in protein and fiber, all in one affordable ingredient. They are also an excellent source of complex carbohydrates, iron, magnesium, folate, and antioxidants!
You can add even more fiber and protein to these dishes by including whole grains like brown rice and quinoa, nuts and seeds such as pumpkin seeds and almonds, and protein-rich foods like tofu, tempeh, and seitan.
These recipes are everyday meals that are nourishing, delicious and easy to make.
When I ask this question in my cookery classes, people often laugh first β and then admit their worries. I recognise those fears, because although I grew up with Indian food, I didnβt grow up Read More ...
Creamy harissa spiced bean puree topped with harissa roasted vegetables and a crunchy, baharat walnut crumble. Protein (24g) and Fiber (18g) rich easy meal that feels super fancy! Gluten free, Soy free, Option for nut free.
This harissa bean puree dish has an amazing texture and flavor! Itβs creamy from the bean mixture, crispy from the veggies, with extra crunch from the walnuts and optional fresh vegetables.Β
Itβs also full of protein and fiber. There are four sources of protein: white beans, chickpeas, nutritional yeast, and walnuts. And you get lots of fiber from the veggies, beans, and nuts.Β
If youβre not familiar with harissa, itβs a North African chili paste that a smoky-sweet-spicy flavor thatβs delicious with beans and veggies. It can come in various heat levels, so choose based on your heat preference.
Baharat is a Middle Eastern spice blend with flavors from allspice, cardamom, cloves, cumin, and more! We are using that to season some crunchy walnuts. Itβs delicious paired with the harissa bean puree in this dish!
You can pair these components in various ways. For a gluten-free meal, spread some harissa bean puree on a plate, top it with roasted veggies, walnut crumble, and fresh crunchy veggies. Or, you can make a wrap.Β
This recipe works any way you want, so definitely try it. You can use whatever vegetables you like and adjust the flavor to be more or less spicy. Harissa comes in various spice levels, from mild to hot. Use mild if you prefer, or go hotter if you like. Adjust the amount based on your taste, as well.
While you are here, do check out this amazing video of 10 breakfast ideas with just 1 lentil batter on myΒ YouTube.
Why Youβll Love Harissa Roasted Vegetable Bowls
high protein, high fiber
creamy, savory harissa bean puree
tender-crisp harissa roasted vegetables
crunchy baharat walnut topping that can be made nut-free
versatile! Serve as bowls or wraps or any which way you like!
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Super garlicky Indo-Chinese garlic pepper chicken has deep flavors from black pepper, green chili, and ginger and garlic in the sauce! Itβs a 1-pan dinner that you can make using your protein of choice. For this vegan version, we are using tofu. (nut-free with gluten-free and soy-free options)
This garlic pepper chicken is another one of my favorite recipe. Indo-Chinese cuisine is a fusion cuisine which came about when Chinese migrants as well as the Indians in the region adjusted Chinese recipes to use Indian spices and more Indian flavors.
There are some similar recipes to Chinese cuisine, as well as a lot of new and different flavors and textures. Often the names of the similar recipes have different spellings, and that is an indicator that it is an Indo-Chinese recipe and not a Chinese recipe.
This garlic pepper chicken uses this amazing sauce with a ton of garlic. You chop the garlic into small pieces, but do not mince it, because you want that garlic to show up in the sauce. Then you also add a lot of black pepper to the sauce, as well as to the protein that you plan to use.
Traditionally, you toss the chicken in the garlic, black pepper, and a lot of cornstarch. Then, fry it up until crisp, and fold it into the sauce. You can make it saucier, or you can make it more like a starter with a thicker sauce by adding extra cornstarch. Either way, it has this delicious garlicky flavor that is absolutely addictive!
You can use other plant-based proteins instead of the tofu, such as chickpea flour tofu, pumpkin seed tofu, seitan, soy curls, or white beans or chickpeas.
To coat the tofu, like to use a mixture of cornstarch and white rice flour to make the coating on the tofu, and then pan fry it. The rice flour gives it this nice crispy texture, as if you deep fried the tofu, and it is perfect in this Indo-Chinese garlic pepper chicken recipe! If you are planning to bake it, omit the rice flour, and use more cornstarch instead.
Why Youβll Love Indo-Chinese Garlic Pepper Chicken
crispy tofu in garlicky sauce with flavors of ginger, green chili, and bell pepper
easy 1-pan dish that works as an appetizer or an entree
versatile! Thicken the sauce to your liking, and use your protein of choice.
Naturally nut-free with easy gluten-free and soy-free options.
First of all, well done to everyone taking part in Veganuary β youβre doing great.Β If youβre finding it a bit challenging rather than just βwhat to eatβ. Here are some gentle, realistic tips I Read More ...
This quick and simple Chinese chicken onion stir fry dinner is a real winner because it is ready in under 30 minutes which is exactly what you need after all the post-holiday exhaustion!
To be absolutely honest, I didn't intend to open my blog in the new year with this recipe! Wondering why?
This chicken onion stir fry recipe is definitely a keeper and I can guarantee that you will reach out for it more often than not after you try it once!
This is a good recipe and will please everyone in the family for sure; then what is my reluctance for?
This delicious recipe of chicken onion stir fry is an everyday recipe that must be part of your weekly meals thanks to its ease of prep and incredible taste!
But all I wanted was a showstopper recipe to open my blog this new year! You know, that party-kinda recipe?
Unfortunately I could not make that on time and there was no way I could delay sharing a new recipe for another day! So here I am with this delish chicken onion stir fry with all its glory!
What is Chicken Onion stir fry?
Chicken onion stir fry is a quick & easy chicken dinner where thinly sliced chicken is cooked over high heat with regular onions and spring onions!
Chicken and onions are flavored with simple sauces and/or seasonings until everything is tender, slightly caramelized and flavorful while onions are left crunchy!
This dish has a flavor profile of savory & mild sweetness thanks to the oyster sauce and onions; but can be made spicy if you like them that way by adding any hot sauce of your choice.
You can relish this chicken onion stir fry with plain white rice or stir fry noodles as this pairs with both beautifully!
This sun-dried tomato roast makes a stunning centerpiece for any holiday table. Packed with umami and filled with a hearty blend of mushrooms and potatoes, it delivers deep flavor and satisfying texture in every slice. Completely vegan, gluten-free, and soy-free with an easy nut-free option.
This is my version of a vegan holiday roast. We make this βmeatβ mixture with some white beans and almond flour, and process it until smooth. I also add some sun dried tomatoes for that rich, umami flavor.Β
Next, make the stuffing with cooked mushrooms, potatoes, and herbs. Place that on top of the bean mixture, roll it up using the parchment, and bake it.Β
It turns into this delicious, amazing-smelling roast thatβs full of herbs and deep umami flavor from the sun dried tomatoes. Itβs just perfect!
Itβs completely gluten-free, but if you prefer, you can use all-purpose flour instead of tapioca starch. Itβs also soy-free, since many of you asked for a soy-free option after I made that very popular tofu holiday roast a few years ago.Β
You can easily adjust the flavors to your taste! Use fewer sun-dried tomatoes or different herbs, if you like. I usually serve it with a side salad, my simple vegan gravy, and some roasted vegetables for a perfect holiday or dinner plate.
Why Youβll Love Sun Dried Tomato Roast
umami-packed vegan holiday roast
savory mushroom-potato stuffing
make-ahead friendly vegan holiday entree
naturally gluten-free and soy-free with nut-free option
Lemon white bean soup is a creamy, vibrant one pot meal thatβs perfect for busy weeknights. Itβs hearty, filling, and uses simple, budget-friendly ingredients. (gluten-free with soy-free and nut-free options)
Itβs soup season, and I am loving all the creamy, hearty, and budget-friendly soups β and this lemony white bean soup fits exactly into that category. Itβs packed with tons of veggies, beans, and protein.Β
The best part about this lemon white bean soup is that itβs flexible to your flavor profile. You can easily adjust the flavors and ingredients based on what you have on hand. Itβs vibrant, lemony, and perfect for the whole family!
The soup gets its protein from beans, cashews or tofu, nutritional yeast, and the veggies. You also blend up some of the beans into a puree to create that creamy texture along with either cashews or tofu. You can even omit the cashews and tofu, if you need to, and use just the beans for the creamy base.
This creamy lemon white bean soup is wholesome, flexible, and easy to make. The perfect go-to for cozy soup season!!
Why Youβll Love Lemon White Bean Soup
creamy, vibrant soup with tons of veggies and protein
versatile recipe! Adjust seasoning and proteins to your taste.
40-minute, 1-pot meal
naturally gluten-free with easy soy-free and nut-free options
Spice-Rubbed Braised Tofu with Vegetables in a Savory Umami Sauce. A unique delicious holiday entree that all cooks in one pan! (gluten-free and nut-free with soy-free options)
I wanted to make a vegan braised meat-style dish for the holidays, so I came up with this one-skillet meal thatβs rich, hearty, and incredibly flavorful. It features an amazing, aromatic spice rub that smells so meaty youβll be surprised itβs entirely plant-based. The spice rub coats tofu thatβs been frozen, thawed, and pressed, giving it a dense, chewy texture perfect for braising.
The base for the braise starts with crisped-up potatoes and carrots. After searing the vegetables, we make a deeply flavorful sauce with caramelized onions, lots of aromatics, and fresh herbs, and flavor boosters.Β
The tofu and vegetables braise together in this sauce, allowing the tofu to absorb all that flavor while developing a slightly crispy top and a tender, chicken-like interior.
We use an oven-safe pan to start the dish on the stovetop and finish it in the oven, where the vegetables become perfectly tender and the tofu gets a gorgeous golden top.Β
A simple herb sauce adds a bright, fresh contrast, but you can enjoy it on its own, too. Itβs full of amazing flavors with or without. The herb sauce just bumps up the flavor even more.
Why Youβll Love Braised Tofu and Vegetables
1-pan entree thatβs perfect for the holiday table
flavorful braised vegetables in caramelized onion sauce
big pieces of crisp, herb-rubbed tofu
naturally gluten-free and nut-free with easy soy-free option
If you want a simple to make yet mindblowing to eat restaurant style pasta recipe, then this penne pasta in red sauce would hit the right spot for you! This creamy & tangy red sauce pasta is full of fresh flavors thanks to the homemade tomato sauce made from scratch!
After sharing so many pasta recipes in my blog over these past few years, I discovered that I have missed sharing the simplest yet tastiest pasta that I make so often for ourselves!
Hence enters the classic penne pasta in red sauce! The creamy red sauce pasta is going to become your new favorite, if not already, in just no time and I am absolutely sure of it!
Even though this is a meatless pasta, the classic homemade red pasta sauce makes this super-addictive, ensuring you don't miss having meat with this one!
And I can bet you wonβt!
What is special about this penne pasta in red sauce?
As the name suggests, this recipe is nothing but penne pasta cooked in homemade tomato sauce; so whatβs the big deal about it?
Yes, I agree that it canβt be simpler than this!
Yet, I canβt help but tell you guys that this may look simple but the taste & flavor that you will experience in this pasta in red sauce will undoubtedly blow your mind!
Like it does to us every time I make it for our fancy Italian dinner at the comfort & coziness of our sweet home!
So trust me on this and make this penne pasta in red sauce as soon as you get your hands on the ingredients below and come back to thank me later!
Itβs fall, and itβs time for some comfort food. And whatβs more comforting than this casserole, which has a stewy mushroom gravy with beans and veggies, topped with potatoes smothered in garlic butter? There are lots of fall herbs, like fresh thyme and sage, and it all comes together really quickly.Β
Once the mushroom and onions are cooked, add the beans, herbs and stew ingredients and top them with some sliced potato and bake, and thats it. You get all the fall flavors and a dish that reminds of mashed potatoes and mushroom bourguignon w/o all the work.
Itβs comforting, stewy, and perfect for a fall dinner with your family, served with a side salad, garlicky dinner rolls, or some crusty bakery bread. Or serve it however else you like!
Why Youβll Love Mushroom Potato Casserole
cozy, hearty, stewy beans and veggies in a rich, mushroom gravy
1-pan oven recipe, no standing at the stove!
very little active cooking time
No cooking the aromatics and potato separately
naturally nut-free with easy gluten-free and soy-free options
Pillowy tortellini and a velvety tomato-cream broth, enriched with my easy homemade sausage spice mix. Bursting with bold Italian flavors and ready in just 30 minutes, itβs your new favorite irresistible soup.
I make this spice mix which adds all the flavor of sausage to whatever plant based protein you choose. This spice mix combines smoked paprika, fennel seeds, garlic powder, black pepper, oregano, and pepper flakes, and itβs just so versatile and flavorful!
First make the spice mix, and then decide which protein you want to use for the sausage. You can use vegan sausage, lentils, walnuts, pecans, chickpeas, crumbled tofu, chopped up soaked soy curls, seitan, or whatever else you like.Β
Cook your protein of choice with some garlic and the spice mix, then add all the aromatics. Fold in the tomato sauce, tortellini, and some stock, then add non-dairy cream at the end. The tortellini cooks up in the same pan with the rest of the soup.
The soup comes together within 30 minutes in just 1 pan, and is creamy and satisfying!
Why Youβll Love Tortellini Soup
super easy 1-pot meal ready in 30 minutes
creamy, tomatoey broth with sausagey flavors and tender, cheesy tortellini
super versatile! Use whatever plant-based protein you like!
Easily made gluten-free, soy-free, and/or nut-free.
Smoked pork with bitter eggplant and dry bamboo shoot is another delectable naga style pork. It is a traditional and authentic naga smoked pork recipe. Pork with bitter eggplant and dry bamboo shoot is an easy and simple recipe with limited ingredients.
Todayβs post is another naga style smoked pork preparation β pork with bitter eggplant and dry bamboo shoot. Here the pork is cooked with bitter eggplant, dry bamboo shoot water, red chillies, ginger, garlic and flavored with sichuan peppercorns.
Three of my favourite in one dish β smoked pork, bitter eggplant and dry bamboo shoot. They are like matches made in heaven. Not only that, they are just as delectable, and a popular ingredient used in Naga Cuisine and various North East Indian recipes.
You have the right ingredients in hand and no doubt you will nail the recipe with a lip-smacking dish. The star ingredient is the smoked pork here.Β The interesting add-on is the eggplant and the dry bamboo shoot which lends a balancing taste and flavor to the overall dish. This non-fussy dish is simple to make but has a unique ethnic taste.
Adding tomato is optional if you are cooking with bamboo shoot water or Bamboo Shoot. If you dont have bamboo shoot water or canβt source it, you can cook with fermented bamboo shoot. And if both cannot be sourced then you can cook with tomatoes. Also I have used the small variety of bitter gourd.
Sichuan peppercorns called as mongmong jang also popularly known as mejenga seeds is a variety of chinese sichuan peppercorns. They look little similar but both are not the same in taste and flavour.
Nagas cooked the pork in many different style and variety. I love anything bitter with pork. They go very well together and lends a balanced taste. We cook pork with bitter eggplants both the small and big variety.
If you love pork and bitter eggplant than this is a must try recipe. I am sure you will love and it wonβt disappoint you.
INGREDIENTS FOR SMOKED PORK WITH BITTER EGGPLANTAND DRY BAMBOO SHOOT
PORK β I have used smoked pork. If smoked pork is not available, you can substitute smoked pork for fresh pork.
DRY FERMENTED BAMBOO SHOOT β I used the thinly long shredded dry bamboo shoot. You can use any variety of dry bamboo shoots. Use fermented bamboo shoots if dry bamboo shoots are not available.
BITTER EGGPLANT β Used the large variety of bitter eggplant in this recipe. You can use the more bitter and pea size bitter eggplant (small variety bitter eggplant). If bitter eggplant is not available, substitute it with bitter gourd or brinjal (eggplant).
CHILLI βΒ Used local chilli powder (dry red chilli pounded into powder). For extra heat add Naga king chilli as per your heat preference. You can also soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.
GARLICΒ β Used fresh ground garlic.
GINGER β Used the regular ginger, freshly ground in mortar and pestle. You can use the naga ginger, a different variant of ginger which is more spicy and pungent in flavor.
SICHUAN PEPPERCORNS β A variety of sichuan peppercorn which is different from the Chinese sichuan peppercorn.
SALT as per your taste
WATER as required
HOW TO MAKE SMOKED PORK WITH BITTER EGGPLANT AND DRY BAMBOO SHOOT
This section shows how to make naga style smoked pork with bitter eggplant and dry bamboo shoot 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 smoked pork with bitter eggplant and dry bamboo shoot 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 doΒ SUBSCRIBEΒ to my channel if you havenβt 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 Iβm looking forward to your feedback!
Smoked Pork With Bitter Eggplant And Dry Bamboo Shoot Recipe Video Tutorial
Step by step pictorial instructions to make smoked pork with bitter eggplant and dry bamboo shoot
Wash the dry bamboo shoot and soak them in cooking water for 5-10 minutes. Do not discard the water. You can use it while cooking.
Wash the smoked pork in warm water 2-3 times.
In a pan add in the smoked pork. Add in ground chilli or chilli flakes/powder and salt as per taste.
Add in enough hot water that the pork is emerged well in the water.
Give a quick stir and bring it to a boil. Now cover the pot and continue to cook on medium heat stirring it occasionally.
Meanwhile, in a mortar and pestle coarsely ground the ginger and garlic just to open the flavour. You donβt need to ground them into fine paste.
Dry roast the sichuan peppercorns for about a minute or until it is roasted well.
Add it to the ground ginger garlic and ground them together. You can also crush them seperately in between your palms and keep aside.
After cooking the pork for about 15 minutes add in the soaked dry bamboo shoot. You can also add in the soaked water. Add water if required and continue to cook for about 15 minutes.
Add in the bitter eggplant, give a quick mix and continue to cook for 10 to 12 minutes.
Note: I kept the bitter eggplant whole so that in the cooking process it doesnβt get mushy and stays in shape. Just gave half or cross cuts so the spices and flavor penetrates.
Add in the crushed ginger, garlic and sichuan peppercorns. Give a quick mix and cook for 2 to 3 minutes and take off the heat.
Your smoked pork with butter eggplant and dry bamboo shoot is ready. Enjoy with piping hot rice.
NOTES:
* You can substitute smoked pork for fresh pork. * If you canβt source dry bamboo shoot, you can use fermented bamboo shoot. * You can add one large tomato even though you use the bamboo shoot. If youβre not using bamboo shoot you need to add tomatoes. * You can make variations with bitter gourd or brinjal. Use any of these in place of bitter eggplant. * Add 1 or 2 naga king chilli for the extra heat. * Do not skip the sichuan peppercorns if available (mejenga seeds) for the authentic taste and flavor. * Use freshly ground ginger and garlic and not store bought ginger garlic paste. * Use freshly ground dry red chilli if not available then soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.
Smoked Pork With Bitter Eggplant And Dry Bamboo Shoot
Smoked pork with bitter eggplant and dry bamboo shoot is another delectable naga style pork. It is a traditional and authentic naga smoked pork recipe.Β Pork with bitter eggplant and dry bamboo shoot is an easy and simple recipe with limited ingredients.Β
Wash the dry bamboo shoot and soak them in cooking water for 5-10 minutes. Do not discard the water. You can use it while cooking.
Wash the smoked pork in warm water 2-3 times and add them in a pot or pan.Β
Add in ground chilli or chilli flakes/powder and salt as per taste.
Add in enough hot water that the pork is emerged well in the water.
Give a quick stir and bring it to a boil. Now cover the pot and continue to cook on medium heat stirring it occasionally.Β
Meanwhile, in a mortar and pestle coarsely ground the ginger and garlic just to open the flavour. You don't need to ground them into fine paste.
Dry roast the sichuan peppercorns for about a minute or until it is roasted well.Β
Add it to the ground ginger garlic and ground them together. You can also crush them seperately in between your palms and keep aside.
After cooking the pork for about 15 minutes add in the soaked dry bamboo shoot. You can also add in the soaked water. Add water if required and continue to cook for about 15 minutes.
Add in the bitter eggplant, give a quick mix and continue to cook for 10 to 12 minutes.Note: I kept the bitter eggplant whole so that in the cooking process it doesn't get mushy and stays in shape. Just gave half or cross cuts so the spices and flavor penetrates.
Add in the crushed ginger, garlic and sichuan peppercorns. Give a quick mix and cook for 2 to 3 minutes and take off the heat.
Your smoked pork with butter eggplant and dry bamboo shoot is ready. Enjoy with piping hot rice.Β
Video
Notes
You can substitute smoked pork for fresh pork.
If you can't source dry bamboo shoot, you can use fermented bamboo shoot.
You can add one large tomato even though you use bamboo shoot. If not using bamboo shoot you need to add tomato.
You can make variation with bitter gourd or brinjal. Use any of these in place of bitter eggplant.
Add 1 or 2 naga king chilli for the extra heat.
Do not skip the sichuan peppercorns if available (mejenga seeds) for the authentic taste and flavor.
Use freshly ground ginger and garlic and not store bought ginger garlic paste.
Use freshly ground dry red chilli if not available then soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.
INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUTΒ Β NAGA CUISINE
Well, if you make this naga style smoked pork with bitter eggplant and dry bamboo shoot recipe Iβll 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 tagΒ Akum Raj JamirΒ on Facebook andΒ akumrajjamirΒ on Instagram with hashtagΒ #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.
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.Isnβt it that super easy and simple?!
The ingredients for Naga style fish are also basic ingredients which are readily available locally. But if youβre 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,Β 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 thatβs the beauty of the Naga Cuisine. The final dishes are nutritious,Β 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 NAGAΒ STYLEΒ 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 βΒ The recipe uses Rohu fish. SUBSTITUTE AND VARIATION β 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 SHOOTSΒ β I have used fermented bamboo shoots as well as fermented bamboo shoot extract. SUBSTITUTE AND VARIATION β 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 β 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 β You can use dry red chilli or ground red chilli powder (local chilli powder)
GINGER β I have used normal ginger. SUBSTITUTE AND VARIATION β 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 β Regular variety of garlic is used. You can make a variation by using the Naga lasoon (garlic) also called as khuvie.
TOMATO β Normal tomatoes are used here. SUBSTITUTE β You can use local cherry tomatoes.
CORIANDER LEAVES β I have used coriander leavesΒ along with the stems which adds a nice flavor to the fish. SUBSTITUTE β You can use the local herb culantro / burmese coriander. You can also make a variation by adding palak saak aka spinach.
SALTΒ β Salt as per your taste
WATER β Water as required
HOW TO MAKEΒ 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 doΒ SUBSCRIBEΒ to my channel if you havenβt 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 Iβm 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:
β If one cannot source bamboo shoot or bamboo shoot extract you can skip it and cook with tomato. β Adding coriander leaves is optional but it adds a nice flavor and freshness. β Do not use store bought ginger garlic paste. I highly recommend using freshly ground ginger garlic. β Do not stir the fish in the cooking process. β You can also use cherry tomato instead of regular tomato or can totally skip the tomatoes if you donβt want to add. β This dish is served best the next day. β Raja Mircha lovers can add in chopped king chilly as per your heat preference for the extra heat and flavor.
This Naga style fish is an authentic and traditional naga fish recipe. It is a flavor pack dish and extremely delicious.Β This naga style fish is zero oil aka no oil fish recipe. Enjoy it with piping hot rice.
Course Main Course
Cuisine Indian, naga cuisine
Keyword boil fish, fish boil, healthy fish, naga cuisine, naga fish, zero oil 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 upto 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 approx 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.Β
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.
Video
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. Highly recommend to use 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.
INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUTΒ NAGA CUISINE
Well, if you make this naga style fish recipe Iβll 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 tagΒ Akum Raj JamirΒ on Facebook andΒ akumrajjamirΒ on Instagram with hashtagΒ #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.
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