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Naga Recipe | Local Pond Fish Cooked with Fresh Bamboo Shoot Pieces

If you love fish but haven’t tasted one that has been cooked in Naga spices, then you are missing out big time. Naga fish dishes are easy to make and use minimal ingredients that help retain the freshness of the fish. And the secret to the unique Naga flavor is to add bamboo shoot to the spice mix. It also removes any fishy smell.

Today, we have a simple fish recipe made with easy-to-find ingredients and a taste that will not disappoint. This recipe has been contributed by Lilia Jimomi from Nagaland. Full recipe below:

Naga Fish Dish with Bamboo Shoot

Naga Fish Dish with Bamboo Shoot
  • Preparation time: 5 minutes 
  • Cooking time: 25 minutes. 
  • Serves: 6 
  • 6 Nos. of  fresh pond fish (We’ve used local pond fish, but you can use any freshwater fish)
  • 10 local red chilies (boiled and mashed into a paste)  
  • 1-2 King chilly (optional)
  • 2 large tomatoes 
  • 3 tablespoons of mustard oil 
  • ~200 gms of fresh bamboo shoots – cooked, and in big pieces
  • Some sliced ginger
  • Salt to taste
  • Garlic and fresh red chilies for garnish

Fresh local fish caught from the local pond in Nagaland

Fresh Local Pond Fish.

Fresh Bamboo Shoot Pieces


Fresh Bamboo Shoot Pieces 

Directions to Cook:

  • Clean the fish, removing the gut and the scales. Wash with water thoroughly. Then make 2-3 deep slashes across the body to make sure the spices go deep inside while cooking
  • Coat the fish lightly with salt both inside and out
  • Now line the fish carefully inside a medium-sized pan 
  • Now add all the ingredients (except fresh bamboo shoot) to the fish, add one cup of cold water, and cook it on high heat for a few minutes (Do not stir)
  • When it comes to a boil, lower the flame to medium heat. Keep adding water little by little. (use cold water. This will prevent the fish from sticking to each other and the pan)
  • Once it’s cooked, take the fish out of the pot and keep it aside
Making the Bamboo Shoot Mix
  • Now add the fresh bamboo shoot pieces into the same pot and mix them thoroughly into the remaining sauce/paste left after cooking the fish. You may add a little water if needed, and mix them well.

Cooked bamboo shoots mixed with a paste of chilies, tomatoes, ginger, and mustard oil.

Plating the Dish:
  • Put the bamboo shoot sauce mix into a serving dish and now add the fish pieces carefully on top of this mix
  • Garnish with sliced red chili and chopped garlic.

Our delicious fish dish is ready to be served with rice, some vegetables on the side, and a chutney. Bon Appétit!

Naga Fish Dish with Bamboo Shoot

Lilia Jimomi
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