Fresh river fish cooked in bastenga (bamboo shoot juice) is a delicacy in Nagaland. Made with minimal ingredients and easy to prepare, it is one of the many popular items often made during picnics and family outings by the riverside. Today’s recipe is made using three ingredients: river fish, bastenga, and lots of green chilies. This can stay in your fridge for days and can be relished as a side dish across many meals. Enjoy!
River Fish with Green Chilies and Bastenga
River Fish with Green Chilies and Bastenga
Ingredients:
- 2 Kgs of fresh river fish
- 10-15 fresh green chilies
- 1/2 cup bastenga (bamboo shoot juice)
- 1″ grated local ginger
- Salt to taste
Directions to cook:
- Wash the fish properly, changing the water multiple times – until it runs clean
- Chop the green chilies and add them to the fish
- Pour the bastenga (bamboo shoot juice)
- Add salt
- Mix the above ingredients carefully. Now add water such that it covers the whole mix
- Cover with a lid, and cook for about 25-30 mins (or until the fish is cooked)
- Remove the lid, and add the grated ginger. Let it simmer for 3-5 mins
- Serve with rice, chutney, and boiled vegetables on the side
Ready to cook | Add the chilies, salt, bastenga to the fish
Ready to cook | Add the chilies, salt, bastenga to the fish
Watch Full Recipe | River Fish with Green Chilies and Bastenga
Recipe contributions by local folks across kitchens in North East India.
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