Tangy Fermented Fish Curry
Tangy Fermented Fish Curry is a traditional Naga dish that is bursting with flavors and is a staple in Naga cuisine.
Ingredients
- 500g fermented fish
- 2 onions, finely chopped
- 4-5 green chilies, slit
- 1 tbsp ginger-garlic paste
- 1 tomato, chopped
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 cup water
- Salt to taste
- 2 tbsp mustard oil
- Fresh coriander leaves for garnish
Instructions
- Heat mustard oil in a pan and sauté the onions until golden brown.
- Add the green chilies and ginger-garlic paste, and cook for 2-3 minutes.
- Add the tomatoes and cook until they turn mushy.
- Now add the turmeric powder, red chili powder, cumin powder, and coriander powder. Cook for 5 minutes.
- Add the fermented fish and water. Simmer for 15-20 minutes.
- Garnish with fresh coriander leaves and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 12g
Supplies
Pan Spatula Knife Cutting Board
Tools
Stovetop
Serving suggestions
Serving Suggestions: Serve the Tangy Fermented Fish Curry with steamed rice and a side of fresh salad.
Tips & tricks
Tips: Adjust the spiciness according to your preference by adding more or less red chili powder.
Cost
$15