Fish and Bamboo-Shoot Curry | How to make Fish and Bamboo-Shoot Curry

By Christina Panmei  |  20th Sep 2015  |  
1 review Rate It!
  • Fish and Bamboo-Shoot Curry, How to make Fish and Bamboo-Shoot Curry
Fish and Bamboo-Shoot Curryby Christina Panmei
  • Prep Time

    0

    mins
  • Cook Time

    40

    mins
  • Serves

    4

    People

47

1





About Fish and Bamboo-Shoot Curry

Fish and Bamboo-Shoot Curry is delicious and authentic dish. Fish and Bamboo-Shoot Curry by Christina Panmei is a great option when you want something interesting to eat at home. Restaurant style Fish and Bamboo-Shoot Curry is liked by most people . The preparation time of this recipe is few minutes and it takes 40 minutes to cook it properly. Fish and Bamboo-Shoot Curry is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Fish and Bamboo-Shoot Curry. Fish and Bamboo-Shoot Curry is an amazing dish which is perfectly appropriate for any occasion. Fish and Bamboo-Shoot Curry is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Fish and Bamboo-Shoot Curry at your home.

Fish and Bamboo-Shoot Curry

Ingredients to make Fish and Bamboo-Shoot Curry

  • 1 Kilo - Rohu Fish curry cut
  • 2 Tbsp - Mustard Oil
  • 2-3 - Big Tomatoes cut into 4 equal pieces
  • 2 - Big Onions diced
  • 1 Cup - Bamboo-Shoot
  • 5 - Green Chillies slit in half
  • 1 - Garlic Pod the cloves crushed
  • 2 Tsp - Turmeric Powder
  • 1/2 Tsp - Red Chilli Powder
  • 500 ml - Water
  • 1 Cup - Spring Onion Greens chopped
  • Salt as per taste
  • 1 Tsp - Red Chilli Powder
  • Oil to deep fry Fish pieces

How to make Fish and Bamboo-Shoot Curry

  1. Marinate the fish pieces with a teaspoon each of red chili powder and turmeric powder. Add salt, mix, and keep aside while you heat up the oil. Once the oil is hot, deep fry the fish till the pieces are evenly browned on both side.
  2. Taking a pan, heat 2 Tbsp of mustard oil till the raw smell is gone or till you see the oil begin to smoke. Add the diced onions and fry till translucent.
  3. Now, add tomatoes, green chilies, garlic pods, and remaining turmeric powder, stirring it well to combine, about 5 - 8 minutes.
  4. Then, put in the bamboo-shoot and water, cover the pot, and cook till the water starts boiling. Let boil for some time, after which you may reduce the flame to simmer and cook for about 10 to 15 minutes.
  5. Finally, add the fried fish pieces, cook for another ten minutes, put in the spring onion leaves. Turn off flame, give the curry a gentle stir making sure not to break the fish pieces, and curry is done.

Reviews for Fish and Bamboo-Shoot Curry (1)

Sujata Limbu2 years ago

looks delicious and also simple to cook :D
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