Naga Style Fish

By Akum Raj Jamir  |  1st Feb 2017  |  
4 from 1 review Rate It!
  • Photo of Naga Style Fish by Akum Raj Jamir at BetterButter
Naga Style Fishby Akum Raj Jamir
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About Naga Style Fish Recipe

This is a Naga Cuisine. Steamed or boiled fish with fermented bamboo shoots is one of the most popular delicacy of the Nagas and you will find it or will be served with it in each and every household of the Nagas.

Naga Style Fish is a delicious dish which is enjoyed by the people of every age group. The recipe by Akum Raj Jamir teaches how to make Naga Style Fish step by step in detail. This makes it easy to cook Naga Style Fish in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Naga Style Fish at home. This amazing and mouthwatering Naga Style Fish takes 10 minutes for the preparation and 20 minutes for cooking. The aroma of this Naga Style Fish is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Naga Style Fish is a good option for you. The flavour of Naga Style Fish is palatable and you will enjoy each and every bite of this. Try this Naga Style Fish and impress your family and friends.

Naga Style Fish

Ingredients to make Naga Style Fish

  • Fish - 500 gms
  • green chillies - 8-10 ( I used big and long ones) plus minus as per your heat preference.
  • garlic - 8-10 cloves
  • ginger - 2 inches roughly chopped
  • tomatoes - 2 medium chopped (optional)
  • Bamboo shoots - 2 tbsp
  • salt to taste
  • water as required
  • coriander leaves - few chopped

How to make Naga Style Fish

  1. Take the green chillies, ginger and garlic in a blender and blend it coarsely. You can even use a mortar and pestle to do it.
  2. In a pan take the fish and add all the ingredients except coriander leaves.
  3. Gently mix them well
  4. Now pour water covering the fish, cover the pan with lid and continue to cook. Before the water evaporates check the salt taste and add if needed but do not stir the fish.
  5. Let the water evaporate completely. Once the water is completely evaporated, simmer and add the coriander leaves.
  6. Gently spread it all over and let it stand on simmer without lid for about a min or two and take off the heat. Keep it open and let it cool down completely.
  7. This dish is served after completely getting cool down. It is best when served the next day.

My Tip:

I have used Rohu Fish, you can use any fish of your choice. Tomato is optional if using bamboo shoots. Since bamboo shoots is not easily available you can cooked this with tomatoes.

Reviews for Naga Style Fish (1)

Parul Goel3 years ago

very healthy dish!