Fermented bamboo shoot (soibum, in Manipuri language) cook with fish is a dish everyone should have at least. And I assure you that you will love to eat again and again. It tastes good when used the authentic shoot which is available widely in Manipur. However, one can also use the canned or bottled soibum to prepare the dish. The taste may vary a little but nonetheless it is equally delectable.
In my recipe I have
used the bottled one, widely available in the many stores.
Ingredients
1.
Pieces of fried Rohu
fish (any fish) (2-4, if big cut the pieces half)
2.
Soibum/fermented bamboo
shoot (2 cups, washed 4-5 times and squeezed)
3.
One small size potato
(peeled and cut) (OPTIONAL)
4.
Green chillies (3-5) or
Bhut Jolokia/ghost chilli (1)
5.
One small onion (thinly
sliced)
6.
Chinese chives (few
strands, cut into an inch length)
7.
Chopped ginger and
garlic (1 tsp each)
8.
Bay leaf (1)
9.
Whole jeera/cumin and fenugreek
seeds (methi) & mustard seeds
10.
Turmeric powder (2tsp)
& Asafoetida/hing (1/2tsp)
11.
Coriander and cumin
powder (one tsp each)
12.
Red chilli powder and
salt to taste
13.
Fish masala/garam masala
(one 2 tsp spoon)
14.
Fresh coriander leaves
15.
Citrus microptera (1
small piece)
16.
Mustard oil (3-4 tbsp)
Method
Heat oil in a pan. Add
whole jeera, methi & mustard seeds one after another. Allow them to
splatter, then add bay leaf ginger-garlic, sliced onions, Saute for a while and
add few pieces of Chinese chives. Add the washed bamboo shoots along with turmeric,
coriander and cumin powder. Stir and mix well. Add few red chillies and cook
for some more time.
Add the fried fish to
the mixture. To this add garam masala, potato (optional) and salt to taste. Mix
well and add some water and cover the vessel. Garnish with coriander leaves.
Serve hot with rice. Happy eating.
