Mizoram Bai

Ingredients

• 600g fish (bamboo shoot-flavored or catfish), cut into 4cm pieces
• 300g bamboo shoot (fresh or canned), drained and halved lengthwise
• 100g onion, sliced
• 30g ginger, sliced thin
• 8 garlic cloves, minced
• 6 green chilies, slit lengthwise
• 15g cilantro, chopped
• 8g cumin seeds
• 10g kosher salt
• 5g turmeric powder
• 30ml oil
• 400ml water

Method

1. 1
   Heat oil in heavy-bottomed pot over medium-high heat; add cumin seeds and bloom 45 seconds until fragrant.
2. 2
   Add sliced onion; cook 3 minutes until softened, then add ginger slices and minced garlic, cook 2 minutes until aromatic.
3. 3
   Stir in turmeric powder; bloom 30 seconds, then add fish pieces gently and stir to coat.
4. 4
   Pour water into pot; bring to gentle boil, then add bamboo shoot pieces and green chilies.
5. 5
   Reduce to simmer, cover partially, and cook 20 minutes until fish is opaque throughout and bamboo is tender.
6. 6
   Season with salt; fold in chopped cilantro.
7. 7
   Serve hot with steamed rice.