Fermented bamboo shoot&salted dry fish with ghost chilli

Name: Fermented bamboo shoot&salted dry fish with ghost chilli
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 salted fish; 5 grams small dry fish; 3 piece Ghost chilli (Bhut jokokia or naga king chilli); 2 piece fermented bamboo shoot; 7 pieces of sichuan pepper (chinese coriander); 8 garlic cloves; 1/2 tbsp fresh ginger paste; 3 piece potatoes; 2 piece tomatoes; salt

Mia Chan @cook_3624597

This cuisine is definitely not for the vast majority of western palates but for the curious eaters 😄 it's a Naga cuisine, the simplicity in this recipe just adds to the charm of Nagaland cuisine.

Mia Chan @cook_3624597

This cuisine is definitely not for the vast majority of western palates but for the curious eaters 😄 it's a Naga cuisine, the simplicity in this recipe just adds to the charm of Nagaland cuisine.

Saved

Ingredients

20 mins

2 servings

fish
2salted fish
5 gramssmall dry fish
3 pieceGhost chilli (Bhut jokokia or naga king chilli)
2 piecefermented bamboo shoot
7pieces of sichuan pepper (chinese coriander)
8garlic cloves
1/2 tbspfresh ginger paste
3 piecepotatoes
2 piecetomatoes
salt

Saved

Steps

20 mins

1

A quick snapshot of the main ingredients.
2

Shred the fermented bamboo shoot
3

Sichuan pepper gives such a nice aroma and taste.
4

Put the ingredients in a cooking pot, add 3cups of water (400ml) , flavor with salt and cook for 15-20 minutes. (Do not overcook)
5

Serve hot, eat and enjoy. Best with white rice :) additional: Great with smoked pork as well.