Indian Carp Cooked With Fermented Bamboo Shoots (Maccha Karadi)
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An Odia delicacy made with fish and bamboo shoots, this hardly calls for any expensive ingredient.The flavors of the fish and the unmistakable tartness of the bamboo combines with the pungent mustard, garlic and chili paste to create the most unforgettable sensory experience.
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Ingredients
- 1 bamboo shoots small bowl (Karadi)
- 1 fish large portion, Rohu / Catla, preferably the fatty(stomach part of the fish )
- 1 teaspoon mustard seeds
- 2 garlic flakes
- 2 teaspoon mustard oil
- Salt to taste
- pinch turmeric
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Instructions
- Grind the mustard seeds ( keeping aside a few for tempering ) along with the garlic pods into a fine paste.
- Marinate the fish with salt and turmeric for 10 mins.
- Heat a pan and drizzle with oil. Fry the fish till it turns slightly brownish.Keep aside.
- Heat a wok. Pour 2 tsp oil into it . Add the mustard seeds and green chili ( slit into two ). When the seeds start spluttering, add the fried fish and crush it slightly. Fry it for 2-3 mins.
- Pour the mustard-garlic paste into the wok along with a cup of water. Bring it to a boil and add the bamboo shoots along a pinch of turmeric and salt.
- Allow to cook on low flame for about 10-12 mins or till the bamboo shoots turn tender. Serve with rice.
Recipe Nutrition
Calories: 35 kcal | Carbohydrates: 1 g | Protein: 1 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Cholesterol: 1 mg | Sodium: 1 mg | Potassium: 16 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1 IU | Vitamin C: 1 mg | Calcium: 6 mg | Iron: 1 mg
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