Nagaland fish stew in one of my favourites and tastes divine with saffron Basmati steamed rice and red chilli pickle. My mouth is watering already and I am sure that you too are salivating by now! So, here we go....
Ingredients:
1 tbsp Assam skin (it's like tamarind and often used in Naga recipes to make the dish sour
1 tbsp Assam skin juice
2 tbsp garlic chilli paste
1 tbsp garlic paste
1 1/2 tsp red chilli powder
1 piece bua belamning (a sour fruit green in colour)
1/2 cup chopped spinach leaves
2 whole-dried red chilli
200 gm fish
1 tbsp sugar
Salt to taste
1/2 cup water
Method:
Heat oil in pan and fry garlic till fragrant and golden brown. Add spinach leaves chopped and fry for a while till tender. Add Assam skin, dried chilli, Assam skin juice and stir fry for a while.
Add fish in and saute for 3-4 minutes. Add water and let it simmer for a few minutes till done.
Add salt, red chilli powder and sugar to taste. Serve hot with Basmati rice and red chilli pickle.
