Kharisar tenga (Fermented bamboo shoot curry)

Kharisar tenga or Fermented Bamboo Shoot Curry.

Ingredients

• Fish: 6 pieces Fermented bamboo shoot: 2 tbsps Boiled potato: 2 medium size Green chillies: 2 Hot water: 600 ml Mustard oil: to shallow fry the fish
• Mustard oil: 1 tbsp (to prepare the curry) Fenugreek seeds: a pinch Turmeric powder: 1/2 tsp Salt: to taste Sugar: 1/2 level tsp

Method

Step 1

Wash the fish and drain. Rub salt and turmeric powder to the fish. Fry the fish till half done. Peel the potatoes and mash well. Add turmeric powder and hot water and mix well. Heat mustard oil and temper the fenugreek seeds. Add the bamboo shoot and stir upon medium heat for about 1/2 a minute.

Step 2

Add the hot potato mixture and bring to boil. Sprinkle salt to taste and sugar. Cook for about 5-6 minutes and add the fish pieces. Cook till the fish pieces are tender. Add a couple of green chillies. Garnish and serve with a piece of lemon and a fresh chilli.

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