Mizo fish and vegetable stew
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River fish simmered with greens, bamboo shoot, ginger and chilli in a light, clear broth.
Region: MizoramOccasion: EverydayTime: 30 minServes: 4Non-vegetarian
Ingredients
- 500 g river fish, cleaned and cut into pieces
- 1 cup bamboo shoot, sliced
- 2 cups mustard greens or other leafy greens
- 1 tbsp ginger, sliced
- 3 green chillies, slit
- 1 tomato, chopped (optional)
- Salt to taste
- 4 cups water
Method
- Rub the fish with salt and keep aside for 10 minutes.
- Boil the water with ginger, chillies, tomato and bamboo shoot for 10 minutes.
- Add the fish and simmer gently for 8–10 minutes without stirring hard.
- Add the greens and cook until soft. Adjust salt.
- Serve hot with rice.
History
Rivers and streams in Mizoram have long supplied fish, which families cook simply, often boiled with vegetables.
Significance
This light stew is typical of the Mizo way of cooking with water rather than oil.