Pangasius fish with Bamboo Shoot & Akhuni Stew in Naga style

Pangas Fish Stew 

This Pangasius fish stew from Nagaland is my favourite fish dish from North East India. It’s a very easy to cook however superlatively delicious dish. Traditionally we cook this dish with any fatty catfish, but I love to cook with Pankaj fish since the fat content is high and has layers of fish. The simple recipe is packed with amazing flavours from the fermented soya beans and bamboo shoots and the fish is delightful to taste and the gravy is uniquely intense, which leaves a beautiful jelly like texture when the dish cools.

INGREDIENTS

1.    Pangasius fish or any catfish 5- 6 pieces

2.    Salt as per taste

3.    Ghost Chili 1 large

4.    Fermented Soya beans or axone 50grams

5.    Fermented Bamboo shoot 30 grams

Ingredients for Naga style Fish stew

PREPARATION

1.    Take a deep pan then add the fish pieces, ghost chili, salt as per taste and 3 cups of water – stir, cover and cook it on medium frame for 10 minutes.

2.    Add the axone or fermented soya beans paste and bamboo shoot – stir, cover and cook it for 15 minutes.

3.    Now open cook it for 2 to 5 minutes until the gravy achieves the consistency of your choice.

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