Kharisar tenga (Fermented bamboo shoot curry)

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Kharisar tenga (Fermented bamboo shoot curry)


  • 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


    • 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.
    • 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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