Authentic Tripuri Mui Borok Gudok with Warm Steamed Rice
Experience the smoky and aromatic flavors of Northeast India with this traditional fermented fish and bamboo shoot stew. Packed with fresh vegetables and local herbs, it is a comforting delicacy best enjoyed with simple steamed rice.
55min
Total Time
4
Servings
Tripuri
Cuisine
Recipe
1
Clean and wash the fermented dry fish thoroughly with warm water.
2
In a deep pot, combine the bamboo shoots, jackfruit pieces, and assorted vegetables with water.
3
Add the ginger paste, green chillies, and fermented fish into the pot.
4
Cover and boil over medium heat until all the vegetables and jackfruit are tender and fully cooked.
5
Mash some of the cooked vegetables slightly to thicken the broth naturally.
6
Season with salt, garnish with chopped coriander leaves, and serve hot with steamed rice.
Ingredients
200g fermented dry fish (berma)
1 cup sliced bamboo shoots
150g green jackfruit pieces
2 cups assorted fresh vegetables (yardlong beans, aubergine, potatoes)
4-6 local green chillies
1 tbsp ginger paste
1 bunch fresh coriander leaves
4 cups water
Salt to taste
*This AI-generated recipe may contain inaccuracies.