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Monday, November 1, 2010

Maccha karadi ( Fish cooked with bamboo shoots )

An Odia delicacy made with fish and bamboo shoots, this hardly calls for any expensive ingredient. The flavors of the fish and the unmistakable tartness of the bamboo combines with the pungent mustard, garlic and chilli paste to create the most unforgettable sensory experience . But do try this with caution as 'karadi' is more of an acquired taste. Highly recommended for those who like to get adventurous with food !

Cooking Time Required : 15 mins


  • 1 small bowl of Karadi ( bamboo shoots )
  • 1 large portion of fish ( Rohu/Catla, preferably the fatty(stomach) part of the fish )
  • 1 tsp mustard seeds 
  • 2-3 flakes of garlic 
  • 1-2 nos green chilli 
  • 2 tsp mustard oil 
  • salt to taste
  • pinch of turmeric

Preparation: Grind the mustard seeds ( keeping aside a few for tempering ) along with the garlic pods into a fine paste.

Marinate the fish with salt and turmeric for 10 mins.

Cooking: Heat a pan and drizzle with oil. Fry the fish till it turns slightly brownish.Keep aside.

Heat a wok. Pour 2 tsp oil into it . Add the mustard seeds and green chilli ( slit into two ). When the seeds start spluttering, add the fried fish and crush it slightly. Fry it for 2-3 mins.

Dissolve the mustard-garlic paste in a cup of water. Let it stand for 5 mins before pouring the liquid portion carefully into the wok. Bring it to a boil and add the bamboo shoots along a pinch of turmeric and salt.

Allow to cook on low flame for about 10-12 mins or till the bamboo shoots turn tender. Serve with rice.

Bamboo Shoots


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