Ao Style Smoked Fish Curry
Smoked river fish simmered in a light tomato and chilli broth, a common Ao Naga preparation from Mokokchung's riverside villages.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 250 kcal
Equipment
- •Pot
Nutrition
Per serving, approximate
- Calories
- 250 kcal
- fat
- 14 g
- carbs
- 6 g
- fibre
- 2 g
- protein
- 22 g
- calories
- 250 kcal
Instructions
- 1
Rinse the smoked fish gently to wash off excess burnt bits. Keep the pieces whole.
- 2
Heat a pot. Fry the onion, ginger and garlic gently until they smell fragrant.
- 3
Add the chopped tomato. Cook until it softens into a thick mush.
- 4
Pour in the water. Bring it to a gentle boil.
- 5
Add the smoked fish pieces and the slit green chilli.
- 6
Simmer gently on low heat for 12–15 minutes. Take care not to break the fish.
- 7
Taste the broth first, as smoked fish is already salty. Add salt to season.
- 8
Serve hot with rice.
Chef's tips
Stir very gently so the smoked fish pieces stay whole in the broth.
Ingredient substitutions
- smoked fish → fresh river fish, lightly pan-seared first
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on low heat to avoid breaking the fish further.
Common mistakes to avoid
- •Stirring too roughly, which breaks the delicate smoked fish apart.
Serving suggestions
Cooked Ao Style Smoked Fish Curry?
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