Aamat (Bastar Tribal Stew)
A light, tangy tribal stew of the Bastar region combining seasonal vegetables, bamboo shoot and freshwater fish, traditionally slow-cooked in a bamboo tube over open fire.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 180 kcal
Equipment
- •Clay pot or bamboo tube
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 8 g
- carbs
- 8 g
- fibre
- 3 g
- protein
- 18 g
- calories
- 180 kcal
Instructions
- 1
Heat mustard oil in a clay pot. Add garlic and green chillies, then fry them briefly.
- 2
Add tomato and turmeric. Cook until the tomato softens.
- 3
Pour in water to make a light broth. Bring it to a gentle simmer.
- 4
Add the bamboo shoot and seasonal greens. Simmer gently for 10 minutes.
- 5
Gently add the cleaned fish, tamarind pulp, and salt.
- 6
Simmer on low heat for 12-15 minutes until the fish is cooked through. Do not stir roughly.
- 7
Serve hot as a light stew alongside rice.
Chef's tips
Keep the broth light and avoid overcooking the delicate fish. Traditionally, this stew is cooked slowly in a sealed bamboo tube over hot embers for a smoky flavour, but a covered clay pot on low heat works well at home.
Ingredient substitutions
- small freshwater fish → crab or a mix of vegetables for a vegetarian version
Storage
Best eaten fresh; refrigerate leftovers for up to a day.
Reheating
Reheat gently on low heat to avoid overcooking the fish further.
Common mistakes to avoid
- •Boiling too hard, which breaks up the fish and makes the broth cloudy.
Serving suggestions
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