Kanghou (Bamboo Shoot Curry)
A tangy Meitei curry made with fermented or fresh bamboo shoots simmered in a mildly spiced tomato gravy.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 150 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 9 g
- carbs
- 14 g
- fibre
- 5 g
- protein
- 3 g
- calories
- 150 kcal
Instructions
- 1
If using fresh bamboo shoot, boil the slices in water for 10 minutes. Drain well to remove bitterness.
- 2
Heat mustard oil in a kadai (deep curved pan). Fry the onion until golden.
- 3
Add the garlic and ginger. Fry until they smell fragrant.
- 4
Stir in the chopped tomato. Cook until it breaks down into a soft mash.
- 5
Add the turmeric and chilli powder. Stir well to mix.
- 6
Add the bamboo shoot slices. Mix well with the masala (spice mix).
- 7
Pour in the water. Bring it to a gentle simmer.
- 8
Cook uncovered for 15 minutes. The bamboo shoot should turn tender and the gravy will thicken.
- 9
Season with salt. Simmer for a final 2 minutes.
- 10
Serve hot with steamed rice.
Chef's tips
Boil fresh bamboo shoot first to remove its bitterness. Fermented soibum (bamboo shoot) does not need boiling and adds a distinct tang.
Ingredient substitutions
- fresh bamboo shoot → canned bamboo shoot, rinsed well
Storage
Refrigerate for up to 3 days in an airtight container.
Reheating
Reheat on the stovetop over medium heat until warmed through.
Common mistakes to avoid
- •Skipping the initial boiling step, which leaves fresh bamboo shoot unpleasantly bitter.
Serving suggestions
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