Sikkimese Bamboo Shoot and Pork Curry
Tender pork simmered with fermented bamboo shoot slices in a spiced gravy, showcasing Sikkim's forest-foraged ingredients.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 27 g
- carbs
- 10 g
- fibre
- 3 g
- protein
- 22 g
- calories
- 380 kcal
Instructions
- 1
Heat mustard oil in a heavy pot until it just smokes. Turn down the heat.
- 2
Add the dried red chilli, onion, garlic and ginger. Fry gently until golden.
- 3
Add the pork pieces. Fry over medium-high heat until browned on all sides.
- 4
Stir in the tomatoes and turmeric. Cook until the tomatoes break down into a soft paste.
- 5
Pour in enough water to just cover the pork. Bring it to a boil.
- 6
Cover with a lid and simmer for 25 minutes until the pork is nearly tender.
- 7
Add the sliced fermented bamboo shoot. Stir everything together well.
- 8
Simmer uncovered for another 15 minutes until the pork is fully tender and the gravy thickens.
- 9
Season with salt to taste. Serve hot.
Chef's tips
Rinse the fermented bamboo shoot quickly before cooking if it tastes too sour. Let the curry rest for a few minutes before serving so the flavours settle.
Ingredient substitutions
- pork → chicken thighs, reducing cooking time by 10 minutes
Storage
Refrigerate for up to 2 days; flavour improves overnight.
Reheating
Reheat on the stovetop over medium-low heat until warmed through.
Common mistakes to avoid
- •Adding the bamboo shoot too early, which makes it too soft and spoils its crunchy texture.
Serving suggestions
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