Mangnjoka Pittu with Lake Fish Stock Curry

 

Creating a dish with mangnjoka pittu (steamed cassava flour dish) and lake fish stock can result in a flavorful and comforting meal. Here's a simple recipe idea:

Mangnjoka Pittu with Lake Fish Stock Curry

Ingredients:

For Mangnjoka Pittu:

• 2 cups cassava flour
• 1/2 cup grated coconut (optional, for extra flavor)
• 1/2 tsp salt
• Water as needed

For Lake Fish Stock Curry:

• 2 cups fish stock (made from lake fish bones and trimmings)
• 1 lb fresh lake fish fillets or chunks
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, minced
• 1 medium tomato, diced
• 1 cup coconut milk
• 1 tbsp curry powder
• 1 tsp turmeric powder
• 2 green chilies, slit (adjust to taste)
• 2 tbsp vegetable oil
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Prepare the Mangnjoka Pittu:

   • In a large bowl, mix cassava flour with salt. Gradually add water, a tablespoon at a time, until the mixture resembles coarse breadcrumbs.
   • If using grated coconut, mix it in evenly.
   • Steam the mixture in a pittu steamer or a makeshift steamer for 10–15 minutes until light and fluffy.

2. Prepare the Lake Fish Stock Curry:

   • Heat oil in a large pan or pot over medium heat. Add onions and sauté until soft and translucent.
   • Stir in garlic, ginger, and green chilies, cooking until aromatic.
   • Add tomatoes, curry powder, and turmeric. Cook until the tomatoes break down into a paste.
   • Pour in the fish stock and bring to a boil. Simmer for 5 minutes to blend flavors.
   • Gently add the lake fish fillets and simmer for 5–7 minutes until cooked through.
   • Stir in coconut milk, season with salt and pepper, and simmer for another 2 minutes. Avoid overcooking to keep the fish tender.
   • Garnish with fresh cilantro.

3. Serve:

   • Plate the steamed mangnjoka pittu alongside the lake fish curry.
   • Optionally, spoon some curry over the pittu for a deliciously moist bite.

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