Mui Borok

If using fresh bamboo shoots, peel and slice thinly. Boil in salted water for 10–12 minutes to remove bitterness and any toxins. Drain and set aside. Canned bamboo shoots can be rinsed and used directly.

Wrap the berma (fermented dried fish) in foil and roast over a flame or in a dry pan for 2–3 minutes to reduce its strong smell and enhance flavour. Crumble or break into small pieces.

Heat mustard oil in a kadai over high heat until it reaches smoking point, then reduce to medium.

Add finely sliced onion and cook for 5–6 minutes until golden.

Add minced garlic, grated ginger, and slit green chillies. Sauté for 2 minutes.

Add turmeric powder and stir for 30 seconds.

Add the crumbled berma and cook for 2–3 minutes, stirring, until it is well incorporated into the masala.

Add the bamboo shoot slices and toss to coat with the spice mixture. Cook for 4–5 minutes.

Add 200 ml of water and season with salt (taste before adding salt as berma is already salty). Bring to a boil.

Reduce heat and simmer for 8–10 minutes until the bamboo shoots are tender and the gravy has reduced slightly.

Garnish with fresh coriander leaves and serve hot with steamed rice.