Naga Fish Dishes: Traditional Curries & Pongsen Style
I bring the real taste of Nagaland to Bangalore with my fresh water fish curries, traditional Pongsen-style steamed fish, and tangy dried fish chutneys, all cooked fresh in my home kitchen.
This is how I make fish Pongsen. I use fresh water fish and wrap it in leaves with herbs to steam. The result is so delicious.
A lovely lunch plate with dried fish, bamboo shoot curry, and a vegetable fry served with rice and pickles.
This is Pankaj fish cooked with banana flower, bamboo shoot, king chilli, and Naga Sichuan pepper. A very flavorful combination.
A perfectly fried river fish, crispy on the outside and soft on the inside, garnished with fresh herbs.
A beautiful dish of fish cooked with bamboo shoot, banana flower, and banana stem, garnished with fresh coriander.
A pot of Catla fish curry cooking with green beans and spices.
These are the fresh water fish I use to make my Pongsen style dish.
The cooked Pongsen style fish, ready to be eaten. You can see the fish head, which is a delicacy.
My Pongsen style fish, packed in containers and ready for delivery.
A spicy and tangy chutney made from river fish.
About From the Rivers & Seas: Fish Dishes
Cooking Pongsen-style fish here in Bangalore is a challenge without a traditional fireplace, so I have developed a steaming method using fresh leaves and local herbs that captures that authentic, smoky flavour. It is not just about the fish; it is about recreating the exact texture and aroma I grew up with, ensuring every bite feels like home.
When you order fish from my kitchen, you are getting the real Naga experience. I work with fresh water fish, selecting pieces that hold up well to our traditional boiling and steaming methods. My signature Pongsen style involves wrapping the fish in leaves to lock in the moisture and the distinct fragrance of herbs. It is a slow, careful process that respects the ingredient.
My curries are rarely the same twice because I cook with the season. You will often find me pairing fresh fish with bamboo shoot for that signature sour-spicy profile, or using banana flower and stem to add texture. I don't shy away from heat; the Raja Mircha, or King Chilli, is a staple in my kitchen, used sparingly to balance the richness of the fish.
Everything is made to order in my Koramangala kitchen. Because I do not have a massive commercial setup, I focus on small, consistent batches to keep the quality high. If you are curious about the dried fish, I prepare that as a sharp, tangy chutney that cuts through the richness of any meal. Whether you want a simple fish fry or a complex curry cooked with Naga Sichuan pepper, send me a message and we can discuss what is fresh today.
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