Authentic Manipuri Nga Atoiba Thongba with Warm Chakhao Amubi
Experience the delicate flavors of Manipur with this traditional chunky fish curry featuring potatoes and local herbs, served alongside fragrant black rice.
55min
Total Time
4
Servings
Manipuri
Cuisine
Recipe
1
Lightly marinate the fish chunks with a pinch of turmeric and salt, then shallow fry in a tablespoon of mustard oil until just golden. Set aside.
2
In a heavy-bottomed pan, heat the remaining mustard oil and sauté the chopped onions until translucent and fragrant.
3
Add the ginger-garlic paste, cumin powder, and remaining turmeric powder, cooking for a minute until aromatic.
4
Add the roughly broken boiled potatoes and sauté gently, coating them well with the spiced onion mixture.
5
Pour in two cups of water, bring the mixture to a rolling boil, and let it simmer for about ten minutes to form a light, flavorful broth.
6
Carefully slide the fried fish chunks and slit green chilies into the simmering broth.
7
Stir in the local herbs (or chives) and season with salt to taste, simmering gently for another five minutes.
8
Remove from heat and serve piping hot alongside freshly cooked warm black rice.
Ingredients
500g fresh river fish chunks, cleaned
2 large potatoes, boiled, peeled, and roughly broken into chunks
1 medium onion, finely chopped
2 tablespoons mustard oil
1 teaspoon ginger-garlic paste
1 teaspoon cumin powder
1 teaspoon turmeric powder
2 fresh green chilies, slit
A handful of fresh manipulated herbs like maroi nakuppi or finely chopped chives
Salt to taste
2 cups water
1 cup black aromatic rice (Chakhao Amubi) cooked separately
*This AI-generated recipe may contain inaccuracies.