Authentic Manipuri Nga Atoiba Thongba
A deeply comforting Manipuri fish curry featuring pan-fried fish chunks simmered in a light, aromatic potato-based broth. Seasoned with local herbs and ginger, it offers a soothing and earthy taste profile unique to Northeast Indian cuisine.
50min
Total Time
4
Servings
Manipuri
Cuisine
Recipe
1
Clean the fish chunks thoroughly and rub them with a pinch of turmeric powder and salt.
2
Heat mustard oil in a heavy-bottomed pan until smoking hot, then gently pan-fry the fish pieces until lightly golden on both sides. Remove and set aside.
3
In the remaining oil in the same pan, add the chopped onions and sauté until translucent.
4
Add the ginger paste and slit green chilies, cooking for another minute until the raw aroma disappears.
5
Add the potato chunks, remaining turmeric powder, cumin powder, and salt, tossing well to coat with the aromatics.
6
Pour in the warm water, cover the pan, and let it simmer on medium heat until the potatoes are tender and cooked through.
7
Carefully slide the fried fish pieces into the boiling broth, lower the heat, and simmer gently for about 5 minutes so the flavors meld.
8
Garnish with freshly chopped coriander leaves and serve hot with steamed plain rice.
Ingredients
500g freshwater fish chunks (such as rohu or catla)
2 medium potatoes, peeled and cut into large chunks
1 large onion, finely chopped
1 tablespoon ginger paste
2-3 green chilies, slit
1 teaspoon turmeric powder
1 teaspoon roasted cumin powder
2 tablespoons mustard oil
Fresh coriander leaves for garnish
Salt to taste
2 cups warm water
*This AI-generated recipe may contain inaccuracies.