Kangshoi
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A light, brothy stew of seasonal vegetables with ginger, onion leaves and dried fish, eaten with rice every day in Manipur.
Region: ManipurOccasion: Everyday mealsTime: 30 minServes: 4Non-vegetarian
Ingredients
- 2 cups mixed vegetables (pumpkin, potato, cabbage, beans, peas), cut
- 1 small onion, sliced
- 1 inch ginger, crushed
- 3–4 small dried fish (nga tharoi) or 1 tbsp ngari
- 1 green chilli, slit
- 3 cups water
- Salt to taste
- A handful of chopped maroi (Manipuri chives) or spring onion
Method
- Roast the dried fish lightly in a dry pan and break it into pieces (or roast the ngari wrapped in leaf).
- Bring the water to a boil with the onion, ginger and green chilli.
- Add the harder vegetables first, then the softer ones, and cook until tender.
- Add the fish and salt and simmer for 5 minutes.
- Finish with chopped maroi or spring onion and serve hot with rice.
History
Kangshoi (also called chamthong in some homes) is one of the oldest everyday dishes of the Meitei. It uses little or no oil, as is typical of Manipuri cooking.
Significance
It is a simple, nourishing dish made with whatever vegetables are in season, and is often one of the courses at a Manipuri feast.