Nga thongba
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A Manipuri fish curry in which the fish is lightly fried and simmered with potato, onion and tomato in a thin, spiced gravy.
Region: ManipurOccasion: Everyday meals and festive lunchesTime: 45 minServes: 4Non-vegetarian
Ingredients
- 500 g river fish (rohu, sareng or local fish), cut into pieces
- 1 tsp turmeric
- Salt to taste
- 3 tbsp mustard oil
- 2 potatoes, cut into wedges
- 1 onion, sliced
- 1 tomato, chopped
- 1 tsp ginger-garlic paste
- 1 tsp red chilli powder
- 2 bay leaves
- 2 green chillies, slit
- A handful of coriander and maroi or spring onion
Method
- Rub the fish with turmeric and salt and lightly fry in mustard oil. Set aside.
- In the same oil fry the bay leaves, onion and potatoes until the onion is soft.
- Add ginger-garlic, tomato and chilli powder and cook until the tomato is soft.
- Add 2½ cups water and the green chillies and simmer until the potatoes are cooked.
- Add the fish carefully and simmer for 5–7 minutes.
- Finish with herbs and serve with rice.
History
Nga means fish in Manipuri and thongba means curry. Fish from Loktak and other wetlands is central to the Meitei diet.
Significance
Fish is offered at many Meitei rituals and festivals, and nga thongba is cooked for guests and family celebrations.