Entree: India – Manipur – Nga Atoiba Thongba (Manipuri stewed freshwater fish cooked with fermented fish and aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 28 min

Ingredients

- 1 lb (454 g) freshwater fish (rohu, catfish, or tilapia), cut into 6–8 pieces
- 2 tbsp (30 g) ngari (Manipuri fermented fish), finely crumbled
- 3 tbsp (45 ml) mustard oil
- 1 medium onion, finely chopped, approx. 1 cup (150 g)
- 1 tbsp (15 g) ginger-garlic paste
- 1 cup (240 g) ripe tomatoes, chopped
- 3–4 fresh green chilies, slit lengthwise
- 1/2 tsp (2.5 g) turmeric powder
- 1/2 tsp (2.5 g) ground black pepper
- 1 cup (240 ml) water or light fish stock
- 1 tsp (5 ml) vegetable oil (to fry fish lightly)
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (8 g) fresh cilantro (coriander) leaves, chopped, for garnish
- 1 small bunch chives or local onion chives (optional), chopped, for finishing

Instructions

1. Lightly season fish pieces with a pinch of salt and half of the turmeric. In a skillet, heat 1 tsp (5 ml) vegetable oil over medium heat and shallow-fry the fish pieces briefly until just golden on both sides, about 1–2 minutes per side; remove and set aside.
2. In a heavy pot, heat mustard oil over medium heat until it reaches a faintly smoky point, then reduce heat to medium-low and add chopped onions. Sauté until translucent and beginning to brown, about 6–8 minutes.
3. Add ginger-garlic paste and cook until raw aroma disappears, about 1–2 minutes. Stir in the crumbled ngari and cook for another 1 minute to bloom its flavor.
4. Add chopped tomatoes, remaining turmeric, and ground black pepper. Cook until tomatoes break down and oil separates slightly from the mixture, about 6–8 minutes.
5. Pour in water or fish stock and bring to a gentle simmer. Add the slit green chilies and return the fried fish pieces to the pot. Cover and simmer gently for 8–10 minutes, spooning sauce over the fish so it absorbs flavor.
6. Taste and adjust salt gently (ngari is salty, so add sparingly). If using, stir in chopped chives or a handful of cilantro just before removing from heat.
7. Serve hot garnished with coriander leaves, accompanied by steamed rice or local sticky rice for a traditional Manipuri meal.