Manipur Nga Atoiba Thongba Fish Curry Meitei

Method

1. 1

   Marinate the fish: Rub the fish pieces with 1/2 tsp turmeric and salt. Rest 10 minutes.

2. 2

   Heat mustard oil until smoking: Heat 2 tbsp mustard oil in a wide pan until smoking. Reduce to medium.

3. 3

   Lightly fry the fish: Add the marinated fish pieces. Fry for 1.5 to 2 minutes per side until lightly golden. Remove and keep aside — the fish will finish cooking in the curry.

4. 4

   In the same oil cook onion: Add finely chopped onion. Cook 6 minutes until translucent and lightly golden.

5. 5

   Add garlic, ginger and green chilli: Add finely chopped garlic, grated ginger and slit green chilli. Stir 1 to 2 minutes.

6. 6

   Add ngari: If using, crumble the roasted ngari into the pan. Stir and cook 1 minute — the ngari flavour will infuse the oil.

7. 7

   Add spices: Turn to low. Add turmeric and red chilli powder. Stir 1 minute.

8. 8

   Add water and bring to simmer: Add 1 cup water. Add salt (be careful if using ngari — it adds saltiness). Bring to a gentle simmer.

9. 9

   Add fried fish: Place the partially cooked fish pieces back into the simmering curry. Cook on low heat for 6 to 8 minutes until the fish is fully cooked through. Do not stir — gently shake the pan sideways.

10. 10

    Serve: Garnish with sliced spring onions and coriander leaves. Serve with steamed rice.

11. 11

    Note: Nga Atoiba Thongba (nga = fish, thongba = curry/broth in Meitei) is the everyday fish curry of the valley communities of Manipur who have fished in Loktak Lake and the Imphal river system for generations. Loktak Lake — the largest freshwater lake in northeastern India — is the primary source of fresh fish for the Imphal valley. The curry is deliberately light and fresh-tasting — less heavily spiced than most Indian fish curries, allowing the clean freshwater fish flavour to come through.