Fresh river fish cooked with tomato, ginger and mustard oil in a moderately thin gravy — a slightly more elaborated fish curry of the Meitei kitchen for special occasions.
Ingredients
500g river fish — cut into medium pieces
2 tomatoes — finely chopped
1 small onion — finely chopped
1 tbsp ginger — grated
3 garlic cloves — finely minced
2 green chillies — slit
2 tbsp mustard oil
1/2 tsp turmeric
1/4 tsp red chilli powder
1 cup water
Salt to taste
2 tbsp maroi or fresh coriander to garnish
Method
Marinate fish with a pinch of turmeric and salt for 10 minutes.
Heat 2 tbsp mustard oil to smoking in a pan.
Reduce to medium-high. Fry fish pieces 2 minutes per side until lightly golden. Remove.
In the same oil add finely chopped onion.
Cook 5 minutes until softened. Add grated ginger and minced garlic. Cook 2 minutes.
Add finely chopped tomatoes. Cook 6 to 7 minutes until completely soft and the oil just begins to separate.
Add remaining turmeric and red chilli powder. Stir 1 minute.
Add 1 cup water and slit green chillies. Bring to a simmer.
Return fried fish to the gravy. Simmer on medium heat 6 to 8 minutes until fish is cooked through.
Season with salt. Garnish with maroi or fresh coriander. Serve with steamed rice.