Manipur Eromba Mashed Vegetable Ngari Fermented Fish Essential

Method

1. 1

   Boil potatoes in salted water until completely soft.

2. 2

   Boil other vegetables separately until tender. Drain all and cool slightly.

3. 3

   Roast ngari pieces in a dry pan 2 minutes per side until they sizzle and the aroma intensifies.

4. 4

   Roast green chillies until slightly blistered. Roast garlic until golden. Cool briefly.

5. 5

   Pound the roasted ngari, green chillies and garlic together in a mortar to a coarse paste.

6. 6

   In a large bowl combine the boiled potatoes and boiled vegetables. Add the pounded ngari paste.

7. 7

   Mash everything together coarsely with a fork or by hand — the texture should be rough and textured, not smooth.

8. 8

   Eromba is always a chunky mash, never a smooth puree.

9. 9

   Add mustard oil. Mix well.

10. 10

    Taste before adding salt — the ngari is very salty and salt may not be needed.

11. 11

    Add fresh coriander. Mix.

12. 12

    Serve at room temperature alongside steamed rice.