Fresh freshwater fish cooked in a light curry with ngari, green chilli, onion and the herb maroi nakuppi — the everyday fish curry of the Manipuri valley communities who fish in Loktak Lake. Lighter and fresher than most Indian fish curries.
Ingredients
500 g fresh freshwater fish — whole small fish or cut into pieces (any river fish; rohu, catfish or tilapia work well)
1/2 tsp turmeric for marinating
salt for marinating
2 tbsp mustard oil
1 onion — finely chopped
4 garlic cloves — finely chopped
1 inch ginger — finely grated
2 to 3 green chilli — slit
1 ngari (roasted briefly) — optional
1/2 tsp turmeric
1 tsp red chilli powder
1 cup water
spring onions and coriander leaves for garnish
Method
Marinate the fish: Rub the fish pieces with 1/2 tsp turmeric and salt. Rest 10 minutes.
Heat mustard oil until smoking: Heat 2 tbsp mustard oil in a wide pan until smoking. Reduce to medium.
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.
In the same oil cook onion: Add finely chopped onion. Cook 6 minutes until translucent and lightly golden.
Add garlic, ginger and green chilli: Add finely chopped garlic, grated ginger and slit green chilli. Stir 1 to 2 minutes.
Add ngari: If using, crumble the roasted ngari into the pan. Stir and cook 1 minute — the ngari flavour will infuse the oil.
Add spices: Turn to low. Add turmeric and red chilli powder. Stir 1 minute.
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.
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.
Serve: Garnish with sliced spring onions and coriander leaves. Serve with steamed rice.
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.