Manipur Nga Atoiba Thongba River Fish Mustard Ginger Curry

Method

1. 1

   Season fish pieces with a pinch of turmeric and salt.

2. 2

   Heat 1 tbsp mustard oil to smoking in a pan.

3. 3

   Reduce to medium. Fry fish 2 minutes per side until lightly golden. Remove.

4. 4

   In the same pan add the ground mustard paste.

5. 5

   Fry stirring 2 minutes until the raw mustard smell softens.

6. 6

   Add ginger, garlic and turmeric. Stir 30 seconds.

7. 7

   Add 1.5 cups water and slit green chillies.

8. 8

   Bring to a boil — the broth should be thin and clear.

9. 9

   Return the fried fish to the broth. Simmer on medium 6 to 8 minutes until fish is completely cooked through.

10. 10

    Season with salt.

11. 11

    Garnish with maroi or spring onion. Serve the thin broth poured over steamed rice.