Fresh river fish cooked in a thin clear broth with mustard seeds, ginger and maroi — the clean, light fish curry of the Meitei people that avoids heavy spicing.
Ingredients
500g fresh river fish — cut into medium pieces (rohu, catla, or any freshwater fish)
1 tsp mustard seeds — ground with 2 tbsp water to a paste
1 tsp ginger — thinly sliced
3 garlic cloves — crushed
2 green chillies — slit
1/4 tsp turmeric
1 tbsp mustard oil
1.5 cups water
Salt to taste
1 bunch maroi (or spring onion) to garnish
Method
Season fish pieces with a pinch of turmeric and salt.
Heat 1 tbsp mustard oil to smoking in a pan.
Reduce to medium. Fry fish 2 minutes per side until lightly golden. Remove.
In the same pan add the ground mustard paste.
Fry stirring 2 minutes until the raw mustard smell softens.
Add ginger, garlic and turmeric. Stir 30 seconds.
Add 1.5 cups water and slit green chillies.
Bring to a boil — the broth should be thin and clear.
Return the fried fish to the broth. Simmer on medium 6 to 8 minutes until fish is completely cooked through.
Season with salt.
Garnish with maroi or spring onion. Serve the thin broth poured over steamed rice.