Manipur Nga Thongba Fish Mustard Oil Tomato Meitei Curry

Method

1. 1

   Marinate fish with a pinch of turmeric and salt for 10 minutes.

2. 2

   Heat 2 tbsp mustard oil to smoking in a pan.

3. 3

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

4. 4

   In the same oil add finely chopped onion.

5. 5

   Cook 5 minutes until softened. Add grated ginger and minced garlic. Cook 2 minutes.

6. 6

   Add finely chopped tomatoes. Cook 6 to 7 minutes until completely soft and the oil just begins to separate.

7. 7

   Add remaining turmeric and red chilli powder. Stir 1 minute.

8. 8

   Add 1 cup water and slit green chillies. Bring to a simmer.

9. 9

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

10. 10

    Season with salt. Garnish with maroi or fresh coriander. Serve with steamed rice.