Manipur Singju Salad Raw Vegetable Fermented Fish

Method

1. 1

   Prepare the banana flower: If using banana flower, peel away the outer dark petals to reach the tender pale inner portions. Slice very thin. Immediately soak in a bowl of water with 1/4 tsp turmeric and salt — this prevents browning.

2. 2

   Prepare the cabbage and raw papaya: Shred the cabbage very finely — thin shreds ensure it mixes well with the other ingredients. Peel and coarsely grate the raw papaya.

3. 3

   Roast the ngari, chilli and garlic: Roast ngari over a flame for 30 seconds. Roast dried red chilli in a dry pan for 2 minutes until darkened. Roast garlic cloves over flame until softened inside and charred outside. Cool and peel garlic.

4. 4

   Pound the ngari, chilli and garlic: In a mortar, pound the roasted ngari, roasted red chilli and roasted garlic together into a rough, textured paste. This is the dressing of the singju.

5. 5

   Drain the banana flower: Drain the soaked banana flower slices. Squeeze out all water.

6. 6

   Combine all vegetables: In a wide bowl combine the very finely shredded cabbage, grated raw papaya and drained banana flower.

7. 7

   Add the pounded dressing: Add the pounded ngari-chilli-garlic mixture to the vegetables. Toss thoroughly so the paste coats every piece of vegetable.

8. 8

   Add mustard oil: Add just 3 to 4 drops of raw mustard oil. Toss.

9. 9

   Add fresh herbs: Add chopped coriander leaves, sliced spring onions and sliced fresh green chilli. Toss once more.

10. 10

    Taste and serve: Taste the singju. It should be crunchy, intensely savoury from the ngari, sharp from the chilli and fresh from the herbs. Serve immediately as the vegetables go soft quickly after dressing.

11. 11

    Note: Singju is the Manipuri raw vegetable salad — eaten as an appetiser or between-course preparation before the main meal. The dressing of roasted ngari, roasted chilli and roasted garlic is the basis of many Manipuri preparations. Singju changes by season depending on the available vegetables — in lotus season, lotus stem is added; during yam season, raw yam strips are included. It is also a common street food in Imphal markets.