Manipur Tan Nga Athouba Fried Dried Fish Manipuri

Method

1. 1

   Prepare the dried fish: If the dried fish are small, they can be fried whole. If larger, break or cut into 5 to 7 cm pieces. Rinse the dried fish briefly under cold water — just a quick rinse to remove any surface dust. Pat completely dry with paper towels. Moisture will cause excessive splattering when frying.

2. 2

   Optional: soak for 5 minutes if very salty: If the dried fish are extremely salty, soak in cold water for 5 minutes, then drain and dry thoroughly. Many dried fish preparations are heavily salted during drying.

3. 3

   Dust with turmeric: Sprinkle 1/2 tsp turmeric over the dried fish pieces. Toss lightly to coat. The turmeric adds colour and reduces any strong fish smell.

4. 4

   Heat mustard oil until smoking: Heat 3 tbsp mustard oil in a wide pan until smoking. Reduce to medium. The smoking mustard oil is essential — it creates the distinctly Manipuri character of the fried fish.

5. 5

   Add the dried fish carefully: Carefully add the dried fish to the hot oil. They will sizzle very actively — stand back slightly. Do not move them for 1 minute.

6. 6

   Fry first side until very crispy: Fry on medium heat for 2 to 3 minutes until the bottom is very crispy and golden. Dried fish fries quickly.

7. 7

   Flip carefully: Flip each piece with a slotted spoon. Fry the second side for 2 minutes.

8. 8

   Drain: Remove with a slotted spoon. Drain briefly on paper towels. The fried dried fish should be very crispy on the outside.

9. 9

   Taste before adding salt: Taste one piece — dried fish is usually already quite salty from the drying process. Add salt only if needed.

10. 10

    Serve alongside rice: Serve as a side dish with steamed rice, kangshoi soup and eromba. The crispy dried fish provides the salty, crispy, protein element of the Manipuri rice meal.

11. 11

    Note: Dried fish is central to the food culture of Manipur — the drying and preservation of freshwater fish from Loktak Lake and the Imphal river system has been practised for centuries as a way of preserving protein through the seasons. The sun-dried fish of Manipur have a distinctive flavour different from the dried fish of coastal regions. In the Meitei meal, some form of fish preparation — fresh, dried or fermented — appears at virtually every sitting.