Dried river fish fried in mustard oil until intensely crispy and golden — the most popular market snack of Manipur sold at every Ima Keithel stall in Imphal.
Ingredients
300g dried river fish (small whole dried fish — available at Northeast Indian stores; or use any dried small fish)
1/4 tsp turmeric
1/4 tsp red chilli powder
Mustard oil for frying
Fresh green chilli and lemon to serve alongside
Method
Rinse the dried fish briefly under cold water.
Pat completely dry — excess moisture causes dangerous splattering in hot oil.
In a small bowl mix turmeric and red chilli powder.
Toss the dried fish in this mixture to coat lightly.
Heat mustard oil to smoking in a wide pan — enough oil to shallow-fry the fish in a single layer. Reduce to medium-high.
Add the dried fish in a single layer. They will sizzle vigorously.
Fry on medium-high heat for 3 to 4 minutes on each side until deeply golden, crispy throughout and slightly charred at the edges.
The fish should be completely crispy — when tapped they should sound hollow and snap rather than bend.
Drain on paper towels.
Serve immediately with fresh green chilli and a squeeze of lemon.