River snails (tharoi) cooked in a thin broth with aquatic herbs and ngari — a unique preparation of communities living on and around Loktak Lake using the lake's own ingredients.
Ingredients
400g fresh river snails (tharoi — available at Loktak Lake area markets; or substitute with clams or mussels in shell)
2 cups water hyacinth stems (thambal ngou) or any aquatic vegetable — cut into 4 cm lengths
1 piece ngari — roasted and pounded
1 tsp ginger — thinly sliced
3 garlic cloves — crushed
2 green chillies — whole
1/4 tsp turmeric
1 tbsp mustard oil
Salt to taste
2 tbsp maroi or spring onion
Method
Prepare snails: soak fresh snails in cold salted water for 2 hours to purge.
Rinse thoroughly in several changes of cold water.
Remove the operculum (the small disc-like seal) from each snail.
If using clams or mussels: scrub well and remove beards.
Bring 2 cups water to a boil. Add sliced ginger, crushed garlic, whole green chillies and turmeric.
Add ngari paste. Stir.
Add the snails (or clams/mussels). Cook on medium heat for 10 to 12 minutes until all shells are open — discard any that do not open.
Add the water hyacinth stems or aquatic vegetable. Cook 5 minutes until tender.
Add 1 tbsp mustard oil directly. Stir.
Taste before adding salt. Garnish with maroi or spring onion. Serve with steamed rice.