Manipur Ushoi Leaf Vegetable Stir Fry Smoked Fish

Method

1. 1

   Wash the greens: Wash the leafy vegetables in 3 to 4 changes of water — leafy greens from markets carry soil and insects. Shake off excess water.

2. 2

   Chop roughly: Chop the leaves roughly — about 4 cm pieces. Include tender stems.

3. 3

   Prepare the dried/smoked fish: If using dried fish, break into small pieces. If using smoked fish, crumble or break into small bits. These are used as a flavouring agent — not as the main ingredient.

4. 4

   Heat mustard oil until smoking: Heat 3 tbsp mustard oil in a wide pan until smoking. Reduce to medium.

5. 5

   Fry the dried/smoked fish briefly: Add the fish pieces to the hot oil. Fry stirring for 1 minute until they sizzle and release their smoky, savoury aroma into the oil.

6. 6

   Add garlic: Add finely sliced garlic. Fry 30 seconds until golden.

7. 7

   Add green chilli: Add slit green chilli. Stir 15 seconds.

8. 8

   Add the wet leafy greens: Add all the chopped, still-slightly-wet leafy greens to the pan. The water droplets will cause sizzling. Add turmeric.

9. 9

   Stir fry on high heat: Increase to high heat. Stir continuously for 4 to 5 minutes until the greens are completely wilted, all the released water has evaporated and the greens are dry and slightly charred in places from the hot pan. Add salt.

10. 10

    Serve: Scatter spring onions. Serve as a side dish with steamed rice.

11. 11

    Note: The technique of using small amounts of dried or smoked fish as a flavouring agent in vegetables is characteristic of Manipuri and broader Northeast Indian cooking. This is similar to the Japanese use of dashi (fish stock) or the use of anchovy in Mediterranean cooking — a small amount of preserved fish transforms the flavour of vegetables significantly. In Manipur, this technique appears in nearly every vegetable preparation and reflects the food culture of a region where fish is the primary protein.