Introduction
Nga Atoiba Thongba is a beloved fish curry from Manipur, characterized by its light broth and the use of fresh herbs and spices.
- Ingredients:
- 400 g boneless fish (e.g., Basa), cut into cubes
- 10 baby onions or shallots
- 1 medium-sized potato, diced
- 2 medium-sized tomatoes, chopped
- 4 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 5 fresh chilies, slit
- 1/3 cup green peas
- 1 bay leaf
- 1 tbsp mustard oil
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- Instructions:
- Heat mustard oil in a pan; add bay leaf, garlic, and ginger; sauté until aromatic.
- Add onions and cook until translucent.
- Add tomatoes, turmeric, and red chili powder; cook until tomatoes are soft.
- Add potatoes and green peas; cook for a few minutes.
- Add fish pieces and cook until done.
- Add water to achieve desired consistency; simmer for 10-15 minutes.
- Pro Tips:
- Use fresh fish for the best taste.
- Adjust the spice levels according to preference.
- Serving Suggestions:
Serve Nga Atoiba Thongba hot with steamed white rice or manipuri chakhao (black rice) for a traditional and aromatic meal. Pair it with a side of Chamthong or a light salad like Singju to complete the experience.