Nga Atoiba Thongba

Most common Manipuri style fish curry

Main Dish

Non-Vegetarian

Fish Meal

Kanglei

Curry

One Pan

Spicy

Nga Atoiba Thongba

Wednesday, February 16, 2022 By : KH MATHOU

5.0 1 Reviews Add Review

Most common Manipuri style fish curry

20 Ingredients
45 Mins
4 People

Manipuri cuisine is the traditional cuisine of the Manipur region, located in Northeast India. It is known for its unique flavours and the use of fresh, locally-sourced ingredients. One of the highlights of Manipuri cuisine is its seafood dishes, especially the fish dishes. Manipuri fish dishes are a staple in the local diet, and they are cooked in a variety of ways.
Translating to ‘broken fish curry’, Nga Atoiba Thongba is a favourite among the Meitei community and is a Manipuri ode to seafood which is considered to be medium spicy food. Most grand feast in Manipur will have this broken fish curry with some other fish curry made with different procedures. Made with a variety of vegetables and a spicy gravy this fish curry is totally unique/ The fish is usually unmarinated and lightly tossed in the sauce to break it down naturally and permeate the dish. A variety of vegetables of your choice (typically potatoes, tomatoes and peas) are cooked in a spicy gravy after which fresh pieces of unmarinated fish are lightly tossed in, naturally breaking down the fish. This allows for the fish to soak up the flavours of the gravy beautifully.  Traditionally the fish is cooked with the bones and skin for a more intense flavour.
The type of fish varies as per region, but flakier freshwater fish like tilapia and basa are preferred. A variety of spices help build depth in the curry as well as a few local ingredients that give it a distinctive Manipuri edge. Maru maraang, a mixture of toasted, powdered cumin and coriander seeds and maroi napakpi, (chive roots).
In Manipur, the dish is made using freshwater fish, since the state is filled with lakes and rivers. But this recipe can use any fish, saltwater or freshwater, such as seer, tilapia and more.

Nga Atoiba Thongba

Preparation Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

Servings
4 servings

Ingredients
20 ingredients

Directions
11 steps

Ingredients

Primary

	400 g - Tilapia
	2 medium sized - Onion You can use baby onions (10-15 pieces), Local says it is more tasty.
	2 medium sized - Potato
	2 medium sized - Tomato
	4 cloves or 1/2 bulb - Garlic
	2-3 pieces of thumb sized - Ginger
	4-5 pieces - Chili fresh is preferred
	2 pieces (shredded) - Bay leaf
	1 tbsp - Mustard Oil
	1 tsp - Turmeric powder
	1 tsp - Red Chili powder
	1 tbsp - Maru Marang A mixture of cumin and coriander seed powder
	1 tsp - Coriander seed powder Skip if you have Maru Marang
	1 tsp - Cumin powder Skip if you have Maru Marang
	1 pinch - Asafoetida (Hing)
	1 bunch - Hooker Chives
	a small bunch - Coriander leaves
	to taste - Salt
	a small bunch - Hooker Chives roots
	1/2 cup - Peas

Directions

1 Preparing the veg ingredients
Wash and chop up the onions, potato, tomatoes into smaller pieces or cubes.
2 Pounding and Chopping
Pound the Garlic, Ginger and Hooker Chives roots. Chop up the Hooker Chives leaves.
3 Prepare the fish
Clean and prep your fish and cut it into pieces. You can remove the bones.
4 The tempering
Heat the oil in a pan and add the Asafoetida (Hing). This will ensure the hing’s flavor to get infused in the oil. It also helps in neutralizing the fishy smell in the dish. Fry it for a few seconds.
5
Add the bay leaf and fry it for another few seconds. Add the onions and fry them till soften. Now add the pounded garlic, ginger and hooker chives leaves and roots, Stir and fry them for a few seconds till soften.
6
Add Machal or coriander seed and cumin powder, stir it for a few seconds then toss in the chopped potatoes and cook everything together until the onions start to brown.
7
Add the turmeric and red chilli powder. In few seconds it will be sticky so stair it well. You can add 1 tbsp of water if it is too sticky.
8 Adding the Vegetables
Add the chopped tomatoes, green peas, fresh chillies, you can add other vegetable if you like. Fry them for a minute.
9 Add the Fish
Now, add the fish. Make sure that the ingredients are mixed really well before you add the fish. You can add little amount of salt and turmeric powder to coat the fresh fish before putting into the pan. Fry and keep it for 3-4 minutes, stir it well so that the fish will not stick to the pan and it’s coated with the spices and ingredients.
10 The Cooking
Add 1 ½ cups of water or your desired amount but it should be gravy after the water evaporates. Bring the dish to a boil. Cover it with a lid and let it cook on high heat for 10 minutes.
11 Finishing
Open the lid and add salt to taste. Cook it for 4-5 minutes, make it the water consistency right. Add the coriander leaves.