Kongreng Kangou

Mussel Stir Fried

Image: Rita Khomdram @blogspot.com

Side Dish

Non-Vegetarian

Sea food

Kanglei

Stir-Fry

Pressure Cooker & Pan

Spicy

Kongreng Kangou

Wednesday, November 1, 2023 By : Lukthel / Source / Credit Link :

5.0 1 Reviews Add Review

Mussel Stir Fried

13 Ingredients
45 Mins
4 People

"Kongreg Kanghou" is a traditional Manipuri curry known for its unique blend of flavors and the creative use of indigenous ingredients. This curry is a testament to the rich culinary heritage of Manipur, a state in Northeastern India.
The dish is prepared by stir frying the boiled mussels and incorporating it into a flavorful, aromatic curry. The spices and seasonings used in Kongreng Kanghou can vary, but they often include ingredients like garlic, ginger, turmeric, green chilies, and other local herbs and spices.
Kongreng Kanghou is often enjoyed with rice, and it's a beloved and unique dish that showcases the creativity and resourcefulness of Manipuri cuisine. The combination of fresh, locally sourced ingredients and the skillful use of spices results in a dish that's not only delicious but also a representation of Manipur's diverse culinary traditions.
Since mussels in Manipur are harvested from rivers water, they need to be cleaned properly. They are bought the day before and soak in water with some grains of rice overnight so that the debris comes out. If you are using the cultured ones, this step of soaking overnight can be done away with.

Kongreng Kangou

Preparation Time
10 minutes

Cook Time
35 minutes

Total Time
45 minutes

Servings
4 servings

Ingredients
13 ingredients

Directions
6 steps

Ingredients

Primary

	1 Kg - Mussel (Kongreng)
	2 Medium Size - Potato
	5 tbsp - Edible oil
	1/2 cup chopped - Chinese chives
	1/2 cup chopped - Hooker chives / Winter leek
	10 stalks - Spring onion
	1 tbsp - Ginger garlic paste
	1 tsp - Cumin powder
	1 tbsp - Machal Powder
	1 tsp - Turmeric Powder
	1/2 cup chopped - Spring onion leaves
	10 pieces, slit lengthwise - Green chilli
	To taste - Salt

Directions

1
Wash the mussels and boil till they open up. Remove from heat, drain and transfer onto a plate. Separate the flesh and wash for 5/6 times squeezing out the remaining debris or wash till the water runs almost clear. Cut the flesh into smaller pieces if the mussels are mature ones and keep aside.
2
In a Wok or Skillet heat the oil till smoking and add half of the green chillies, Chinese chives, Winter leek / Hooker chives, Ginger garlic paste, stir well and cook for 2 minutes.
3
Add Cumin powder, Machal powder, Turmeric powder and stir well.
4
Add the prepared mussels, cook for few minutes. Add the potatoes and cook covered on low flame stirring in between to prevent burning.
5
When the potatoes are half done, add the spring onion stalks cut into 1 inch long, add remaining green chillies, salt and cook till the potatoes are tender.
6
Turn off the heat, transfer onto a plate and serve as a side dish garnished with chopped spring onion green leaves.