Ngaringkha Kangou

Fish head and intestine stir fried with vegetables

Image: Rita Khomdram @blogspot.com

Side Dish

Non-Vegetarian

Fish Meal

Kanglei

Stir-Fry

Spicy

Ngaringkha Kangou

Thursday, November 2, 2023 By : Lukthel / Source / Credit Link :

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Fish head and intestine stir fried with vegetables

16 Ingredients
40 Mins
4 People

Ngaringkha Kangou also known as Makok Maru ngouba (refers to the head and bones) 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. Thise dish of Ngaringkha Kangou feature a combination of Fish head and intestine with fresh vegetables, herbs, and spices, creating a rich and flavorful curry.
Makok Maru Ngouba is mainly consider as a compulsory side dish of Manipuris in mega events or feast like Yum Sangkaba, Ningol Chak Kouba, Mapam Chak Kouba, Luk Katpa and other food festivals.

Ngaringkha Kangou

Preparation Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Servings
4 servings

Ingredients
16 ingredients

Directions
8 steps

Ingredients

Primary

	250g - Fish head, intestine and bones (Makok Maru)
	2 medium size, diced - Potato
	1/4 tsp - Asafetida powder
	5 tbsp - Edible oil
	2 leaves, shredded - Bay leaves
	1 handful, chopped - Chinese chives
	1, finely chopped - Onion
	2 tbsp - Ginger garlic paste
	1 tbsp - Turmeric powder
	1 tbsp - Machal Powder / Maru marang / Coriander powder You can replace this ingredient with Coriander powder.
	1 tsp - Cumin powder
	10 pieces, slit lengthwise / chopped - Green chilli Raw
	1/2 cup, scrapped and cut in 1/2 cm length - Stink bean / tree bean (Yongchak) Raw
	To taste - Salt
	1/2 cup - Peas Raw
	1/2 cup - Cauliflower Raw

Directions

1
Take the fish head, intestine and bones in a bowl, remove the bile sag carefully making sure that it doesn't break, or the dish will become bitter, wash thoroughly then drain and keep aside.
2
Take a pan, heat the oil till smoking and add the drained fish head, intestine and bones, and cook for a while till the head of the fish soften and disintegrates.
3
Takeout the cooked fish head, intestine and bones on a bowl and leave the oil on the pan and keep aside.
4
Add bay leaves, asafetida (hing), chopped onion, add chinese chives, stir well, don't let it burnt.
5
Add ginger garlic paste, green chillies, cumin powder, machal / maru maraang / coriander powder and stir.
6
Add turmeric powder and stir well, cook until the onion turns into golden brown color.
7
Add the chopped tree beans (if included) cook for 2-3 minutes. Add potatoes, cauliflower, beans, cook for a while until the vegetables are soften under medium heat and stirring in between.
8
Add salt as required, close the lid and cook on low flame for 10 minutes. Add cilantro leaves for garnish. Turn the heat off, transfer into a bowl, serve with rice and enjoy.