Ngahei Nganam

Name: Ngahei Nganam
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Manipuri
Ingredients: 200g - Pangus catfish; 1 handfull - Chinese chives; 10 leaves - Maxican Chives; 1 handful, chopped - Hooker Chives; 5-6 pieces, chopped - Green Chilli; 1 tsp - Turmeric powder; 3-4 leaves - Turmeric leaves; As required - Salt; 3-4 leaves - Mint leaves; 3-4 leaves - Coriander; 1 - Banana Leaves; 3-4 leaves - Lemon basil

Pangus Cat Fish Pan Cake

Appetizer

Non-Vegetarian

Snack

Meetei

Steamed

Manipuri

Baking

Fresh

Ngahei Nganam

Tuesday, November 7, 2023 3:12:35 AM GMT By : Lukthel /

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Pangus Cat Fish Pan Cake

12 Ingredients
35 Mins
4 People

Ngahei Nganam – Pangus Catfish PaknamNgahei Nganam is a distinctive Manipuri delicacy that belongs to the family of Paknam—steamed savory cakes often described as the “Manipuri pizza.” Paknam is traditionally made with vegetables, fish, or meat, wrapped and steamed to create a dish that is both tasty and healthy.
Flavor and PreparationWhen Paknam is prepared with fish, it is called Nganam, meaning “fish pressed flat.” In this version, Pangus catfish is the star ingredient, combined with locally available herbs and spices. The mixture is wrapped and steamed, resulting in a dish that is moist, aromatic, and bursting with flavor. The catfish lends a rich, tender texture, while the herbs add freshness and depth.
Cultural SignificancePaknam has been enjoyed in Manipur for generations, both as a side dish and street food. Its popularity lies in its versatility—easy to prepare, nourishing, and deeply rooted in tradition. Ngahei Nganam, in particular, showcases the creativity of Manipuri cuisine, where indigenous fish and herbs are transformed into a dish that feels both rustic and refined.
Why It Stands OutNgahei Nganam is more than just a steamed fish cake—it is a representation of Manipuri culinary heritage. Loved for its taste and uniqueness, it continues to be a must-try for cuisine enthusiasts, offering a perfect blend of health, tradition, and flavor.

Ngahei Nganam

Preparation Time
15 minutes

Cook Time
20 minutes

Total Time
35 minutes

Servings
4 servings

Ingredients
12 ingredients

Directions
8 steps

Ingredients

Primary

	200g - Pangus catfish Cut into medium size pieces or sliced
	1 handfull - Chinese chives
	10 leaves - Maxican Chives
	1 handful, chopped - Hooker Chives
	5-6 pieces, chopped - Green Chilli
	1 tsp - Turmeric powder
	3-4 leaves - Turmeric leaves
	As required - Salt
	3-4 leaves - Coriander
	1 - Banana Leaves
	3-4 leaves - Mint leaves
	3-4 leaves - Lemon basil

Directions

1
Add Mexican cilantro, coriander, green chillies and mint into a blender and blend it into paste.
2
Put the paste into the fish fillets and add chopped chives, lemon basil, turmeric powder and salt and mix it thoroughly.
3
Let it marinate for half an hour.
4
Lay the turmeric leaf over the banana leaf and wrap the fish fillet.
5
Steam it over medium heat for 10 minutes.
6
Carefully remove it from the steamer and roast it in a pan over low flame.
7
After few minutes when the banana leaf gets burn, switch off the flame.
8
Ngahei nganam is now ready to serve.