Ngasaang Nganam

Esomus danricus fish baked with turmeric leaves

Image: Bobby Soram

Side Dish

Healthy

Fish Meal

Kanglei

Steamed

Baking

Fresh

Ngasaang Nganam

Tuesday, November 7, 2023 By : Lukthel /

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Esomus danricus fish baked with turmeric leaves

6 Ingredients
40 Mins
4 People

"Ngasaang Nganam" is a traditional Manipuri dish that features steamed or baked fish with turmeric leaves. In Manipuri cuisine, the term "ngasang" refers to a fish called Esomus danricus, and "nganam" often refers to a preparation or dish. Therefore, Ngasang Nganam essentially translates to a fish-based dish.
Fish is a significant part of Manipuri cuisine, The fish is cooked with a combination of herbs, spices, and sometimes fermented ingredients to create a unique and delicious dish.
In the gastronomic realm of Manipur, fish takes center stage, celebrated in myriad preparations that showcase the culinary prowess of the region. Today, let's embark on a gastronomic journey to discover a beloved and distinctive fish recipe. Enter the world of Ngasaang (Esomus danricus), a fish variety revered for its contribution to this culinary masterpiece. This particular dish stands out not just for its taste but also for the intriguing manner in which it is prepared. The fish, known for its innate freshness, is adorned with turmeric leaves, carefully wrapped to infuse its essence with a subtle yet unmistakable charm. The uniqueness of this preparation lies in the transformation of those turmeric leaves. As they cradle the fish, they impart a flavor that's earthy, fragrant, and a testament to Manipur's culinary creativity. So, in this dish, it's not just about the fish; it's about an ingenious marriage of flavors that elevates Ngasaang to a culinary art form, one that captures the essence of Manipuri cuisine in every succulent bite.

Ngasaang Nganam

Preparation Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Servings
4 servings

Ingredients
6 ingredients

Directions
6 steps

Ingredients

Primary

	250g - Esomus danricus (Ngasaang)
	1 bunch - Hooker chives
	5-6 pieces, chopped - Green Chilli
	1/2 tsp - Turmeric powder
	4-5 leaves - Turmeric leaves
	1 leaf - Banana leaf

Directions

1
Clean the Esomus danricus with fresh water and place on a bowl, drained it and keep aside.
2
Crush the hooker chive roots and chop the leaves, chop the chillies and mix with the Esomus danricus (Ngasaang) add turmeric powder, salt and mix well. A little amount of oil can be add not to stick.
3
Layout 3 turmeric leaves and transfer the mixed Esomus danricus. Cover with the other turmeric leaves and wrap it properly with banana leaf on the outermost. Banana leaf is to prevent burning when we use pressure cooker or oven.
4
Place it on above the rice in a rice pot while cooking just after the liquid are evaporated, close the lid and keep it for about 15 minutes. It can also be cook using a pressure cooker and bring it to 3 whistles.
5
Heat a pan and transfer it onto the pan. Use a toaster press and press it by turning the sides. Do not open the wrapping. Repeat the process for about 5-10 minutes. Or it can be kept in an oven for 5 minutes.
6
Tun off the heat and Ngasaang Nganam is ready to serve.