Ingkhol Sareng Hangam ga Nga ga Thongba

Directions

• 1 The Green Prelude
  Cleanse the mustard greens with care, treating them as the vibrant canvas for your culinary masterpiece. Cut them into 2-inch-long pieces, each slice a brushstroke in the palette of flavors. Let them drain, poised and ready for their role in the symphony.
• 2 Deep fry the fish
  Cut the fresh fish into suitable pieces. In a bowl, coat the fish pieces generously with turmeric powder, salt, and a dash of oil to form a marinade. Allow the fish to marinate for at least 20 minutes, letting the flavors meld.
• 3 The Aromatic Overture
  In a pan or Pot or Pressure Cooker, heat oil over a medium flame. Add bay leaves, finely chopped onions, Chinese chives and chilies, allowing them to sizzle and infuse the oil with their aromatic essence orchestrating a sauté that transforms the kitchen into a fragrant symphony. Watch as the onions become a translucent prelude to the flavorful crescendo.
• 4 Spice-infused Harmony
  Introduce maru marang (coriander powder, cumin powder), red chilies, and turmeric into the simmering aromatic blend. Stir, adding a medley of colors and scents to the performance. Now, gracefully add the deep-fried fish pieces, letting them pirouette in the fragrant concoction. Allow this dance to unfold for 2 minutes on a low flame.
• 5 The Hangam Sonata
  It's time for the star of the show—Hangam. Gently introduce it to the composition, flipping and cooking for 5 minutes. With each turn, let the mustard-infused melody infuse the dish with its distinct character. Add salt, 3 cups of water, and heiribob, crushed ginger, bringing the ensemble to a crescendo.
• 6 Bring it to boil
  Close the pan with a cover, let it boil for 10-15 minutes till the mustard green is cooked. Or with the use of pressure cooker, bring the concoction to 4 whistles, each one building anticipation. As the pressure releases, the kitchen resonates with the aroma of a culinary symphony in the making.
• 7 The Culinary Finale
  Simmer for an additional 5 minutes, allowing the flavors to harmonize. Sprinkle chopped coriander—a final embellishment that adds freshness to the culinary opus.
• 8 Presentation and Applause
  Serve this culinary symphony hot, accompanied by steamed rice and yongchak singju. Let the curtain rise on your Hangam creation, and bask in the applause of delighted taste buds. You've just orchestrated a culinary masterpiece that transcends the ordinary—a Hangam with Mustard Greens that dances on the palate and echoes the rich culinary heritage of Manipur.