Pan Kangsoi

Kangsoi cooked with Taro as main ingredient

Image: Mathou Kha

Main Dish

Kanglei

Curry

Pressure Cooker

Spicy

Pan Kangsoi

Saturday, December 16, 2023 By : Lukthel /

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Kangsoi cooked with Taro as main ingredient

10 Ingredients
45 Mins
4 People

Pan Kangsoi: A Culinary Tapestry of Manipuri Delight

In the heart of Manipur's culinary landscape lies Pan Kangsoi, a dish that transcends mere sustenance to become a celebration of flavors and tradition. This aromatic delight, enriched with the essence of ngari (fermented fish) and smoked fish, unfolds a journey of taste that lingers in the memory.
Preparation Symphony:
The magic begins with taros, peeled and washed, joining a flavorful ensemble in the pressure cooker. Crushed ginger, the fragrance of ginger leaves, ngari's depth, and a sprinkle of sliced onions set the stage. As the pressure cooker performs its symphony, the anticipation of what's to come fills the kitchen.
Aromas Unleashed:
As the pressure eases, the lid reveals a canvas of culinary aromas. Smoked fish, with its rich, smoky essence, takes center stage. For an extra infusion of flavor, a subtle burn transforms the dish into a sensory masterpiece. Hooker chives join the dance, infusing the brew with their freshness and vibrancy.
Gravy Artistry:
Two taros, mashed to perfection, step into the spotlight to thicken the gravy. A touch of hot water, a pinch of salt, and the bubbling concoction transforms into a rich, savory delight. The symphony of flavors harmonizes as the pan simmers in anticipation.

Finale of Freshness:
The culinary masterpiece is crowned with the final touch—vibrant cilantro leaves. Pan Kangsoi is more than a dish; it's a visual feast, an olfactory symphony, and a celebration of the senses. Ready to grace the table, it invites you to indulge in the warmth of tradition and the joy of savoring something truly extraordinary. Pan Kangsoi is not just a meal; it's a cultural journey served on a plate.

Pan Kangsoi

Preparation Time
20 minutes

Cook Time
25 minutes

Total Time
45 minutes

Servings
4 servings

Ingredients
10 ingredients

Directions
4 steps

Ingredients

Primary

	10 nos of medium size - Taro Peel all the covers
	3 shredded - Ginger leaves
	3-4 - Red chilli
	3-4 - Ngari (Fermented Fish)
	5-6 - Smoked fish
	1 medium, sliced - Onion
	1/2 cup, chopped - Hooker chives
	1 thumb size, crushed - Ginger
	as required - Salt
	1/2 handful, finely chopped - CIlantro leaves

Directions

1 Prep and Pressure Cook Magic:
Start your culinary journey by peeling and washing the taros, then toss them into the pressure cooker. Add a dash of crushed ginger, the fragrance of ginger leaves, the depth of ngari, and half of those sliced onions. Pour in 5-6 cups of water, seal the deal, and let it whistle away for 6 times.
2 Unveiling the Aromas:
Release the pressure, and as the lid lifts, feel the anticipation build. On medium heat, introduce the smoked fish, letting its smoky essence permeate the concoction. If that smoked fish is playing hard to get, give it a little burn for that extra infusion. Toss in the hooker chives and let the flavors mingle for a delightful 5-10 minutes.
3 The Gravy Game:
It's mash-up time! Take 2 taros and give them a good mashing to thicken the gravy. Feel free to add a bit of hot water if things get too thick. Season this bubbling cauldron of goodness with a sprinkle of salt and let it simmer in all its savory glory for 3-4 minutes.
4 A Finale of Freshness:
As you unveil your culinary masterpiece, crown it with the vibrant hues of cilantro leaves. Pan Kangsoi is now a visual feast and ready to steal the spotlight at your table. Dive into this heartwarming dish that's not just a meal—it's a celebration of flavors, textures, and the joy of creating something truly special.