Illisha ga Paan ga thongba

Illisha Ga Paan Ga Thongba, a quintessential Manipuri Hilsa fish curry crafted with tender taro roots.

Illisha ga Paan ga thongba

author

Image: Nickita Khumukcham

Main Dish

Non-Vegetarian

Fish Meal

Curry

Manipuri

One Pan

Spicy

Illisha ga Paan ga thongba

Thursday, January 11, 2024 12:24:38 PM GMT By : Lukthel /

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Illisha Ga Paan Ga Thongba, a quintessential Manipuri Hilsa fish curry crafted with tender taro roots.

13 Ingredients
40 Mins
4 People

Authentic Manipuri Illisha Ga Paan Ga Thongba (Hilsa Fish Curry with Taro Roots)Experience the soul of authentic Meitei cuisine with Illisha Ga Paan Ga Thongba, a quintessential Manipuri Hilsa fish curry crafted with tender taro roots. Celebrated for its profound depth of flavor and comforting aroma, this traditional seafood delicacy is a centerpiece in Manipuri households, especially during special occasions and community feasts.
A Masterful Symphony of Flavors and TexturesAt the heart of this dish is the prized Hilsa (Illisha), known globally for its rich, oily profile and distinct seafood aroma. When simmered gently, the fish releases an intense, savory umami that infuses the entire broth.
The magic of this recipe lies in the addition of Paan (locally harvested taro roots). As the taro roots cook, their naturally starchy, velvety texture melts slightly into the curry. This acts as a natural thickening agent, creating a beautifully layered, full-bodied gravy. The taro absorbs the rich oils and spices of the Hilsa like a sponge, offering a delightful contrast to the flaky, tender fish.
Traditional Ingredients and Health BenefitsThis dish is traditionally prepared with minimal oil, relying instead on local aromatic herbs, fiery chilis, and a touch of Ngari (fermented fish) to elevate the profile. The result is a clean yet intensely flavorful broth that honors the natural taste of the ingredients.
While Hilsa (Ilisha) is famous across Bengal and Bangladesh, the Manipuri preparation is distinct. Here is how it's traditionally made:
The Broth: Unlike the rich, mustard-heavy gravies of Bengal, the Manipuri style features a light, oil-free, or low-oil broth.
The Ingredients: The fish is paired with Pan (taro root or arbi) and simmered with traditional local herbs like Maroi Nakuppi (Chinese garlic chives) and Awaphadigom (culantro).
The Flavor: Whole fenugreek seeds (methi) and cumin are commonly used as tempering to let the natural, rich flavor of the Ilish shine through without overpowering it with heavy spices.
Beyond its spectacular taste, this curry is a nutritional powerhouse:
Hilsa Fish: Packed with essential Omega-3 fatty acids, high-quality proteins, and vital minerals that support heart and brain health.
Taro Roots: An excellent source of dietary fiber, vitamins C and E, and complex carbohydrates for sustained energy.
Serving SuggestionTo enjoy this culinary masterpiece the traditional way, serve it piping hot over a bed of steaming aromatic rice (Chak). Pair it with a side of fresh Singju (spicy herb salad) or Morok Metpa (chili chutney) for an unforgettable, multi-layered Manipuri dining experience. Bring the authentic taste of Northeast India to your dinner table tonight.

Illisha ga Paan ga thongba

Preparation Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Servings
4 servings

Ingredients
13 ingredients

Directions
10 steps

Ingredients

Primary

	500 g - Hilsa fish
	4 tsps - Mustard oil
	1 small bowl - Taro roots
	1/2 cup, chopped - Chinese chives
	1 small size - Onion
	2 pieces - Bay leaves (tejpatta)
	1 tsp - Cumin seeds
	1 tsp - Fenugreek seeds (Methi)
	1/2 tsp - Asafoetida (Hing)
	1 & 1/2 tsp - Turmeric powder
	1 tsp - Red chilli powder
	3 pieces - Green Chilli
	To taste - Salt

Directions

1
Slice the hilsa into pieces, clean and wash the fish pieces under running water. Rub the fish pieces with salt and turmeric and marinate for some minutes.
2
Meanwhile, cut the chives, onions and chillies. Peel the taro root and cut it into pieces.
3
Heat the mustard oil in a frying pan and slightly fry the pieces of hilsa.
4
In another cooking pot, heat some mustard oil and add bay leaves (tejpatta), cumin seeds (jeera), fenugreek seeds (methi), asafoetida (hing), chives and onion. Fry for a few seconds.
5
Add the peeled taro roots and green chillies, and stir it. Fry for few minutes.
6
Add 1 cup or desired amount of water. Cover the pan and cook for 5 minutes.
7
Add the fried fish pieces. Cover the pan and cook for 10 minutes.
8
Put salt to taste. Allow the mixture to boil until it looks cooked.
9
Remove from heat and let the curry rest for a few minutes.
10
Hilsa fish with taro roots curry is ready. Serve hot with steamed rice.

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