Manipuri fish curry

Name: Manipuri fish curry
Yield: Serves 4
Cuisine: India
Ingredients: 2 cloves garlic, crushed, or 10 ml/2 tsp garlic purée; 2 bay leaves; 1 large onion, finely chopped; 2.5 cm/1 in fresh root ginger, grated, or 10 ml/2 tsp ginger purée; 2.5-5 ml/½-1 tsp chilli powder; 200 g/7 oz cannned chopped tomatoes; 10 ml/2 tsp ground coriander; 675 g/1½ lb salmon or firm white fish fillets, skinned; 30 ml/2 tbsp lime juice; 4 fresh green chillies, slit lengthways (deseeded if preferred); 30 ml/2 tbsp chopped fresh coriander (cilantro) (optional); 2.5 ml/½ tsp black mustard seeds; 60 ml/4 tbsp mustard oil; 5 ml/1 tsp ground turmeric; 5 ml/1 tsp salt, or to taste

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

The cuisine of the state of Manipur is much spicier than that found in the rest of the north-east. This fish curry, Nga Thongba, is cooked with both red and green chillies and intensified with mustard oil, ginger and garlic. Traditionally it is made with white fish, but this version features salmon as the oily nature of the robust fish complements the tart and hot flavours of the sauce.