Manipuri Fish Curry
Fresh river fish from the Loktak Lake — phumdis-caught carp or catfish — simmered in a thin broth of turmeric, dried chilli, and ngari without coconut or heavy masala. The ngari deepens the fish flavour and the broth is meant to be drunk alongside the rice.
Cuisines
Manipuri
Best for
Lunch
Dinner
Build a full meal around Manipuri Fish Curry
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
250 grams | Fish , fresh, preferably Rohu or Catla |
|
1 cup | Mustard oil |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
2 cups | Water |
|
1 teaspoon | Salt |
|
1 tablespoon | Ginger , fresh, paste |
|
1 tablespoon | Garlic , fresh, paste |
|
2 medium | Tomato , finely chopped |
|
2 medium | Onion , finely sliced |
|
2 pieces | Green Chili , slit |
|
1 bunch | Cilantro , chopped |
|
1 teaspoon | Fenugreek Seed |
|
1 teaspoon | Cumin , seeds |
Instructions
- 1 Clean the fish pieces and marinate with turmeric powder and salt. Set aside for 10 minutes.
- 2 Heat mustard oil in a pan until it reaches smoking point, then reduce the heat.
- 3 Fry the fish pieces until golden brown on both sides. Remove and set aside.
- 4 In the same oil, add fenugreek and cumin seeds. Let them splutter.
- 5 Add the sliced onions and sauté until they turn translucent.
- 6 Stir in the ginger and garlic paste, and cook until the raw smell disappears.
- 7 Add the chopped tomatoes and cook until they become soft and oil starts to separate.
- 8 Mix in red chili powder and salt, and cook for another minute.
- 9 Pour in water and bring the mixture to a boil.
- 10 Gently add the fried fish pieces to the curry and simmer for 10-15 minutes or until the fish is cooked through.
- 11 Add the slit green chilies and cook for another 2 minutes.
- 12 Garnish with fresh coriander leaves before serving.
Tips
For a more authentic flavor, use mustard oil and adjust the spice levels according to your preference.