Nga Ashinba
A traditional fish curry made with fresh fish, local spices, and herbs, creating a flavorful and aromatic dish that's integral to Manipuri meals.
Cuisines
Manipuri
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | black gram (urad dal) |
| 1 cup | mustard leaves |
| 1 cup | water |
| 1 tablespoon | mustard oil |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| — | salt to taste |
Instructions
- 1 Wash the black gram thoroughly and soak it in water for about 4 hours.
- 2 Drain the water and grind the soaked black gram into a coarse paste.
- 3 Chop the mustard leaves finely and set aside.
- 4 In a pan, heat the mustard oil until it starts to smoke slightly.
- 5 Add the turmeric powder and red chili powder to the oil and sauté for a few seconds.
- 6 Add the ground black gram paste to the pan and cook on medium heat, stirring continuously.
- 7 Once the paste starts to thicken, add the chopped mustard leaves and mix well.
- 8 Pour in the water and add salt to taste.
- 9 Cook the mixture on low heat until the mustard leaves are tender and the flavors are well combined.
- 10 Serve hot with steamed rice.
Tips
For a richer flavor, you can add a pinch of asafoetida (hing) while sautéing the spices.