Singju
A vivid Manipuri fermented salad of finely shredded raw banana flower, lotus stem, green papaya, or cabbage tossed with roasted sesame, dried chilli flakes, and ngari — crunchy, sharp, and intensely flavoured from the fermented fish. Eaten as a side or a snack, often sold at Ima Keithel (the all-women market in Imphal).
Cuisines
Manipuri
Best for
Lunch
Snacks
Recipe
Prep: 20 min
Cook: 5 min
Total: 25 min
2-3 servings
Ingredients
| 1 cup | shredded cabbage |
| 1 cup | shredded carrot |
| 1 cup | shredded banana flower |
| 1 cup | shredded green papaya |
| 1 cup | fresh coriander leaves |
| 3 tablespoons | roasted chickpea flour (besan) |
| 2 tablespoons | fermented fish (ngari) |
| 2 tablespoons | roasted sesame seeds |
| 2 tablespoons | mustard oil |
| 3 cloves | garlic, finely chopped |
| 2 pieces | green chilies, finely chopped |
| 1 teaspoon | salt |
| — | salt to taste |
Instructions
- 1 In a large mixing bowl, combine the shredded cabbage, carrot, banana flower, and green papaya.
- 2 Add the fresh coriander leaves to the bowl and mix well.
- 3 In a small pan, heat the mustard oil and add the finely chopped garlic and green chilies. Sauté until the garlic turns golden brown.
- 4 Add the sautéed garlic and chilies along with the oil to the vegetable mixture.
- 5 Add the roasted chickpea flour, fermented fish, roasted sesame seeds, and salt to the mixture.
- 6 Mix all the ingredients thoroughly until well combined.
- 7 Taste and adjust salt if necessary.
- 8 Serve the Singju fresh as a salad or a side dish.
Tips
For a vegetarian version, you can omit the fermented fish and add a bit more roasted sesame seeds for flavor.