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 | Cabbage , shredded |
|
1 cup | Carrot , shredded |
|
1 cup | Banana Flower , shredded |
|
1 cup | Green Papaya , shredded |
|
1 cup | Cilantro , chopped |
|
3 tablespoons | Chickpea Flour , roasted |
|
2 tablespoons | Fish , fermented |
|
2 tablespoons | Sesame Seed , roasted |
|
2 tablespoons | Mustard oil |
|
3 cloves | Garlic , finely chopped |
|
2 pieces | Chili , finely chopped |
|
1 teaspoon | 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.