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Nga thongba
Light fish curry with potato
Nga thongba — Manipuri light fish curry with potato and fresh herbs
In the Imphal Valley fish comes from Loktak Lake and the paddy-field ponds, and nga thongba is how most Meitei families cook it on an ordinary weekday. It is a thin, gently spiced curry with potatoes, finished with a big handful of herbs such as maroi nakupi (a local chive) and coriander, so it smells green and fresh. It is eaten with sticky or plain rice, alongside a chilli chutney. Chef's tip: lightly fry the fish first so it stays in neat pieces in the thin gravy.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅛ lb rohu, catla or other firm fish steaksor tilapia steaks
- ¾ tsp ground turmeric
- 1 ½ tsp salt
- 3 tbsp mustard oil
- 1 onionsliced
- 1 tbsp ginger-garlic paste
- 1 tomatochopped
- ½ tsp chilli powder
- 2 potatoesmedium, peeled and cut into wedges
- 2 ½ cups water
- 2 green chilliesslit
- 1 handful garlic chives or spring onionschopped
- 1 handful fresh corianderchopped
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Method
0/7 doneStep 1: Rub 1 ⅛ lb rohu, catla or other firm fish steaks with half the ⅜ tsp ground turmeric and half the ¾ tsp salt and set aside for 10 minutes.
10 minStep 2: Heat 3 tbsp mustard oil in a wide pan over a medium-high heat. Fry the fish for 2 minutes per side, until lightly golden but not cooked through, then lift out.
4 minStep 3: In the same oil, fry 1 onion over a medium heat for 4 minutes, then add 1 tbsp ginger-garlic paste and fry for 1 minute.
5 minStep 4: Add 1 tomato, ½ tsp chilli powder and the remaining ⅜ tsp ground turmeric and cook for 4 minutes, until soft.
4 minStep 5: Add 2 potatoes, 2 ½ cups water, 2 green chillies and the remaining ¾ tsp salt. Bring to the boil, cover and simmer for 12–15 minutes, until the potatoes are just tender.
14 minStep 6: Lay the fish in the pot and simmer for 5–6 minutes, until opaque through and flaking at the bone. Common mistake: adding the herbs now; they lose their colour and smell.
6 minStep 7: Turn off the heat, stir in 1 handful garlic chives or spring onions and 1 handful fresh coriander and serve straight away with rice.
1 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 24 g
- Carbs
- 18 g
- Fat
- 14 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nga thongba take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of onion?
- 2 shallots per onion.
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