Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Manipur · Lunch

Ngari Thongba (Fermented Fish Curry - Ultimate Umami)

Traditional 36. Ngari Thongba recipe

🧺 Ingredients

• Fermented dried fish (ngari - whole pieces): 40g
• Onion (coarsely chopped): 50g
• Ginger (sliced): 6g
• Garlic (minced): 3g
• Green chilli (sliced): 4
• Water: 300ml
• Salt: 2g (ngari is already salty)
• Oil: 10ml
• Fresh coriander (chopped): 10g

👩‍🍳 How to make Ngari Thongba

1. Clean fermented fish thoroughly, remove scales, rinse, drain (2 min)
2. Heat oil in pot over medium (1 min)
3. Add minced garlic, cook 30 seconds
4. Add sliced ginger, cook 1 minute
5. Add coarsely chopped onion, cook 2 minutes
6. Add sliced green chilli
7. Add cleaned fermented fish pieces, stir (1 min)
8. Pour water (use minimal water since ngari releases liquid)
9. Taste and add salt sparingly (ngari is already salty)
10. Bring to boil (3 min)
11. Reduce heat to medium-low
12. Simmer 8-10 minutes, stirring occasionally
13. Broth becomes dark and deeply umami
14. Serve hot in small bowls (strong flavor, eaten in small portions)
15. ---

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