Chamthong

Prepare the ngari (fermented fish): wrap the ngari pieces in foil and roast directly over a flame or in a dry pan for 2–3 minutes until fragrant. Unwrap and crumble or mash the roasted ngari. Set aside.

Cut the chicken into medium pieces. Peel and cube the potatoes. Roughly chop the cabbage. Slice the onion, tomatoes, and spring onions.

Heat oil in a large pot over medium heat. Add sliced onion and sauté until translucent, about 4–5 minutes.

Add minced garlic, grated ginger, and slit green chillies. Cook for 1–2 minutes.

Add the chicken pieces and sear on medium-high heat for 5–6 minutes until lightly browned.

Add turmeric powder and the mashed ngari. Stir well — the ngari will dissolve into the dish and add its characteristic umami flavour.

Add chopped tomatoes and cook for 3–4 minutes until they soften.

Add the potato cubes and 500 ml water. Bring to a boil.

Reduce heat to medium, cover, and cook for 15 minutes until the chicken and potatoes are nearly tender.

Add the chopped cabbage and salt. Stir and cook uncovered for 5–7 minutes until the cabbage is wilted but still has some texture.

Taste and adjust salt — remember that ngari is already salty.

Garnish with fresh coriander leaves and sliced spring onions. Serve hot with steamed rice.