Nga Ataoba Thongba

Clean the fish pieces thoroughly, removing any scales and innards. Rub with 2 g turmeric powder and a pinch of salt. Set aside for 10 minutes to marinate.

Heat mustard oil in a deep pan over high heat until it begins to smoke lightly. Reduce to medium heat. Shallow-fry the marinated fish pieces for 2–3 minutes per side until lightly golden. Remove and set aside.

In the same oil, add bay leaves and let them sizzle for 30 seconds. Add the sliced onions and cook over medium heat for 6–7 minutes until golden brown.

Add the julienned ginger and crushed garlic. Sauté for 2 minutes until fragrant.

Add the slit green chillies and chopped tomatoes. Cook for 5 minutes, stirring occasionally, until the tomatoes break down and the oil begins to separate.

Add the remaining turmeric powder and the ngari (fermented fish paste). Stir well and cook for 1–2 minutes. The ngari adds a deep, umami flavour characteristic of Manipuri cuisine.

Pour in 400 ml water and bring to a boil. Season with salt, keeping in mind that ngari is already salty.

Gently slide the fried fish pieces into the simmering broth. Reduce heat to low and cook uncovered for 10–12 minutes, allowing the fish to absorb the flavours of the broth.

The curry should have a medium-thin consistency. If too thick, add a splash of hot water. Taste and adjust seasoning.

Garnish generously with fresh coriander leaves and serve hot with steamed rice.