Eromba

**Prepare the ngari:** Wrap ngari (fermented fish) in foil and roast directly over a flame or in a dry pan for 3–4 minutes until fragrant and slightly charred. This reduces the strong smell and intensifies the flavour.

**Roast the chillies:** Dry roast dried red chillies in a pan for 2 minutes until they darken slightly and become fragrant. Let cool.

**Boil the vegetables:** Boil potatoes until tender, peel and roughly mash. Boil yardlong beans until just cooked but still slightly firm. If using fermented bamboo shoots, rinse well and boil separately for 5 minutes to reduce sourness.

**Pound the base:** Using a mortar and pestle, pound the roasted dried chillies, green chillies, shallots, and garlic into a coarse paste. Add the roasted ngari and pound together until well combined.

**Combine vegetables:** In a large bowl, combine the mashed potatoes, cooked yardlong beans, and bamboo shoots.

**Mix in the paste:** Add the pounded chilli-ngari paste to the vegetables. Mix thoroughly with your hands or a spoon until everything is well combined.

**Season:** Add turmeric, salt, and mustard oil. Mix again. Taste and adjust salt — the ngari is already salty, so add salt carefully.

**Heat through:** Transfer to a pan and heat on low heat for 5 minutes, stirring gently, until warmed through and the flavours meld.

**Serve:** Garnish with fresh coriander leaves. Serve with steamed rice (preferably Manipuri black rice or sticky rice).