Nga Ataoba Thongba
An authentic non-vegetarian recipe from Manipur, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
600g Fresh river fish (rohu or catfish), cleaned and cut into pieces
200g Onions, sliced
25g Ginger, julienned
6piece Garlic cloves, crushed
4piece Green chillies, slit
150g Tomatoes, chopped
40ml Mustard oil
4g Turmeric powder
15g Ngari (fermented fish paste)
2piece Bay leaves
6g Salt
20g Fresh coriander leaves
400ml Water
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
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.
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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.
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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.
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Add the julienned ginger and crushed garlic. Sauté for 2 minutes until fragrant.
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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.
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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.
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Pour in 400 ml water and bring to a boil. Season with salt, keeping in mind that ngari is already salty.
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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.
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The curry should have a medium-thin consistency. If too thick, add a splash of hot water. Taste and adjust seasoning.
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Garnish generously with fresh coriander leaves and serve hot with steamed rice.
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Chef's Tips
Ngari (fermented fish paste) is the soul of this dish — do not skip it. It is available at Manipuri grocery stores and adds an irreplaceable depth of flavour.
Frying the fish before adding it to the curry prevents it from breaking apart during simmering and adds a pleasant texture contrast.
Mustard oil is traditional and essential; heat it to smoking point first to mellow its sharpness before cooking.
River fish like rohu or catfish work best for this recipe as their firm flesh holds up well during the slow simmer.
About This Dish
Nga Ataoba Thongba is a traditional non-vegetarian dish from Manipur, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Ngari (fermented fish paste) is the soul of this dish — do not skip it. It is available at Manipuri grocery stores and adds an irreplaceable depth of flavour. - Frying the fish before adding it to the curry prevents it from breaking apart during simmering and adds a pleasant texture contrast. - Mustard oil is traditional and essential; heat it to smoking point first to mellow its sharpness before cooking. - River fish like rohu or catfish work best for this recipe as their firm flesh holds up well during the slow simmer.
Category
Non-Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium