A must-have if you enjoy fish curry!
It’s common knowledge that the average Indian is fond of spicy food. The Eats Cravings Report in 2019 showcased that one of the most popular requests for food orders was for it to be “extra spicy”. So, it’s no surprise that the Manipuris enjoy spicy food as well — albeit a little more than the average Indian. Their favourite spicy ingredient? Chillies, red or green, of any size. This Nga Atoiba Thongba recipe packs a lot of heat as well, not only with a lot of red chillies, but also with a special variety of chive called maroi napakpi.
A popular fish stew, laden with veggies and freshwater fish, Nga Atoiba Thongba is a popular dish in Manipuri cuisine. If you are prepping for a meaty Christmas menu, this dish is a perfect addition.
This Christmas season, explore our range of special cuts of fresh meats & seafood and ready-to-cook treats from our X’Mas Specials such as Roasted Leg of Lamb, Whole Chicken with Skin, Goan Prawn Curry etc.
What is Nga Atoiba Thongba?
Nga Atoiba Thongba translates to ‘disintegrated fish curry’, which is exactly what it is. A variety of vegetables of your choice (typically potatoes, tomatoes and peas) are cooked in a spicy gravy after which fresh pieces of unmarinated fish are lightly tossed in, naturally breaking down the fish. This allows for the fish to soak up the flavours of the gravy beautifully. This dish is popular amidst the Meitei community in Manipur.
The key to making a flavourful gravy base is to use a variety of spices, as is the case in this basa fish recipe. Bay leaves are important as well as turmeric, (not Kashmiri) red chilli powder and maru maraang, a mixture of toasted, powdered cumin and coriander seeds. As mentioned earlier, chillies and maroi napakpi are also traditionally added to the dish; however, if you don’t enjoy spicy food or if you’re unable to source maroi napakpi, this step can be skipped.
In Manipur, the dish is made using freshwater fish, since the state is filled with lakes and rivers. But this recipe can use any fish, saltwater or freshwater, such as seer, tilapia and more. We use our cleaned boneless cubes of basa that you can use straight from the pack into the pan!
If you make this recipe remember to snap a few pics and share them on Instagram. Tag us with #MadeWithLicious, we’d love to see your creations!