Manipuri Fish Ngari Sougri
Small freshwater fish simmered with ngari and sun-dried yam leaves, a distinctive seasonal preparation from Meitei kitchens.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Pot
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 11 g
- carbs
- 8 g
- fibre
- 3 g
- protein
- 20 g
- calories
- 210 kcal
Instructions
- 1
Soak the dried yam leaves in warm water for 20 minutes until soft. Drain well.
- 2
Heat mustard oil in a pot. Fry the sliced onion until soft.
- 3
Add crushed garlic. Cook until fragrant.
- 4
Stir in turmeric powder. Crumble in the ngari (fermented fish).
- 5
Add water. Bring it to a gentle simmer.
- 6
Add the soaked yam leaves and slit green chillies.
- 7
Simmer gently for 10 minutes to blend the flavours.
- 8
Gently slide in the cleaned fish. Be careful not to break the pieces.
- 9
Simmer for another 8–10 minutes until the fish is cooked through.
- 10
Season with salt. Serve hot with rice.
Chef's tips
Handle the fish gently once added to keep the pieces whole. Soak the yam leaves thoroughly before cooking so they soften properly.
Ingredient substitutions
- dried yam leaves → dried colocasia leaves
Storage
Refrigerate for up to 2 days in a sealed container.
Reheating
Reheat gently on low heat to avoid breaking the fish further.
Common mistakes to avoid
- •Stirring too hard after adding the fish, which breaks the delicate pieces.
Serving suggestions
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