Nga Thongba
A festive golden fish curry cooked with turmeric, ginger and onions, traditionally served at Manipuri weddings and Ningol Chakouba feasts.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Kadai
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 15 g
- carbs
- 6 g
- fibre
- 1 g
- protein
- 24 g
- calories
- 260 kcal
Instructions
- 1
Rub the fish pieces with half the turmeric and a pinch of salt. Set them aside for 10 minutes.
- 2
Heat mustard oil in a kadai (deep pan) until it lightly smokes. Fry the fish until golden on both sides, then set aside.
- 3
In the same oil, fry the sliced onions until soft and golden.
- 4
Add the ginger and garlic. Cook until they smell fragrant.
- 5
Stir in the remaining turmeric and chopped tomato. Cook until the tomato softens.
- 6
Pour in the water. Bring the gravy to a boil.
- 7
Slide the fried fish pieces and slit green chillies into the gravy.
- 8
Simmer gently for 8–10 minutes. Spoon the gravy over the fish occasionally.
- 9
Add more salt if needed. Simmer until the gravy thickens slightly.
- 10
Scatter chopped coriander over the top. Serve hot with rice.
Chef's tips
Fry the fish only until golden so it stays tender in the gravy. Use mustard oil for the authentic sharp flavour.
Ingredient substitutions
- rohu → any firm freshwater fish
Storage
Refrigerate for up to 2 days in a sealed container.
Reheating
Reheat gently on the stovetop over low heat to avoid breaking the fish.
Common mistakes to avoid
- •Overfrying the fish, which makes it dry and tough after simmering.
Serving suggestions
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