Singju

Name: Singju
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Meitei
Ingredients: 300 g Cabbage; 20 g ngari (fermented fish); 30 g roasted gram flour (hawaijar or besan); 3 pieces Green chillies; 1 small Onion; 2 stalks spring onion; 2 tbsp coriander leaves; 1 tbsp mustard oil; 0.5 tsp Salt

A tangy raw salad of shredded cabbage or banana flower tossed with roasted chickpea powder, herbs and pungent ngari.

🇮🇳India· Manipur

Prep: 25 min
Cook: 5 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 130 kcal

Ingredients

0 of 9 gathered

Servings

300 g Cabbage — finely shredded
20 g ngari (fermented fish) — roasted and mashed
30 g roasted gram flour (hawaijar or besan) — toasted
3 pieces Green chillies — finely chopped
1 small Onion — thinly sliced
2 stalks spring onion — chopped
2 tbsp coriander leaves — chopped
1 tbsp mustard oil — raw, for dressing
½ tsp Salt — to taste

Equipment

•Mixing bowl
•Grater

Nutrition

Per serving, approximate

Calories: 130 kcal
fat: 6 g
carbs: 14 g
fibre: 4 g
protein: 5 g
calories: 130 kcal

Instructions

1
Wrap the ngari (fermented fish) in foil and roast over a low flame until fragrant. Mash it finely.
2
Toast the gram flour in a dry pan until golden and nutty-smelling. Let it cool down.
3
Put the finely shredded cabbage into a large mixing bowl.
4
Add the mashed ngari, roasted gram flour, chopped chillies and sliced onion.
5
Drizzle the raw mustard oil over the mixture for its sharp, pungent flavour.
6
Add the chopped coriander and spring onion. Season with salt.
7
Mix everything thoroughly with your hands until well combined.
8
Serve immediately while the cabbage is still fresh and crunchy.