Ngari Aloo Curry (manipuri Style Fermented Fish Curry)
Ngari Aloo Curry is a traditional Manipuri dish that features fermented fish and potatoes in a flavorful curry. This dish is a staple in North East Indian cuisine and is known for its unique and robust flavors.
Ingredients
- Fermented fish (ngari) - 200g
- Potatoes - 3 medium, diced
- Onion - 1 large, finely chopped
- Tomato - 1 large, chopped
- Ginger - 1-inch piece, grated
- Garlic - 4 cloves, minced
- Green chilies - 2, slit
- Turmeric powder - 1 teaspoon
- Red chili powder - 1 teaspoon
- Coriander powder - 1 teaspoon
- Cumin powder - 1 teaspoon
- Salt - to taste
- Mustard oil - 3 tablespoons
- Water - 2 cups
- Fresh coriander leaves - for garnish
Instructions
- Heat mustard oil in a pan and add the chopped onions. Sauté until golden brown.
- Add the grated ginger, minced garlic, and green chilies. Sauté for a few minutes.
- Add the diced potatoes and cook until they are slightly tender.
- Now, add the chopped tomatoes and cook until they turn mushy.
- Add the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
- Add the fermented fish (ngari) and cook for 5-7 minutes.
- Pour in the water and let the curry simmer for 10-15 minutes until the potatoes are fully cooked and the flavors are well combined.
- Garnish with fresh coriander leaves and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 15g
- Fat
- 10g
Supplies
Pan Spatula Knife Cutting board
Tools
Stove
Serving suggestions
Ngari Aloo Curry pairs well with steamed rice or Manipuri style breads like "Chak-hao kheer" (black rice pudding).
Tips & tricks
Be cautious with the amount of salt added, as the fermented fish (ngari) already contributes a salty flavor to the curry.
Cost
Medium