Ngari Bai (fish With Mustard Sauce)

Ngari Bai is a traditional Tripuri dish that features fish cooked in a flavorful mustard sauce. This dish is a staple in Tripuri cuisine and is known for its unique blend of spices and tangy flavors.

Ngari Bai (fish With Mustard Sauce)

Ingredients

  • 500g fish (preferably rohu or catla)
  • 2 tbsp mustard oil
  • 1 onion, finely chopped
  • 2-3 green chilies, slit
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 2 tbsp mustard paste
  • Salt to taste
  • Water

Instructions

  1. Marinate the fish with turmeric powder and salt. Set aside for 10 minutes.
  2. Heat mustard oil in a pan and fry the marinated fish until golden brown. Remove and keep aside.
  3. In the same pan, add chopped onion and green chilies. Saute until the onions turn golden brown.
  4. Add turmeric powder, red chili powder, and mustard paste. Cook for 2-3 minutes.
  5. Pour water into the pan to make a thick sauce. Season with salt.
  6. Gently place the fried fish into the mustard sauce. Cover and cook for 5-7 minutes.
  7. Once the fish is cooked and the sauce has thickened, remove from heat.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Carbohydrates
10g
Fat
15g

Supplies

Frying pan Spatula Cooking spoon

Tools

Knife Cutting board

Serving suggestions

Serve Ngari Bai with steamed rice for a complete meal.

Tips & tricks

For a spicier kick, add more green chilies or red chili powder to the mustard sauce.

Cost

$10