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