Manipuri Loktak Ngamarak Fish Curry

Fresh Loktak Lake fish simmered with hawaijar (fermented soybean) and local herbs -- a Bishnupur fisherfolk recipe from Manipur.

Time 50 min · Serves 5 · 164 kcal · Bishnupur, Manipur

Ingredients

Garnish

• Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

• Ginger — 1 tsp (ground)
• Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
• salt (optional) (whole)
• coriander powder — 1 tsp (ground)
• Garlic — 1 tsp (ground)
• Turmeric Powder — 0.5 tsp (ground)
• Tomato — 2 piece (chopped)
• fish — 250 g (chopped)
• Hawaijar (Manipur Fermented Soybean Cakes) — 25 g (crumbled)
• onion — 2 piece (chopped)

Tempering

• Cumin Seeds — 1 tsp (whole)
• oil — 2 tbsp (whole)

Method

1. Clean the fresh Loktak lake fish pieces and lightly pan-sear them in a little oil; set aside.
2. In the same kadhai, add cumin seeds to the remaining oil and let them splutter.
3. Add chopped onion and saute until golden.
4. Add ginger-garlic paste and saute till the raw smell disappears.
5. Add chopped tomato, turmeric, red chilli powder and coriander powder; cook until the tomato softens into a masala.
6. Crumble in the hawaijar (fermented soybean) and mix well to release its savoury aroma.
7. Add water, bring to a simmer, then slide in the seared fish.
8. Cook gently for 8-10 minutes till the fish is cooked through and the gravy comes together.
9. Adjust salt, finish with coriander leaves, and serve hot with steamed rice.

Common questions

How many calories in one plate of Manipuri Loktak Ngamarak Fish Curry?

164 kcal per plate.

How much cooking time?

50 min — 20 min prep, 30 min cooking.

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