Manipur: cuisine
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| + | ==Native Cuisine== | ||
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| + | Manipuri cuisine is simple and healthy. Dishes are typically boiled, smoked or spicy | ||
| + | foods that use chilli pepper. The staple diet of Manipur consists of rice, leafy | ||
| + | vegetables, fish and meat. ‘Ngari’ or fermented fish is a popular ingredient in the | ||
| + | dishes. ‘Umorok’ , an extremely hot chilli is another favourite ingredient among the | ||
| + | people. The meals are simple but very well prepared. One has to taste them to | ||
| + | believe it. | ||
| + | |||
| + | [[File: Manipur cusine.PNG| Manipur cusine |frame|500px]] | ||
=Nga atoiba thongba= | =Nga atoiba thongba= | ||
Mary Kom’s nga atoiba thongba | Mary Kom’s nga atoiba thongba | ||
Revision as of 10:27, 25 January 2014
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Contents |
Native Cuisine
Manipuri cuisine is simple and healthy. Dishes are typically boiled, smoked or spicy foods that use chilli pepper. The staple diet of Manipur consists of rice, leafy vegetables, fish and meat. ‘Ngari’ or fermented fish is a popular ingredient in the dishes. ‘Umorok’ , an extremely hot chilli is another favourite ingredient among the people. The meals are simple but very well prepared. One has to taste them to believe it.
Nga atoiba thongba
Mary Kom’s nga atoiba thongba
Nairita Mukherjee, TNN Nov 28, 2012
The Times of India 2012-11-28
Mary Kom’s favourite foods
Mangte Chungneijang Mary Kom, boxer, foodie
My earliest food experience
Rice with tender maize.
My favourite recipe
I love Manipuri cuisine. My favourite is nga atoiba thongba, which is a Manipuri style mashed fish curry.
My favourite cuisine
I love Chinese food.
I have a sweet tooth for
I don't really have a sweet tooth.
See also Mary Kom
Nga atoiba thongba
Ingredients: Rohu: 750 gm, Onion:150 gm, Garlic: 20 gm, Ginger: 20 gm, Fresh green peas (shelled): 80 gm, Tomato - diced into cubes: 200 gm, Potato - diced into cubes:150 gm, Red chilli powder:10 gm, Coriander powder:15 gm, Cumin powder: 5 gm, Mustard oil (for cooking):150 ml, Turmeric powder:10 gm, Salt: To taste, Fresh coriander leaves
Method: Smear the fish with turmeric powder and keep aside. Grind onion, ginger and garlic and make a thick paste with the spices. Heat mustard oil in a pan. Put the onion-ginger-garlic paste in. Fry till the oil separates. Make sure to stir at regular intervals so that it doesn't burn. Put in the pieces of fish and mix well. Cook until the water released by the fish dries out. Now add peas, diced tomatoes, potatoes, water and salt. Cover and simmer until the potato is done. Mash the potato and fish with the back of the spatula (leave some un-mashed for a more interesting texture). Serve hot, garnished with coriander leaves along with steamed rice.
(Recipe by Chutney, Bar + Tandoor, The Metropolitan Hotel & Spa, New Delhi)
See also
A history of Manipur: 1890-1930
Manipur: cuisine
