Entree: India – Manipur – Nganam (Hearty Manipuri fermented-fish and vegetable stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 lb (454 g) freshwater fish (catfish or carp), cut into 1–2 in (2.5–5 cm) pieces (such as catfish)
- 2 tbsp (30 g) ngari (Manipuri fermented fish), crumbled
- 3 tbsp (45 ml) mustard oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 green chilies, slit lengthwise
- 1 cup (150 g) bamboo shoots, thinly sliced
- 2 medium tomatoes, chopped
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) roasted red chili powder or to taste
- 1 tsp (5 g) ground roasted fenugreek seeds (optional)
- 1 cup (30 g) spinach or local greens (nga thoga), roughly chopped
- 3 scallions (green onions), sliced on the diagonal
- 2 tbsp (30 ml) fresh lime juice
- 1/4 cup (15 g) fresh cilantro, chopped
- Salt to taste
- 1 cup (240 ml) water (adjust as needed)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse and pat dry the fish pieces; season lightly with a pinch of salt and 1/4 tsp (1.25 ml) turmeric. Set aside.
2. Heat mustard oil in a heavy skillet or wok over medium heat until it just begins to smoke, then reduce heat to medium-low. Add sliced onion and sauté until translucent and lightly browned, about 6–8 minutes.
3. Add minced garlic and ginger; cook 1 minute until fragrant. Stir in ngari (fermented fish) and cook 2 minutes to release its aroma.
4. Add turmeric, red chili powder, and roasted fenugreek (if using); stir to bloom the spices for 30 seconds. Add chopped tomatoes and cook until they break down and form a saucy base, about 5 minutes.
5. Add bamboo shoots and water, bring to a gentle simmer. Taste and adjust salt carefully (ngari is salty); simmer 5 minutes to meld flavors.
6. Gently add the fish pieces in a single layer, cover, and simmer on low heat about 6–8 minutes until fish is cooked through and flakes easily. Add spinach or local greens and green chilies in the last 2 minutes of cooking to wilt the greens.
7. Remove from heat, stir in lime juice and chopped cilantro, and scatter sliced scallions on top. Drizzle a little more warm mustard oil if desired.
8. Serve hot with steamed rice and extra greens on the side.

1. Rinse and pat dry the fish pieces; season lightly with a pinch of salt and 1/4 tsp turmeric. Set aside.
2. Heat mustard oil in a heavy skillet or wok over medium heat until it just begins to smoke, then reduce heat to medium-low. Add sliced onion and sauté until translucent and lightly browned, about 6–8 minutes.
3. Add minced garlic and ginger; cook 1 minute until fragrant. Stir in ngari (fermented fish) and cook 2 minutes to release its aroma.
4. Add turmeric, red chili powder, and roasted fenugreek (if using); stir to bloom the spices for 30 seconds. Add chopped tomatoes and cook until they break down and form a saucy base, about 5 minutes.
5. Add bamboo shoots and water, bring to a gentle simmer. Taste and adjust salt carefully (ngari is salty); simmer 5 minutes to meld flavors.
6. Gently add the fish pieces in a single layer, cover, and simmer on low heat about 6–8 minutes until fish is cooked through and flakes easily. Add spinach or local greens and green chilies in the last 2 minutes of cooking to wilt the greens.
7. Remove from heat, stir in lime juice and chopped cilantro, and scatter sliced scallions on top. Drizzle a little more warm mustard oil if desired.
8. Serve hot with steamed rice and extra greens on the side.