Mar 04

Manipuri Fish Stew: Authentic North Eastern Indian Dish


Manipuri Fish Stew, locally known as Nga Atoiba Thongba


My roommate is from Manipur, a small north state in the north-eastern part of India. What I know about her state is that it’s a valley surrounded by seven hills on four sides. The valley people are known Meitei and are generally vegetarian with the exception of fish. Fish is a delicacy for the Meiteis. People with such diets are called pescaterian. Anywhichways, since I’m one of the pescaterians to start with she offered to cook me Manipuri Fish Stew, locally known as Nga Atoiba Thongba (nga means fish, atoiba means disintegrated and thongba means


So, here’s how to cook that delicious dish.


1 bay leaf

½ tbsp. mustard oil (you can use any oil)

1/3 tbsp. turmeric powder

½ garam masala powder

Pinch of asafoetida

½ pound tilapia (cut into 1”*1”*1”)

1 red onion

2 small potato

2 tomatoes

3 cloves of garlic

1 medium size ginger

Chillies according to taste

2-3 chives root

¼ cup of green peas

Cilantro to garnish

Salt to taste


– Clean the fish, marinate with turmeric and little salt and keep it aside.

– Cut the potatoes into cubes, chop the onion, ginger, garlic, chives, tomatoes and coriander.

– Now, heat the oil in a pan. Once hot, put the asafetida, bay leave and sauté for a while.

– Put cumin seeds and turmeric. Sautée for few seconds.

– Add ginger, garlic and onion. Fry until the onion turns soft.

– Add the potatoes and fry all together until the potato becomes half cooked.

– Add little salt to speed up the cooking.

– Add the chives root, turmeric, chillies, garam masala and sautée properly. Cover with a lid and let stay for 30 min on low flame. Keep stirring from time to time so it doesn’t get burn. You can add little water to avoid from sticking to the pan.

– Add the tomatoes, green peas. Let it stay for few 5-6 mins.

– Add the fish. Mix it properly and let cook on its own on low flame. Be careful not to stir much otherwise the fish will be broken in pieces.

– Add ½ cup of water and salt as desired and let it boil until cook properly.

Once done, garnish with cilantro and make sure to serve it with hot rice.

Guest blog post by STIMULUS…ON THE GO! 



Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>