Friday, October 19, 2012

Mashed Fish Curry/ Nga atoiba thongba – Manipuri Style

This is my first post of fish recipe Inshallah many more will come, most of the time I do not get time to click fish photos as we savor it immediately or I should say we make it ON TIME. I have adapted this recipe from the article has published in Times of India newspaper. 


I have alter it according to my taste bud and original recipe call for Rohu fish but I strongly recommend you get boneless fish for particularly this recipe as we have to mash it later and to avoid any tension during lunch otherwise foodie will complain of getting lots of fish bones.

In general, there is no problem if we are using boned fish, but here we mix them with other tasty ingredients it would make them forget they are eating “FISH”.
I tell you this is awesome mashed fish recipe you have ever had. In additions with green peas, potato and tomato enhances the flavour.

Hey, do you know its Mary Kom’s favorites too.
Who does not know her?
She is a well-known personality an Indian woman boxer who won world championship five times belongs to Manipur.

OK, let’s cook Fish Curry!




























Ingredients:
Fish (boneless)   7 Pcs.
Potato2
Tomato2
Green Peas1/2 cup
Coriander pwd1 tsp
Red Chilli pwd2 1/2 tsp
Turmeric2 tsp
Ginger garlic paste1 1/2 tsp
Salt1 tsp
Coriander leaves2 sprig
Oil60 ml
To Grind:
Onion (chopped)2
Cumin seeds1/2 tsp



Method: 
  1. Cut Tomatoes and Potatoes in to cubes.
  2. Wash the fishes under running tap water, smear it with 1 tsp turmeric powder and keep aside.
  3. Heat oil in a cooking pan, add ginger garlic paste and saute it for one minute. 
  4.  Put “To grind” paste along with turmeric, red chilli powder, coriander powder and salt in to cooking pan and cook it until oil separates. 
  5. Now, Put smeared fish and cook until water dries out.
  6. Lastly add Potatoes, Tomatoes, green peas and 1 1/2-cup water in to it and cook until potatoes get tender.
  7. Adjust the salt and make semi solid gravy by mashing some potatoes and fish with the back of the spatula.
  8. Garnish it with chopped coriander leaves and serve with steamed rice. 



    RS Notes :-)

      • You can use mustard oil instead of any other oil (as written in original recipe)

12 comments:

  1. Mouthwatering curry...

    Event: Dish name starts with P

    ReplyDelete
  2. wow curry looks wonderful...must be taste divine with hot steamed rice
    Super Yummy Recipes

    ReplyDelete
  3. That looks so good and more convenient to eat!

    ReplyDelete
  4. Wonderful looking fish curry.

    today's recipe:
    http://www.indianhealthyrecipes.com/2012/10/hyderabadi-chicken-dum-biryani-recipe.html

    ReplyDelete
  5. Wonderful looking fish curry dear.

    today's recipe:
    http://sanolisrecipies.blogspot.com/2012/10/kolambi-bhaat-konkani-prawn-rice.html

    ReplyDelete
  6. Very new to me but it looks fabulous..:))
    Reva

    ReplyDelete
  7. Firat time here. u have a nice blog with yummy recipe. will be around :)

    ReplyDelete
  8. Yummy curry, never tried mashed fish this way,inviting.

    ReplyDelete
  9. Very unique style of fish curry, looks very delicious.

    ReplyDelete
  10. Awesome... I must try this. Thanks for sharing with us.

    Joint Replacement India

    ReplyDelete

Hello,
Welcome and thank you for taking time to visit my website.
I do appreciate your comment either good or bad, both way works for me… :-)
Hope to see you back.

I'm tired of deleting spammed comments i've to keep word verification 'ON'.


Thank you.
Rashida Shaikh

Related Posts Plugin for WordPress, Blogger...

Recent Posts

Get free updates in your inbox
Follow us on:
facebook twitter gplus pinterest rss

Google Website Translator Gadget

Followers

Receive Free Updates Via Email. Subscribe Now!