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Manipuri Fish Stew or Curry

By Pushpita Aheibam (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
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  • Serves 6
An Indian Carp stew or curry with mixed winter vegetables from the North-East Indian state of Manipur.
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Ingredients

For the Marinate

  • 6 large pieces, Indian Carp or any fish fillet of your choice, cut into large even-sized rectangular pieces
  • 1-1/2 tsp Turmeric Powder
  • Salt

For Tempering

  • 6 large pieces, Indian Carp or any fish fillet of your choice, cut into large even-sized rectangular pieces
  • 1-1/2 tsp Turmeric Powder
  • Salt
  • 2 Tbsp Garlic Chives, chopped (or 2 medium chopped Onions)
  • 1 tsp Fenugreek Seeds
  • A large pinch of Asafoetida
  • 1 Bay leaf
  • 1 Tbsp or 1/2 Tbsp more Vegetable oil

For the Stew/Curry

  • 6 large pieces, Indian Carp or any fish fillet of your choice, cut into large even-sized rectangular pieces
  • 1-1/2 tsp Turmeric Powder
  • Salt
  • 2 Tbsp Garlic Chives, chopped (or 2 medium chopped Onions)
  • 1 tsp Fenugreek Seeds
  • A large pinch of Asafoetida
  • 1 Bay leaf
  • 1 Tbsp or 1/2 Tbsp more Vegetable oil
  • 1 medium Cauliflower, wash, cut into medium size florets
  • 1 medium White Radish, washed, peeled and cut into 1" long, even size pieces.
  • 10 tender Green Hyacinth Beans, wash and cut both the ends
  • 15 tender Green Pea pods, washed
  • 2 medium size Potatoes, wash, peel and cut into wedges
  • 1 tsp Turmeric powder
  • 1 tsp Red Chilli or Cayenne Pepper powder
  • 1 tsp dry roasted and freshly ground Cumin powder
  • 6 small cubes sun dried Citrus Macroptera/Satkara/wild orange/cabuyao, soak in a small bowl of water (optional)
  • 1-1/2 cups (375 ml) Water
  • Salt to taste
  • 3-4 Green Chillies, slit
  • Chopped Coriander/Cilantro or Culantro leaves for Garnishing

Method

  • STEP 1
    Clean, wash and marinate the fish pieces with turmeric powder, salt. Set aside. Heat oil in a non-stick frying pan on medium and put the fish pieces into the pan. Fry till the fish pieces turn crisp and light brown on both sides. Remove and set aside on kitchen towel.
  • STEP 2
    Heat oil in a large non-stick wok or pan. Turn off the gas and add in fenugreek seeds, bay leaf, chopped chives or chopped onions. Once the fenugreek seeds starts spluttering (or once the onion turns to golden brown), turn on the gas.
  • STEP 3
    Now add the cauliflower florets, potatoes, turmeric powder, salt, mix in, cover and cook on low heat for 3-4 minutes. Put in the remaining vegetables (hyacinth beans, green pea pods, radish, you can also add chopped kohlrabi,mustard greens), red chilli powder, cumin powder and give in a good stir. Add in water as you gradually keep stirring the vegetables and bring to a boil on medium heat.
  • STEP 4
    Add in the fried fish pieces, citrus macroptera peels and slit green chillies once the water starts boiling. Cover and let simmer on very low heat. when cooked, remove in a serving bowl and garnish with chopped coriander or culantro leaves. Serve with pipping hot plain white or brown rice.
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