Nga atoiba Thongba or Fish Curry is a variety of fish curry without deep frying the fish pieces which we usually normally do. And a very important part of getting the right fish curry is how you cut the pieces into-which should be the square shaped fish pieces. And let me tell you in any good curry or cooking,its very important how we cut and shaped the veg and meat,this is half the battle won.
Ingredients:fish cut into square pieces(amount varies on how much you want to cook),potato,peas,onions,green chives,turmeric,red chilli powder,garlic,ginger,garam masala,unground Jeera and coriander which to be used at the start of frying,Bay leaves,green chillies,haribop,and coriander for garnishing and some Hing for flavor.
How to cook: First Fry the bay-leaves,then put Jeera and coriander seeds and put onions and green chives and saute till the onions are golden fried. Then put salt, turmeric,chilli,gram masala,hing powder and the color will be reddish brown now,make sure its not burned.. and at this time put the fish pieces and let it fry for some time.Make sure the pieces are not broken so it has to be careful when u fry the fishes without using any sharp spoon or fork.
When the water in fish starts leaving, put the square shaped potato(half fried)/green peas and then fry both fish and potato for sometime. And after that pour some water to make it a curry. let it boil for good 15-20 mins and put it in low flame so that the fish and water and peas are cooked properly.Once its properly cooked,now time to put Haribop,green chilies and Coriander and some garam masala to garnish and let the curry remain for more 5 Mins.
And Serve it hot with Rice.
N:B= Many people again fry the whole curry or say it as "Tadka" with fermented fish Ngaari to make it more tasty. But Its again your choice. Enjoy.
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