Authentic Bhutanese Ngari Recipe: A Step-by-Step Guide

Ingredients

  • 500 grams of Fresh Fish (preferably Rahu, Katla, or any other freshwater fish)
  • 5-6 cloves of Garlic
  • 2-3 Green Chilies
  • 1 tablespoon of Salt
  • 2 tablespoons of Turmeric Powder
  • 3 tablespoons of Mustard Oil
  • 1 tablespoon of Lemon Juice

Steps and instructions

  1. Clean the fish thoroughly and pat dry with a towel.
  2. Marinate the fish with salt, turmeric powder, and lemon juice. Set aside for at least 30 minutes.
  3. Meanwhile, crush the garlic cloves and green chillies to make a paste.
  4. Heat the mustard oil in a pan over medium heat.
  5. Add the crushed garlic and green chilli paste to the oil and sauté for a few minutes till fragrant.
  6. Add the marinated fish to the pan and stir gently to coat the fish with the garlic and green chilli paste.
  7. Cook the fish on low heat until it is fully cooked and all the moisture has evaporated, stirring occasionally to prevent the fish from sticking to the pan.
  8. Once the fish is cooked, remove from heat and let it cool.
  9. Once cooled, break the fish into smaller pieces and discard any bones.
  10. The Ngari is now ready to be served. Store it in an airtight container for future use.

Tools for making

  • Cutting Board - A sturdy surface for chopping and preparing the fish and other ingredients.
  • Knife - A sharp knife for cutting and cleaning the fish.
  • Mixing Bowl - A bowl for marinating the fish with the spices.
  • Pan - A wide-bottomed pan for cooking the Ngari.
  • Spatula - A utensil for stirring and flipping the fish while cooking.
  • Grinder or Mortar and Pestle - For crushing the garlic cloves and green chillies into a paste.
  • Towel - For patting dry the fish before marinating.

Recipe variations

  • Use different types of fish like Hilsa or Rohu instead of freshwater fish.
  • Add spices like red chili powder, cumin powder, or coriander powder to enhance the flavor.
  • Add chopped onions and tomatoes to the garlic and green chili paste for a tangy twist.
  • For a spicier version, increase the amount of green chilies or add chopped red chilies.
  • Instead of frying the fish, you can also grill or bake it for a healthier alternative.
  • Add a pinch of turmeric powder and some chopped ginger to the marinade for added flavor.
  • For a vegetarian version, substitute the fish with tofu or paneer (Indian cottage cheese) and follow the same steps.
  • Experiment with different oils like coconut oil or olive oil for a unique taste.
  • Garnish with fresh coriander leaves or curry leaves for added freshness and aroma.
  • You can also add a squeeze of lime or sprinkle some chaat masala before serving for a tangy kick.

Recipe overview

Ngari is a traditional fermented fish dish commonly enjoyed in Manipur, a state in Northeast India. It's an integral part of the local cuisine, used as a flavouring agent in many dishes. The primary ingredients are freshwater fish, salt, turmeric, garlic, green chillies, and mustard oil. The process involves marinating the fish and then cooking it with a spicy garlic-chilli paste. The fish is then broken into smaller pieces for easy consumption. This recipe is simple, yet it requires patience and careful attention to detail. The end product is a flavorful and aromatic dish that can be enjoyed on its own or used to enhance the taste of other culinary creations.

Common questions

  1. How long does it take to marinate the fish?
    It is recommended to marinate the fish for at least 30 minutes to allow the flavors to penetrate the fish.
  2. Can I use any type of fish for this recipe?
    Yes, you can use any type of freshwater fish such as Rahu, Katla, or any other fish that you prefer.
  3. Can I use vegetable oil instead of mustard oil?
    While mustard oil adds a unique flavor to Ngari, you can use vegetable oil as a substitute if you prefer.
  4. How do I store Ngari?
    Store Ngari in an airtight container in the refrigerator. It can be stored for several days.
  5. Can I reheat Ngari before serving?
    Ngari is typically served at room temperature or cold. Reheating is not necessary.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to marinate the fish and mix the ingredients.
  • Pan - A frying pan or skillet to cook the fish.
  • Spatula - A utensil with a flat, wide blade for flipping and stirring the fish while cooking.
  • Tongs - A tool with two long arms and a hinge, used for flipping and handling the fish during cooking.
  • Garlic Crusher - A device used to crush garlic cloves into a paste.
  • Cutting Board - A flat surface for cutting and preparing the fish.
  • Knife - A sharp knife for cleaning and cutting the fish into desired pieces.
  • Towel - A cloth towel for drying the fish after cleaning.
  • Airtight Container - A container with a tight seal to store the Ngari.

Origin stories

Ngari, a fermented fish delicacy, is deeply rooted in the culinary culture of Manipur, a state in Northeast India. This dish is prepared by fermenting fish for several days, sometimes even months, under unique conditions, which gives it a distinct flavor and aroma. The practice of fermenting fish is said to have originated out of the necessity to preserve excess catch for consumption during off-season. But over time, Ngari has become a staple in Manipuri cuisine, often used as a flavor enhancer in various dishes. The process of making Ngari is a community event in Manipur, where women gather together to clean the fish and prepare it for fermentation. This not only enhances the flavor of the fish but also augments its nutritional value. Often, the making of Ngari becomes a social event, where stories and laughter are shared, further enriching the cultural fabric of the Manipuri community.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.