Entree: India – Manipur – চামথোং ➤ Chamthong (Manipuri mixed vegetable and fish stew in a lightly spiced, tangy broth often flavored with fermented fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 33 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) freshwater fish (tilapia, catfish, or local river fish), cleaned and cut into 1–1.5 in (25–40 mm) chunks
- 1 tbsp (15 ml) mustard oil
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, thinly sliced (approx. 3 7/8 oz (110 g))
- 1 tbsp (15 g) ginger, minced
- 2 cloves garlic, minced (approx. 0.21 oz (6 g))
- 2 green chilies, slit
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) red chili powder or to taste
- 1 medium tomato, chopped (approx. 4 1/4 oz (120 g))
- 1 small potato, peeled and cubed (approx. 6 oz (170 g))
- 1 small eggplant (brinjal), cubed (approx. 6 oz (170 g))
- 1 cup (30 g) spinach or local leafy greens, roughly chopped
- 1 oz (30 g) ngari (fermented fish), crumbled — or 1 tbsp (15 ml) fish sauce as a substitution
- 1 cup (240 ml) water or fish stock
- 1/2 tsp (3 g) sugar (optional, to balance)
- Salt to taste
- 2 tbsp (8 g) fresh coriander (cilantro), chopped for garnish
- Juice of 1/2 lime (1 tbsp (15 ml)) for finishing (optional)

Show original ingredient measurements

- 1 lb (450 g) freshwater fish (tilapia, catfish, or local river fish), cleaned and cut into 1–1.5 in (25–40 mm) chunks
- 1 tbsp (15 ml) mustard oil
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, thinly sliced (approx. 110 g)
- 1 tbsp (15 g) ginger, minced
- 2 cloves garlic, minced (approx. 6 g)
- 2 green chilies, slit
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) red chili powder or to taste
- 1 medium tomato, chopped (approx. 120 g)
- 1 small potato, peeled and cubed (approx. 6 oz / 170 g)
- 1 small eggplant (brinjal), cubed (approx. 6 oz / 170 g)
- 1 cup (30 g) spinach or local leafy greens, roughly chopped
- 1 oz (30 g) ngari (fermented fish), crumbled — or 1 tbsp (15 ml) fish sauce as a substitution
- 1 cup (240 ml) water or fish stock
- 1/2 tsp (3 g) sugar (optional, to balance)
- Salt to taste
- 2 tbsp (8 g) fresh coriander (cilantro), chopped for garnish
- Juice of 1/2 lime (1 tbsp / 15 ml) for finishing (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the fish pieces and pat dry; season lightly with salt and 1/4 tsp (1.25 ml) turmeric. Set aside.
2. Heat mustard oil and vegetable oil in a wide pot over medium heat until hot but not smoking. Add sliced onion and sauté until translucent.
3. Add minced ginger, garlic, and slit green chilies; cook 1–2 minutes until aromatic. Stir in remaining turmeric and red chili powder and cook briefly to bloom the spices.
4. Add chopped tomato and cook until the tomato softens and releases juices, about 3–4 minutes.
5. Stir in the crumbled ngari (or fish sauce) and mix to combine, then add the cubed potato and eggplant. Toss to coat with the spice-tomato mixture.
6. Pour in 1 cup (240 ml) water or fish stock, bring to a gentle simmer, cover, and cook 8–10 minutes until the vegetables begin to soften.
7. Gently add the fish pieces and spinach to the simmering broth, cover, and cook 5–7 minutes more until the fish is opaque and cooked through and vegetables are tender. Taste and adjust salt; add 1/2 tsp (2.5 ml) sugar if the broth needs balancing.
8. Finish with lime juice if using and scatter chopped coriander on top. Serve hot with steamed rice or local flatbreads.

1. Rinse the fish pieces and pat dry; season lightly with salt and 1/4 tsp turmeric. Set aside.
2. Heat mustard oil and vegetable oil in a wide pot over medium heat until hot but not smoking. Add sliced onion and sauté until translucent.
3. Add minced ginger, garlic, and slit green chilies; cook 1–2 minutes until aromatic. Stir in remaining turmeric and red chili powder and cook briefly to bloom the spices.
4. Add chopped tomato and cook until the tomato softens and releases juices, about 3–4 minutes.
5. Stir in the crumbled ngari (or fish sauce) and mix to combine, then add the cubed potato and eggplant. Toss to coat with the spice-tomato mixture.
6. Pour in 1 cup (240 ml) water or fish stock, bring to a gentle simmer, cover, and cook 8–10 minutes until the vegetables begin to soften.
7. Gently add the fish pieces and spinach to the simmering broth, cover, and cook 5–7 minutes more until the fish is opaque and cooked through and vegetables are tender. Taste and adjust salt; add 1/2 tsp sugar if the broth needs balancing.
8. Finish with lime juice if using and scatter chopped coriander on top. Serve hot with steamed rice or local flatbreads.