Kangsoi Recipe ( Manipuri dish )

Meitei khamenasinba hawaitharak Alu                          Kangsoi recipe

                 

Serving: 4

Ingredients:
1. Dried chilly : 4/5 chillies

2. Fermented Fish (Ngari): 5/6 big pieces
3. Onion: 2 medium sized onion(chopped roughly)
4.. Ginger:1/2 a table spoon(chopped finely)
5. Potato : 2 big potatoes( cut into a thin slices,1/8 inch thick)
6. Tomato: 3 tomatoes ( slice a tomato into four pieces and remove the seeds)
7. Green Pea : 1 cup of green peas
8. Dried fish (Nga Ayaiba): one handful of dried fish(if you are going to use a bigger fish one may be enough)
9. Salt: 2 tea spoon or as per your taste
10.Chopped corriander to garnish.

COOKING PROCESS:
1. Roast the fermented fish (ngari) and then wash it thoroughly and keep it in a small bowl.

2. Chopped the dried chillies and put it in the same bowl containing fermented fish and pour a little water.

3. Pour 3 cups of water, chopped onions and chopped ginger in your cooking bowl and heat it until it starts boiling. Meanwhile, you crush the chillies and fermented fish into a paste.

4. When the water start to boil put the chilly and fermented fish paste along with the dried fish.( Some people may put the dried fish in the end but putting in the starting phase will give us more time to squeeze out the flavour)

5. Boil it for about 2 minutes. Then add the potatoes, greenpea and tomatoes into the cooking bowl and close the lid. (We can use all kinds of vegetables for this curry)

6. Boil it for 15 minutes then turn the flame into low and put the salt and keep it for a minute.

7. Turn off the flame and put the chopped corriander.