Soibum thongba (Bamboo shoot curry)
Manipuri Cuisine Recipe
MY RATING - 8.9/10
Ingredients
* Soak Soibum (I got bamboo shoot pickled from Grant Mart) with salt for a bit, wash it thoroughly
* Cut Onions, ginger & garlic in slices
* Cut 1 tomato in slices
* Whole Zeera, tejpata (bay leaf), hing, methi, zeera powder, coriander powder, chilly flakes, turmeric powder.
* Deep fry tunghanbi nga (Tilapia)
* Oil & salt to taste
* Potatoes cubed.
* Fresh coriander leaves (which I didn’t have)
Method
-Put whole zeera, bay leaf on heated oil, put little methi & hing, add onions, once a little brownish, add ginger & garlic, reduce flame & add masala – turmeric, zeera, coriander powder & chilly flakes
- Add potatoes and fry at medium heat for 5 mins
- Add the soibum & fry for 2-3 mins
- Add boiled water
- crank up the flame and let the curry boil. ( class=”hiddenSpellError” pre=”">Brong brong souhallo)
- Add tomato & fried fish & let it boil for some more time, you can check if aloo is cooked & smashed some of the aloo to make the gravy little thicker
- Add salt to taste & simmer for 5 mins.
- Garnish with fresh coriander leaves (I missed this)
Eat with Rice and (ngashung nganga metpa ) red chilly morok-metpa with maroi, it’s awesome !!!! I enjoyed it but it surely didn’t come as how I remembered eating in manipur. Please feel free to comment your advice or new recipe of Soibum. Thanks to Linthoi for sharing the recipe.
Comments