Recipe-Nga thumyakpi and maroi nakuppi kanghou

In Meitei cusine side dishes plays an important part, every main course is has a side dish like a morok-metpa (chilli chutney) with vegetable kangsoi (a type of vegetable stew), kanghou, bora (pakora), singju (a type of vegetable salad). Maroi nakuppi and nga thumyakppi kanghou is a a yummy side dish and the two items makes it a lethal combo, I don't know how meitei's acquired the taste of nga thum yakpi (sun dried salted sea fish) and we do have some really yummy items made using nga thumyakpi and here's one of the yummiest.

Ingredients:

1. Three medium size nga thumyakpi.

2. Abt 8-10 Green chillies.

3.250 gms maroi nakuppi.

4.1/2 tbsp turmeric.

Method:

-Sock the nga thumyakpi in water for 30 mins, take the skin out ,clean it and cut into medium size.

-Slit and chop the green chillies.

-Chop the maroi nakuppi.

-On a non stick frying pan add 1 tbsp refined oil and fry the nga thumyakpi for abt 10 mins on medium flame.

-Add the green chillies and fry for 2-3 mins.

-Add lil turmeric and fry for 1-2 mins.

-Add the chopped maroi nakuppi and fry for another8-10 mins.(Maroi nakuppi takes very little time to get cooked) add salt to taste....the yummy kanghou is ready.