Nga Thongba

**Nga Thongba ()** is a fish curry of traditional Meitei cuisine, of Manipur. It is a staple dish in Meitei households and is prepared from freshwater fish using various spices and herbs. The dish is known for its distinctive flavor, which is derived from a combination of herbs, spices, and citrus fruit called heiribob, native to Manipur.

Nga Thongba is commonly served during festivals and social gatherings in the traditional Meitei community. It is prepared for occasions such as Ningol Chakouba feasts, Cheiraoba feasts, Yaoshang feasts, annual convention feasts, culinary competitions, including chef contests, and other special events.

## Names and variations

Nga Thongba has several variations and is known by different names. One style is called Nga Atoiba Thongba, also known as Nga Atoi Thongba or Nga Toithong (). Another style is called Nga Ataoba Thongba, which is also referred to as Nga Atao Thongba or Nga Taothong (). These names reflect slight differences in preparation methods within traditional Meitei cuisine.

## Ingredients

The main ingredients for Nga Thongba include freshwater fish cut into small to medium pieces, onions, green chillies, Mexican coriander leaves (culantro), hooker chives with roots, heiribob (sun-dried or fresh citrus peel), ginger-garlic paste, turmeric powder, coriander powder, coarsely ground red chilli (kutti mirch), mustard oil, salt, green peas, and asafoetida. Potatoes may be added optionally.

## Tempering ingredients

Tempering is prepared separately using mustard oil, dried red chillies, garlic chives, hooker chives, cumin seeds, turmeric powder, and a small amount of asafoetida.

## Preparation

The fish is first washed thoroughly and drained. Vegetables and herbs are cleaned, chopped, and set aside. Mustard oil is heated in a kadhai or wok, and cumin seeds are added to release aroma. Onions are sautéed until soft, followed by ginger-garlic paste and hooker chives. Spices such as turmeric, coriander powder, and coarsely ground red chilli are incorporated into the base.

Fish pieces are added to the pan and cooked over low to medium heat. Water, green peas, heiribob, and optional potatoes are added to form the curry. The tempering is prepared in a separate pan and added to the simmering curry. The dish is cooked further to blend the flavors, then garnished with Mexican coriander leaves before serving.

## Serving and variations

Nga Thongba is traditionally served with plain steamed rice. Substitutions can be made for ingredients that are not widely available; spring onions may replace hooker chives, and regular coriander may replace Mexican coriander leaves, though this may alter the flavor. The quantity of coarsely ground red chilli can be adjusted according to taste preferences.

## Related pages

- Yen Thongba
- Meitei Nganu
- Kaunayen chicken
- Fish in Meitei culture
- Fishing in Meitei culture

## Infobox (food)

- **name**: Nga Thongba
- **name lang**: mni
- **name italics**: ꯉꯥ ꯊꯣꯡꯕ
- **image**: Nga Ataoba Thongba (Taothong) - a type of Nga Thongba (fish curry) - Traditional Meitei cuisine - Gastronomic cultural heritage of Manipur & domestic and international Meitei diasporas.jpg
- **caption**: Nga Ataoba Thongba (Taothong) - a type of Nga Thongba
- **alternative name**: ꯉꯥ ꯊꯣꯡꯕ
- **type**: fish curry
- **place of origin**: Manipur
- **region**: indigenous (Northeast India, Bangladesh, Myanmar,) & Meitei diaspora (the Meitei people in the United States, United States, the Meitei people in the United Kingdom, United Kingdom, the Meitei people in Korea, Korea)
- **associated cuisine**: Meitei cuisine
- **variations**: Nga Ataoba Thongba (Nga Taothong) & Nga Atoiba Thongba (Nga Toithong)
- **similar dish**: Yen Thongba, Sana Thongba