Singu is a traditional Manipuri stew made with fermented fish (ngari), seasonal vegetables, and local herbs. Mildly spiced and comforting, it's usually served hot with steamed rice, reflecting the simple, earthy flavors of Manipur's home cooking.
Singu is a traditional Manipuri stew made with fermented fish (ngari), seasonal vegetables, and local herbs. Mildly spiced and comforting, it's usually served hot with steamed rice, reflecting the simple, earthy flavors of Manipur's home cooking.
Gather ngari (fermented fish), seasonal veggies, onions, garlic, green chilies, turmeric, salt, and mustard oil.
Gather ngari (fermented fish), seasonal veggies, onions, garlic, green chilies, turmeric, salt, and mustard oil.
Wash and chop all vegetables into bite-sized pieces.
Wash and chop all vegetables into bite-sized pieces.
Lightly mash or roast the ngari to reduce its strong smell.
Lightly mash or roast the ngari to reduce its strong smell.
Heat oil in a pan until it just starts to smoke.
Heat oil in a pan until it just starts to smoke.
Add chopped onions, garlic, and green chilies. Cook until golden.
Add chopped onions, garlic, and green chilies. Cook until golden.
Mix in the mashed ngari and stir for a couple of minutes.
Mix in the mashed ngari and stir for a couple of minutes.
Sprinkle turmeric and salt. Mix well.
Sprinkle turmeric and salt. Mix well.
Put in all the chopped veggies and mix.
Put in all the chopped veggies and mix.
Pour just enough water to help cook the veggies. Don't make it too watery.
Pour just enough water to help cook the veggies. Don't make it too watery.
Cover and cook on low heat until veggies are soft and flavors blend.
Cover and cook on low heat until veggies are soft and flavors blend.
Add fresh herbs like chives or coriander for extra flavor.
Add fresh herbs like chives or coriander for extra flavor.