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Nga Atoiba Thongba

Team AckoFeb 8, 2024

The fish is cooked with herbs and spices and mashed lightly so that the chunky bits of the fish are felt. Fish is loaded with protein and vitamin D.

Contents

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    Ingredients to make Nga Atoiba Thongba:

    1 kg tilapia (common name for fish) cut into small pieces, 1 big bay leaf, 2 tbsp. mustard oil, ¼ tsp. turmeric powder, 1 tbsp. chili powder, ½ tsp. garam masala powder, ¼ tsp. asafoetida (soak 1 part in water and the other to fry), 1 red onion crushed, 1 medium potato cut into 8 pieces, 2 tomatoes cut into 8 pieces, 6 cloves garlic crushed roughly, 1 inch ginger minced, 2 red or green chiles slit lengthwise, medium size chives root washed and crushed, ½ tsp. cumin seeds, ¼ tsp. fenugreek seeds, ½ cup shelled green peas, 1 tbsp. chopped cilantro, 1 tsp. ground cumin and coriander seed, salt to taste

    Steps to make Nga Atoiba Thongba:

    1. Mix the crushed onion, garlic, ginger, chilli powder, turmeric powder, ground cumin and coriander seed, with ½ cup of hot water in a mixing bowl and set aside.

    2. Heat oil in a deep bottomed pan, reduce the heat and fry asafoetida and take it out when the aroma and flavour has been infused in the oil.

    3. Add the bay leaf and the crushed chives root and sauté for a while, add the cumin and fenugreek seeds and sauté them.

    4. Add the tomatoes, onion, garlic mixture that was set aside and add the green chiles. Keep stirring while adding hot water little by little till the oil starts to separate from the ingredients sautéed.

    5. Add the fish and stir it gently so that all the pieces of fish are thoroughly mixed and coated with the curry.

    6. Add the potatoes and peas and add hot water for the gravy and pour in the asafoetida soaked water. Increase the heat and bring it to a boil. Let the potatoes get well cooked. Stir in the salt and reduce the heat and let it simmer for about 3 minutes.

    Prepare and serve hot with steamed rice.

    Disclaimer: This content is for informational purposes only, based on industry experience and secondary sources. It is not a substitute for professional advice. Please consult a qualified expert for health or insurance-related decisions. Content is subject to change, refer to current policy wordings for specific ACKO details.

     

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