Manipuri cuisine is the traditional cuisine of the Manipur region, located in Northeast India. It is known for its unique flavours and the use of fresh, locally-sourced ingredients. One of the highlights of Manipuri cuisine is its seafood dishes, especially the fish dishes. Manipuri fish dishes are a staple in the local diet, and they are cooked in a variety of ways.

Translating to ‘broken fish curry’, Nga Atoiba Thongba is a favourite among the Meitei community and is a Manipuri ode to seafood which is considered to be medium spicy food. Most grand feast in Manipur will have this broken fish curry with some other fish curry made with different procedures. Made with a variety of vegetables and a spicy gravy this fish curry is totally unique/ The fish is usually unmarinated and lightly tossed in the sauce to break it down naturally and permeate the dish. A variety of vegetables of your choice (typically potatoes, tomatoes and peas) are cooked in a spicy gravy after which fresh pieces of unmarinated fish are lightly tossed in, naturally breaking down the fish. This allows for the fish to soak up the flavours of the gravy beautifully.  Traditionally the fish is cooked with the bones and skin for a more intense flavour.

The type of fish varies as per region, but flakier freshwater fish like tilapia and basa are preferred. A variety of spices help build depth in the curry as well as a few local ingredients that give it a distinctive Manipuri edge. Maru maraang, a mixture of toasted, powdered cumin and coriander seeds and maroi napakpi, (chive roots).

In Manipur, the dish is made using freshwater fish, since the state is filled with lakes and rivers. But this recipe can use any fish, saltwater or freshwater, such as seer, tilapia and more.