Tharoi Thongba

A Manipuri style water snail cooking

Image: Eat-Pham

Main Dish

Non-Vegetarian

Snail Curry

Kanglei

Curry

Tharoi Thongba

Wednesday, April 19, 2023 By : Lukthel /

5.0 1 Reviews Add Review

A Manipuri style water snail cooking

15 Ingredients
45 Mins
4 People

Tharoi thongba is a manipuri delicacy that the Meetei/ Meitei community enjoy since time immemorial. This traditional Manipuri curry, known as "Tharoi Thongba," involves a delightful union of ingredients that results in a dish that is both aromatic and flavorful.
At the heart of Tharoi Thongba is "Tharoi," a term that typically refers to river snails. These freshwater mollusks contribute a unique and earthy flavor to the dish, making Tharoi Thongba a distinctive culinary experience. There are 3 types of snail (tharoi) usually eaten in Manipur - Lai Tharoi, Loubuk Tharoi and Tharoi Ningkhabi. Though the accompanying ingredients besides tharoi differ from region to region, the main procedure is basically the same. The preparation method involves a meticulous blend of local spices, herbs, and other aromatic ingredients that together create a rich and savory curry. The river snails, infused with the flavors of the broth, become tender morsels that carry the essence of Manipuri culinary heritage. Tharoi is commonly cooked with potatoes and Galangal (Loklei) with smoked fish. It is also cooked with fermented bamboo shoot (Soibum) by some and pumpkin (Mairen) by still some others. Though it is not scientifically proven yet, it is said that consuming Tharoi cures one of anaemia.
Tharoi Thongba is often enjoyed as a main course and pairs exceptionally well with steamed rice, allowing the flavors of the curry to meld seamlessly with the grains. The dish not only showcases the regional love for seafood but also the resourcefulness of Manipuri cuisine in utilizing locally available ingredients to create dishes that are both delicious and culturally significant.
Cooking tharoi needs previous planning. It has to be bought at least 2 days ahead and kept soaked with some grains of rice, which will help in extracting the mud or debris from the snail as well as the baby snails. The face and back has to be cut the previous day or at least 3-4 hours before cooking and soaked in salted water. Then, it needs to be washed at least 8 to 10 times or till the water runs clear. However, there are season to make this dish, it  cannot be consume during rainy season and it is a dish which is available in all food stalls or hotels.
As you savor Tharoi Thongba, you're not just experiencing a dish; you're taking a gastronomic journey through Manipur, appreciating the intricate flavors and culinary traditions that have been passed down through generations. It's a dish that reflects the connection between the people of Manipur and the diverse ecosystems that surround them, bringing the essence of the rivers to the dining table in a delightful and honors the vibrant spirit of Manipur.

Tharoi Thongba

Preparation Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

Servings
4 servings

Ingredients
15 ingredients

Directions
6 steps

Ingredients

Primary

	1 mug or 500 gram - Snail (tharoi)
	A small bunch - Sichuan Pepper leaves / Prickly Winged leaves (Mukthrubi Mana) A compulsory ingredient for this recipe.
	3 pieces / 250 gram sliced into long pieces - Galangal (Loklei) A compulsory ingredient for this recipe. It can be replace with Ginger Lily root (Takhellei maru)
	5 pieces - Fermented Fish (Ngari)
	10-15 pieces - Red chilli
	1 piece (roughly chopped) - Onion
	1 bulb (finely crushed) - Garlic
	2 thumb size pieces (finely crushed) - Ginger
	1 tsp - Corriander seed powder
	1 tsp - Cumin seed powder
	1 tbsp - Refined oil
	2-3 pieces - Bay leaves
	as required - Salt
	1 mid size piece (chopped) - Potato
	5-10 leaves - Citrus leaf / Burmese Coriander (Awa Fadigom)

Directions

1
In a pressure cooker, cook the snails with 1/2 cup of water in high flame. Add potato, loklei and red chilies in a small bowl and put inside the cooker. Once it whistles, turn down the heat to medium flame and leave it for 5 minutes. Do not open until the pressure reduces on its own.
2
In the meantime, roast the ngari (fermented fish) in a pan until it becomes soft and slightly brown. After it is done, leave it in a small bowl with a tiny amount of water to soften it. Or you can add the ngari along with red chilies inside the pressure cooker. These two methods will have slightly different taste.
3
Open the pressure cooker and take out the veggies in a large bowl and allow it to cool. Then, remove the chilies separately and mash it with the ngari and salt to make chili-ngari paste. Now, mash the veggies and mix it with the chili-ngari paste with three cups of water to make base for the curry.
4
Heat up a wok/skillet and dry fry the snails after draining out the water. Keep stirring until the water that seeps out of the snails dries to make it crunchy later on.
5
In another pot, heat up the oil and add Bay Leaf first. Then, stir fry the chopped onion, crushed garlic and ginger together with the cumin powder and coriander seed powder until it becomes golden brown. Then, add the curry base and boil it for a minute. Add 3-4 cup of water and boil it.
6
Add the snails and mukthrubi mana (Sichuan Pepper leaves / Prickly Winged leaves) and leave it in high flame for another 10-15 minutes and add salt to taste. You may add coriander leaves.