Nga Kangshoi | Fish stew with vegetables

Kangshoi | Fish Stew

Kangshoi or Chamthong is a healthy vegetable stew usually prepared with fish. In this recipe, I am going to use both dry and fresh water fish and if you are vegetarian, you can skip the fish while the rest of the steps remains the same. This is a traditional Manipuri dish from North East India and the love for fish in this region is undying and have endless recipes. The mix of fishes adds a distinctive aroma to an otherwise simple dish that is flavourful and delicious also slow cooking does all the trick. You can serve it in a bowl with rice on a cold rainy day.

INGREDIENTS 

1.    Tender Green Peas 50grams

2.    Dried Fish 5small

3.    Fresh Water Fish 2 to 3 pieces

4.    Onion 2 medium finely sliced

5.    Tomato 1 medium finely sliced

6.    Ginger 1inch finely chopped

7.    Green Chili 2 to 3 slit

8.    Flat Green Beans 50 grams chopped into 2inch

9.    Salt as per taste

PREPARATION

1.    First, we are going to roast the Dried fish in a flat Pan for couple of minutes on both sides then keep it aside.

2.    Heat oil in a deep pan, then take your fresh fish fillet or pieces and fry in oil until it turns golden brown on both sides, which should take about 3 -5 minutes on both sides take it out on a medium flame. Then de-bone and keep aside.

3.    Now take a deep pan, add green peas, flat greens beans, sliced onions, ginger, green chilies, salt as per taste and 2 cups of water. Stir, cover and cook them for 10 minutes on low flame.

4.    Now add the tomatoes, roasted dry fish and the fried de-boned fry. Stir and cook it for 15 minutes.

5.    Once the vegetables are cooked, open cook for 2 to 5 minutes until the stew achieves your desired consistency.

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