Very few dishes from the seven states of northeastern India are known, among them Manipur is one such state which is a treasure trove of many exotic yet divinely delicious foods and dishes. One such very popular delicacy is the Eromba/Iromba pronounced as ee-rom-ba, a preparation from the Meitei community of Manipur prepared with dried and fermented fish and locally available veggies.
The prime ingredient of this dish is the fermented dried fish known as Ngari in Manipuri ( Nga means fish), which are usually a few varieties of small freshwater fishes (not more than 10 cms) that are first sun-dried and then fermented in locally produced and specially designed earthenpots called koloh or ngari chaphu by repeated smearing with oil without addition of any salt. The word “Eromba” is derived from eeru taana lonba in Manipuri which means “mixing and stirring watery”. This dish is usually made with boiled vegetables and fermented fish mashed together along with chillies. Mostly no oil is used in the recipe and so is a healthy, simple yet flavourful meal accompaniment, but you can use little oil if you want.
Eromba is a regular dish for the Manipuri households except those who are srictly vegetarians and the dish varies from house to house who make this in their own way. However the basic ingredients are the same i.e. the fermented fish, chillies and vegetables like buckwheat, colocasia/arbi, lady’s finger, potato, tree beans, bamboo shoots etc. Since rice is the staple for the population here, the Eromba really combines well with the rice meal. Also, it feels equally great to have it with piping hot phulka/roti and a piece of raw onion.
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28 сен 2024
