Eromba is an ethnic dish of the Meiteis of Manipur and is a widely beloved dish across Manipur. At its heart, it is a chutney made with fermented fry fish or ngari in Manipuri as the hero ingredient and is mashed along with potatoes, king chillies and other seasonal local vegetables.
- Fermented dry fish or ngari 5-6 pieces (buy here)
- Tomatoes - 2, chopped in quarters
- Potatoes - 2, chopped in quarters
- Bamboo shoot, either fresh or fermented according to availability (buy here)
- Red chilies or dry king chili ( buy here)
- Onion - 1 large
- Garlic - 4-5 pods
- Coriander leaves - 1 bunch
- Clean the fermented dry fish well, removing scales from the surface and rinse them well in clean water and drain them well
- In a vessel, put all the ingredients, except for the onion and coriander and boil them with some water until the potatoes are soft. You can even pressure cook them, but do not leave them for over 2 whistles, the potatoes are not supposed to be totally mashed smooth but the texture should be coarse.
- Remove the boiled mixture in a bowl and mash all of it together roughly, ensuring no large lumps.
- Add chopped onions, chopped coriander leaves, salt and mix well.
Your delicious Eromba is ready! Pairs perfectly with rice.