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Sing Mapan Singju (Ginger Flower and Water Dropwort Singju)

Sing Mapan Singju (Ginger Flower and Water Dropwort Singju) is a traditional Indian recipe (from Manipur) for a classic salad of ginger flower, onion, potato, water dropwort and coriander flavoured with chillies and fermented fish. The full recipe is presented here and I hope you enjoy this classic French version of: Ginger Flower and Water Dropwort Singju (Sing Mapan Singju).

prep time

5 minutes

cook time

15 minutes

Total Time:

20 minutes

Serves:

4

Rating:

Tags : Chilli RecipesIndian Recipes

This is a classic salad from Manipur in India, that uses komprek (Meitei: ꯀꯣꯝꯄ꯭ꯔꯦꯛ), water dropwort, as a main ingredient. The flavour base for this dish, as for many Manipuri dishes is the fermented and dried fish, ngari. Ngari is a fermented fish product indigenous to the people of Manipur. Nga means fish in Meitei language and ri (riba/liba) means the process of fermentation. Ngari is made from small sun-dried pool barbs (Puntius sophore) locally known as phouba nga, which are 5-10 cm long. Traditionally, the fish is packed tightly in an earthen pot called ngari chaphou or kharung with a small amount of vegetable oil. The pot is then sealed with a fish paste, leaves, and mud and kept for fermentation at room temperature for about six months.

Ingredients:

6-7 Sing Mapan (Ginger Flower), cleaned and shredded
3-5 ngari (depending on size), cleaned
1 medium Potato
1 medium Onion, chopped
5 Red Chillies, roasted or steamed and pounded to a paste
1 small bunch komprek, chopped (this is water dropwort/Japanese parsley)
1 small bunch coriander (cilantro), chopped
salt, To Taste

Method:

Thoroughly wash the ngari, then steam with the chillies for about 10 minutes until tender. Pound to a paste.

Boil the potato in its skin for 20-25 minutes, until tender.

Mix together the onion, komprek and coriander leaves in a bowl.

Once it can be handled, peel the potato and chop coarsely. Combine the steamed red chillies and ngari in a mortar add the salt and pound to a paste. Add in the sing mapan and potato pieces then mash coarsely with a fork.

Turn this mixture into a bowl with the onion, water dropwort and coriander. Stir to combine, turn out onto a plate and serve.