Toningkhok Eromba

Eromba, also written iromba, is a traditional Meitei preparation from Manipur in which boiled vegetables are mashed with chillies and ngari, the intensely aromatic fermented fish that provides much of the dish's savoury depth. This version uses toningkhok, the crunchy underground rhizomes of fish mint, alongside potato, fresh cabbage and bhut jolokia.

There is no elaborate masala and generally no added oil. The character of the dish comes from the vegetables themselves, the fermentation of the ngari and the considerable personality of the chilli.

Ingredients

• 150–200 g toningkhok, fish mint roots/rhizomes

• 2 medium potatoes, about 300 g

• ¼ small cabbage, finely shredded

• 20–30 g ngari

• 1 bhut jolokia

• 1 small onion, very finely sliced

• Salt, to taste

• Small handful coriander leaves, chopped

• Garlic chives, optional

Method

Clean the toningkhok
Wash the fish mint rhizomes extremely well in several changes of water. Since they grow underground, soil can hide between the roots and joints.
Trim away the fine hair-like roots and any damaged or discoloured sections. Cut the cleaned rhizomes into pieces roughly 2–3 cm long.

Cook the potatoes
Wash the potatoes and boil them whole in clean water until completely tender.
Reserve some of the potato cooking water, then drain the potatoes. Peel while still warm and roughly mash.
Don't make a perfectly smooth mash. Eromba should retain plenty of texture.

Prepare the ngari and bhut jolokia
Roast the ngari and bhut jolokia briefly over a flame or in a dry pan until aromatic. Alternatively, soften the ngari in a few tablespoons of hot water.
Remove any obvious large bones from the fish if necessary.
Mash the ngari and roasted bhut jolokia together with a little salt.
The amount of bhut jolokia can be adjusted to its strength and your tolerance. One chilli can vary considerably from another.

Blanch the toningkhok
Bring a pot of water to a boil.
Add the cleaned fish mint rhizomes and cook for only 2–4 minutes. They should soften slightly while retaining their characteristic crunch.
Drain immediately.

Make the eromba
Add the roughly mashed potatoes to the ngari-chilli mixture.
Gradually add a little of the reserved potato cooking water while mixing and lightly mashing everything together.
You are looking for a loose, rustic mash, not something smooth or puréed.
Fold in the blanched toningkhok. Lightly crush some of the rhizomes as you mix, while leaving plenty of pieces intact for texture.

Add the raw vegetables
Fold through the finely sliced onion and shredded cabbage.
Taste and adjust the salt. If the eromba feels too dense, loosen it with another splash of the reserved potato cooking water.
Finish with chopped coriander and, if using, spring chives.
Serve at room temperature or slightly warm as part of a larger meal.
The finished Toningkhok Eromba should be hot, funky, earthy and intensely aromatic, with soft potato carrying the fermented depth of ngari and bhut jolokia while the fish mint rhizomes and fresh cabbage provide crunch.