Chamthong or Kangshoi Recipe | Vegetable With Dry Fish Stew Recipe of Manipur

Chamthong or other wisely known as  Kangshoi is a healthy vegetable stew of Manipur. Chamthong or Kangshoi  is a dish of  the Meitei community of Manipur. It is a vegetable stew which is very popular dish of  Manipur. It is prepared with  seasonal vegetables that are boiled and flavored with sliced onions, cloves, salt, garlic, maroi and a bit of ginger. Hot stew is generally served with rice or fish. 

The preparations of Manipuri food  are simple and yet, tasty. They use mostly organic ingredients which again, contributes to the health factor. Manipuri food is  spicy but it  contains less oil. In Manipuri food, chili pepper is mainly used instead of the usual garam masala powder which generally we use. Here is a recipe of  Manipuri stew Chamthong or Kangshoi .

If you like food of North-Eastern states of India, here is some more recipes for you:

1. Bamboo Shoots Curry Recipe of Arunachal Pradesh
2. Traditional Smoked Meat of Arunachal Pradesh
3. Duck Meat curry of Assam

Ingredients of Chamthong or Kangshoi:

For the Chamthong Base:

• 1 cup Arbi (Colocasia) leaves, chopped (you can substitute with spinach or other leafy greens)
• 1 cup of different chopped seasonal vegetables (pumpkin, potatoes, beans etc.)
• 1/2 cup peas
• 4-5 dried fermented fish (Ngari)- Skip it if you want to make a veg stew. 
• 2-3 chopped green chilies, chopped (You may use according to your spice preference)
• 1 small piece of ginger, grated
• 2-3 cloves of garlic, minced
• 1-2 tablespoons mustard oil
• Salt to taste
• Water

For Tempering (Optional):

• 1-2 tablespoons mustard oil
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon cumin seeds
• 2-3 dried red chilies
• A pinch of asafoetida (hing)

Instructions of Making Chamthong or Kangshoi:

1. Prepare the Vegetables:

• First wash and cut  all the vegetables into small-sized pieces.
• If you're using colocasia leaves, make sure to clean them thoroughly and chop finely.

2. Cooking the Chamthong:

• Heat 1-2 tablespoons of mustard oil in a large pot or pan.
• Add the minced garlic, grated ginger, and chopped green chilies when the oil is hot . Sauté for a minute until aromatic.

3.Add Vegetables and dried fish:

• Now add fish pieces, peas and other  chopped vegetables to the pot when raw smell of garlic-ginger is over . Stir-fry them for 3-4 minutes on medium heat.

4. Add Water:

• Pour enough water into the pot to cover the vegetables. The amount of water you need will depend on the thickness of the chamthong you desire.

5. Boil and Simmer:

• Let the mixture boil for some times and  then reduce the heat to a simmer.
• Cover the pot and let it cook until the vegetables are tender. This will take around 20-25 minutes.

6. Add Salt:

• Once the vegetables are tender, add salt to taste and mix well.

7. Optional Tempering:

• In a separate small pan, heat 1-2 tablespoons of mustard oil for tempering.
• Add fenugreek seeds, cumin seeds, dried red chilies, and a pinch of asafoetida.
• Let the spices sizzle for a minute until they become aromatic.

8. Combine the Tempering:

• Pour the tempering mixture over the cooked vegetables in the main pot and stir well.

9. Serving of Chamthong or Kangshoi:

• Your Chamthong or Kangshoi is now ready to be served. Traditionally, it is served with steamed rice.

Enjoy this flavorful and nutritious Manipuri dish! Remember that you can adjust the vegetables and spice levels to suit your taste preferences.