Ngari Fermented Fish of Manipur / 200 Gram

Name : Ngari Fermented Fish of Manipur / 200 Gram

Brand : NGARI

Shelf life (Best Before) : 10 Months

Net Quantity (N) : 1

Veg/NonVeg : Non Veg

Weight : 200gm

Ngari fermented fish manipuri, sekmai ngari manipuri fermented fish, fermented fish manipuri, shidol shutki dry fish, shidol shutki, puti sidol dry fish. Ngari is a traditional fermented dry fish product from Manipur, India, made by sun-drying non-salted fish and allowing it to ferment in earthen pots known as ngari chaphou or kharung. This age-old preservation method, which typically lasts about 6 months but can extend to over 9 months, not only enhances the fish's flavor but also improves its digestibility and nutritional value. Widely consumed by the pe of Manipur, Ngari is a staple in their daily diet, with its inviting flavor making it a beloved ingredient in various dishes. The fermentation process, involving tightly packed fish and vegetable oil sealed with fish paste, leaves, and mud, adds to its unique taste and preserves it for long periods.

Country of Origin : India