Tungtap
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A strong chutney of fermented dried fish ground with onion, chilli and ginger, eaten in small amounts with rice.
Region: Meghalaya (Khasi Hills)Occasion: Everyday mealsTime: 20 minServes: 6Non-vegetarian
Ingredients
- 50 g tungtap (fermented dried small fish)
- 1 onion, chopped
- 4–6 dried or fresh red chillies
- 1 tsp chopped ginger
- 2 cloves garlic
- Salt to taste
Method
- Roast the fermented fish lightly on a dry pan or over a flame until fragrant.
- Roast the chillies lightly too.
- Pound the fish, chillies, onion, ginger, garlic and salt together into a coarse paste.
- Serve in small amounts with rice and other dishes.
History
Small fish are fermented and dried to make tungtap, a way of keeping fish through the year in the hills.
Significance
Tungtap adds strong flavour to plain rice meals and is a typical item of Khasi home food.