Ngari (fermented fish)
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Small sun-dried fish packed tightly into oiled earthen pots and left to ferment for months. The key flavour of Manipuri cooking.
Region: ManipurOccasion: Pantry staple used in daily cookingTime: 30 min + several months fermentingServes: About 1 kgNon-vegetarian
Ingredients
- 1 kg small sun-dried fish (traditionally pengba or phabou)
- 1 large earthen pot
- Mustard oil to coat the inside of the pot
- Banana leaves and clay or mud to seal
Method
- Coat the inside of a clean earthen pot with mustard oil and leave it for some days so the clay absorbs the oil (traditionally the pot is reused for years).
- Wash the dried fish lightly, drain, and dry it in the sun for a few hours.
- Pack the fish into the pot in layers, pressing down very tightly with the hands or feet so no air is left.
- Cover with banana leaves and seal the mouth with clay or mud.
- Store in a cool place for 4–6 months. Open, check that it smells strong but pleasant, and keep in airtight jars.
- To use, roast a small amount wrapped in a leaf before adding it to eromba, metpa or kangshoi.
History
Ngari is a traditional fermented fish product of the Meitei, made by families and small producers and sold in Ima Keithel and other markets.
Significance
Ngari gives Manipuri food its distinctive flavour. Making and selling it is an important livelihood for many households.