What is Ngari ?

Place where Ngari is mostly consume

It’s widely consume in north-eastern part of India. Where, Manipur is most popular for Ngari. Some place like Tripura, Bangladesh and some part of Assam love to add this product in their dishes.

Preparation of Ngari
The essential ingredients and equipment used in the production of this product are given below :
1. Fish(Puntius-species fish)
2.Earthen pot/vot
4.Cover paste
5.Cover leaves
6.Cover seal

Traditional preparation method

This is one of the most popular methods and is confined inside a small households. It is more economical and climate friendly and is practised more frequently during the fishing season when Puntius-species fish are available in villages fish ponds. In this method sun-dried fish is used for Ngari preparation. During drying ptocess, the fish are rubbed with a small amount of oil against soft hand and dried for around 3-4 days in sunlight. Amount of oil added determines the textures of the final product so, it must be careful. When too little, Oil is added, the textures of the product is too firm and this is not preferred.
The mud seals used are observed carefully during the initial days to protect from crack appears and they are filled with mud paste immediately if it’s appears unfortunately. They are kept in this condition for 4-6 month at room.

Importances of Ngari to Manipur people

Ngari forms an intrinsic part of the diet of the people of Manipur. It is mainly used for preparing different traditional curries in which It is put as an ingredient. It is also consumed as a side dish with cooked rice. Besides it’s good taste, Ngari also has strong appetising properties. In order to avoid fungal attack the product is usually packed in tight containers or sometimes lightly fried in oil.

Product types

The raw Ngari has a pungent smell that is very repulsive to the beginner. To overcome this constraint, ready-to-wear Ngari dishes such as eromba and kangsoi can be prepared.


Fish is use in daily diet of Manipur people so, ngari are widely used as an appetiser. The product are prepared at household level though with indigenous methods in Manipur. It need awareness about basic hygienic practices of production.

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