Muka Nga Ayaiba or Smoked Mola Carplet has been used in many Manipuri cuisine since time immemorial. Fresh fish are caught from rivers or fish farms or from the mighty freshwater Loktak Lake by local fish farmers. The fish is very painstakingly arranged in an intricate pattern and furnace dried which gives its particular smoky flavour. Muka Nga can be eaten as it is with a little salt or can be heated with or without oil and eaten. It is also used in many Manipuri Cuisine like Kangsoi (Vegetable stew), Ngouthong (Mix Veg), etc.
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