Sengmai Ngari – Traditional Fermented Fish Delicacy, 200g

Sengmai Ngari, known as Hidol or Shidol in Assam and Berma in Tripura, is a traditional fermented dry fish delicacy cherished for its distinctive aroma and deep umami flavor. Crafted from Puntius sophore (Puthi fish), this delicacy is a staple in various regional cuisines, adding depth and character to numerous dishes.

Key Features:

• Authentic Fermentation: Prepared using traditional methods to preserve its rich taste.
• Culinary Versatility: Enhances the flavor of chutneys, curries, and various traditional dishes.
• Nutritional Benefits: Rich in proteins and essential nutrients.
• Cultural Significance: Known by various names across India, reflecting its widespread appreciation.
• Regional Names (Manipuri, Assamese, Khasi, Mizo, Arunachali, Naga, Bengali, Tripuri): Ngari, Hentak, Shidal, Tungtap, Nghathu, Nghapih, Gnuchi, Lona Ilish, Puthi Shidal, Berma.

Usage Suggestions:

• Chutneys & Pickles: Incorporate into traditional recipes for an enhanced flavor.
• Curries & Stews: Add to curries to introduce a rich, savory depth.
• Side Dish: Serve alongside meals to enrich the dining experience.

Weight and Shelf Life:

• Net Weight: 200g
• Shelf Life: Best before 6 months from the date of packing. Store in a cool, dry place. Once opened, transfer to an airtight container to maintain freshness.