Hentak (Traditional fermented fish paste) - 220 g (non-veg)
Bring home the authentic Hentak (fermented fish paste) made from the best and selective dry fish that entertains your taste buds with its extremely savory and exotic taste. Made in Manipur
Weight: 220 g
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Weight: 220 g
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Fish fermentation is common in foothill and low attitudes in the himalayan regions of India, Nepal and Bhutan. Traditional fermented fish products of Manipur are Ngari and Hentak. Fermented fish foods are deeply associated with food culture of the Meitei in Manipur, which are prepared and eaten in every festival and occasion.
Hentak is made from the fish (Esomus danricus) after drying in the sun and crushed to powder in a Sumban (a traditional pounding tool made of wood). The stalk of Alocasia macrorhiza are then cut into pieces washed with water and exposed to sunlight for an hour. An equal weight of the cut pieces are then crushed along with fish powder to make a paste. Small balls are prepared and put in earthen pots and stored. After two weeks of fermentation, it is ready to use. These balls start to harden after few months, which are then propounded to create a paste with a little water and stored as balls for reserve food.
Storage & Usage Guidelines:
1. After opening, store in a refrigerator. Hentak can be stored for a year or longer if stored well
2. Traditionally, Hentak is either eaten as a chutney or used as a flavouring agent in soups and curries
3. For preparing chutney, take a small portion of Hentak and wrap in aluminium foil. You can then lightly roast over a gas stove. Make sure that you don't burn the Hentak by tossing the wrap frequently
4. You may also steam the Hentak by placing in a small bowl inside an electric rice cooker or similar cooker. After the Hentak is either roasted or steamed, mix it with green or red chillies with a pinch of salt to make a paste. The chutney goes very well as a side dish with rice
5. For use as a flavouring agent in soups and stews, choose your favourite vegetables and add in boiling water. Once the vegetables are about 60% cooked, add a small portion of raw Hentak and cook until vegetables are perfectly cooked. Add salt as desired