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An essential ingredient to the Manipuri cuisine and relished by every community in the northeastern states of India, the ngari or fermented dry fish is almost a daily requirement for the Manipuri kitchen. Similar in taste to Fish sauce which is used widely among the south-east Asian countries, the Manipuri Ngari comes in a solidified form and is fermented in locally made earthen urns/jars.
Ingredients: Fermented fish, Garlic, Chilli, Edible oil, Salt