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Fish & seafood · Preserved fish

Ngari (Manipuri fermented fish)

Manipuri fermented small fish (pool barb), pungent and savoury; pounded into chutneys and stews.

Also called: fermented fish, ngari fish, fermented pool barb

A kind of fish

3 recipes with it

What it is

Ngari is a fermented fish from Manipur in north-east India, made by packing sun-dried small fish (usually pool barb) tightly into oiled earthen pots and leaving them to ferment for months. It is greyish-brown, firm and very pungent. It is used in small amounts as a flavour base, much like shrimp paste in Southeast Asia.

How it’s used

  • Eromba (mashed vegetables with chilli and ngari)
  • Singju (Manipuri salad)
  • Chutneys pounded with chilli
  • Seasoning stews and curries

Characteristics

Taste
Very savoury, salty and funky.
Aroma
Strong and pungent.
Texture
Firm and slightly soft.
When cooked
Roasted or lightly toasted before mashing, which mellows it.
Sold as
fermented
Cooking uses
Mainly a seasoning, Commonly cooked
Common in
Indian

Storage

Cool, dry and dark. Keep in a tightly sealed jar, away from other foods; the fridge helps contain the smell.

Diet, allergens and safety

Contains Fish.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains fish (allergen).

Nutrition per 100 g

Energy
290 kcal
Protein
62.82 g
Carbohydrate
0 g
Fat
2.37 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Fish, cod, Atlantic, dried and salted (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Fish sauce — A little fish sauce gives savouriness; less funky.
  • Shrimp paste — Toasted, in small amounts; contains crustaceans.

Related ingredients

Recipes with ngari (manipuri fermented fish)

More preserved fish