Ngari (fish) explained

Ngari is a fermented fish product indigenous to the people of Manipur. Nga means fish in Meitei language and ri (riba/liba) means the process of fermentation.[1] It is used as a condiment in Manipuri dishes like eromba, singju, kangshoi, morok metpa, and others.

Ngari is also consumed in other southwest States of India.

Preparation and nutritional value

Ngari is made from small sun-dried pool barbs (Puntius sophore) locally known as phouba nga, which are 5-10 cm long. Traditionally, the fish is packed tightly in an earthen pot called ngari chaphou or kharung with a small amount of vegetable oil. The pot is then sealed with a fish paste, leaves, and mud and kept for fermentation at room temperature for about six months. Each of these pots can hold up to 15-75 kg of fish.[2]

It has a high source of protein, vitamins, and essential amino acids and fatty acids. It also aids in digestion and has pharmacological benefits.[3] [4] [5]

Production

There are families in Manipur who have been in the business of making ngari for generations.[6]

Nowadays, there are multiple commercial units in the business of ngari production in Manipur. The government licenses these units and they need to comply with the rules of the Food Safety and Standard Act, 2006.[7]

Concerns

A 2015 study reported that the population of phabou nga has been rapidly declining due to rising commercial activity around the production of ngari, and increasing pollution in and around the Loktak Lake. Adulteration in the production process by adding chemicals such as urea to speed up the fermentation has been reported.[8]

In popular culture

Olympic medallist Mary Kom said that ngari was one of the fermented fish varieties her family frequently eats.[9]

See also

Notes and References

  1. Web site: Taste of Manipur Ngari Fermented Fish. 19 April 2023. 2023-09-18 . e-pao.net.
  2. Web site: 2020-04-27 . Food Fermentation In Northeast India . 2023-09-18 . Northeast Today . en-US.
  3. Asem Sanjit Singh . Atom Arun Singh . Manoharmayum Shaya Devi. Ngari - a traditional fish product of Manipur, India . INFOFISH International . 2012 . 41–45.
  4. Web site: 18 January 2010 . Ngari: an indigenous fermented fish product from Manipur . 2023-09-18 . e-pao.net.
  5. Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance . 2021 . 8579182 . Narzary . Y. . Das . S. . Goyal . A. K. . Lam . S. S. . Sarma . H. . Sharma . D. . Journal of Ethnic Foods . 8 . 1 . 33 . 10.1186/s42779-021-00109-0 . free .
  6. Web site: Ghosh . Dakshina . Fishing for flavour . 2023-09-18 . Deccan Herald . en.
  7. Web site: 1 October 2013 . The Sangai Express . Ngari manufacturing units need to comply with food safety rules . 2023-09-18 . e-pao.net.
  8. Web site: Declining Population Of Phabou Nga (Puntius Sophore), A Staple Dietary Fish In Manipur: Ensuing Concerns . September 18, 2023 . DU Journal of Undergraduate Research and Innovation.
  9. Web site: Sudha . Menon. Food and Family: Mary Kom's Walk Down Memory Lane . 2023-09-18 . Reader's Digest.