6. Ngari
Ngari is a fermented fish product of Manipur consumed by the Meitei. During its production, fish (Puntius sophore Hamilton) are rubbed with salt, dried in the sun for 3e4 days, washed briefly and spread on bamboo mats. A layer of mustard oil is applied to the inner wall of an earthen pot, which is filled with dried fish and traditionally pressed tightly by foot (Fig. 5). The pot is sealed airtight and then stored at room temperature for 4e6 months. It is kept for more than a year at room temperature. Ngari is eaten daily as a side dish with cooked rice. It is sold in local markets in earthen pots.