It is prepared by fermenting smaller freshwater fishes with mustard oil and salt. The dried fish are then tightly packed them in a big clay urn which is made airtight. The urn is buried for 30–40 days. Ngari is roasted lightly prior to consumption, and then added in many Manipuri dishes, such as eromba etc.
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| Shop Location | Thoubal Wangmataba 795138 Thoubal, Manipur, India |
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