Ngari (fish)

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.

[7] 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.

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