Sengmai ngari is a traditional Manipuri delicacy made from fermented, non-salted, sun-dried fish, typically the Puntius sophore (Puthi fish). It is a staple ingredient in Manipuri cuisine, known for its distinct, pungent aroma and deep, umami flavor. 

What it is

A fermented product: The fish is traditionally fermented in airtight earthen pots for up to nine months. Some manufacturers, like those found on Amazon.in, state they use fish oil in the process.

An essential flavor enhancer: In Manipur, ngari is highly valued for its ability to add a unique, savory flavor to a variety of dishes. It is often used in dishes like eromba (a vegetable mash), morok metpa (a chutney), and kangsoi (a soupy vegetable stew).

Not ready to eat: Sengmai ngari must be roasted, steamed, or otherwise cooked before consumption. Some sellers offer pre-roasted versions for convenience.