• Ngapai, Dry Kandala fish, is a traditional Manipuri smoked dry fish known for its distinctive aroma and deep, smoky flavor. Prepared using age-old smoking and drying techniques, this fish develops a rich taste profile that is highly valued in local cuisine.
• The smoking process not only preserves the fish but also enhances its flavor, making Ngapai a preferred ingredient for chutneys, curries, and roasted preparations. Its firm texture and bold taste make it ideal for dishes where smoked fish is the highlight.

Key Features:

• Made from Kandala fish (freshwater variety)
• Traditionally smoked and sun-dried
• Strong smoky aroma with rich umami taste
• Firm texture, suitable for multiple cooking styles
• Long shelf life without refrigeration

Usage:

• Roast and mix into Eromba (traditional chutney)
• Use in smoked fish curries
• Fry lightly for a flavorful side dish

Authenticity:

• Sourced and processed by local communities using traditional Manipuri smoking methods, ensuring authentic taste and cultural integrity.