“Tungtap" or fermented dry fish is an ingredient in many indigenous recipes or chutneys of Northeast India 🐟🐟
It is preferably ground on stone with onion, chilli, turmeric and "jaїur", a native kind of szechuan pepper. Some also prefer making the chutney with "jyllang" or garlic chives.
"Tungtap" can be added to any other dish that includes tomato, bamboo shoot or even bitter gourd. 😄😋
This post is about "Ktung and Jaraiñ" 😋😋 Thank you @bada_boombam for sending this delicious reminder! 😀😀
She says: Jaraiñ and ktung is a dish loved by many, the Umami flavour of the dried fish and the sour and lightly bitter taste (you can barely sense it) of the jaraiñ just makes this dish that comfort lockdown food. It can be had as a side dish or even as "jingtah" (as curry eaten with rice). I think the Bhois cook it in bamboo which further adds to flavour because of the smokiness.