βTungtap" or fermented dry fish is an ingredient in many indigenous recipes or chutneys of Northeast India ππ
It is preferably ground on stone with onion, chilli, turmeric and "jaΡur", 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. ππ
The "Phan bad Tungtap" snack of the Khasis and Pnars is eaten heartily especially in the summer season πππ
The items in the picture include: Boiled potatoes, the bowl in the centre contains tungtap (fermented dry fish chutney), chopped smoked pork on the side, in the rectangular bowl there is ground jaΓ―ur (an indigenous variety of Schezwan pepper) and the greens include jyllang, ja-ut and jamyrdoh, accompanied by the omnipresent onion ππ