“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. 😄😋
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