Shidol is prepared by stuffing earthen pots/ Bamboo shell with the sundried fish. The earthen pots are then sealed airtight to provide the anaerobic conditions for fermentation and stored at room temperature for 3-4 months.
It wouldn’t be wrong to say that Shidol Chutney and Shidol Bora have evolved to become a cultural identity for North East.
An essential ingredient to the Manipuri cuisine and relished by every community in the northeastern states of India, the ngari or fermented dry fish is almost a daily requirement for the Manipuri kitchen.
Dry fermented fish, mostly mixed with curry and chutney, to give your food an exotic flavour. For those who love to tickle their taste buds. Made in Manipur. Also called Shidol in Bengali.
- Stock: In Stock
- Model: DFSH01
- Weight: 100.00g
- SKU: DfSH01
- Location: Manipur