Hentak

Indian Cuisine
Sauces and Condiments

Hentak is a thick fermented paste used in Manipuri cuisine. It is made from sun-dried Indian flying barb fish powder and aroid plant petioles, which are mixed in equal parts, sealed in an earthen pot and fermented for around one week. A standard homemade ingredient in Manipuri households, it is eaten as a condiment with boiled rice or curry. It may also include plant ingredients such as Colocasia esculenta.

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Main ingredients: Sun-dried fish powder and aroid petioles
Fermentation: Around one week
Use: Condiment with boiled rice or curry

Sources and credits

Article: Hentak (English Wikipedia)
Wikidata: Q97404126
Text: Card text is adapted from the English Wikipedia article by an automated summary. Wikipedia content is available under CC BY-SA 4.0; see the article history for its contributors. CC BY-SA 4.0 · Article history and contributors
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