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{{short description| | {{short description|Fermented fish paste found in Meghalayan cuisine}} | ||
'''Tungtap''' is a [[fermented]] fish paste found in [[Meghalayan cuisine]], consumed by the [[Khasi people|Khasi]] and [[Garo people|Garo]] | '''Tungtap''' is a [[fermented]] fish paste found in [[Meghalayan cuisine]], consumed by the [[Khasi people|Khasi]] and [[Garo people|Garo]] | ||
people. Like ''[[hentak]]'', it is made with [[Indian flying barb]] or [[pool barb]] fish that are sun-dried, salted and fermented in a sealed earthenware vessel. The vessel is covered with [[Pandanus amaryllifolius|pandan]] and tied with threads. It can be used in [[curry]] or eaten with rice, mixed with onion, garlic, chillis and ''[[Zanthoxylum nitidum]]'' and eaten as a [[Pickling|pickle]] or [[chutney]].<ref name=prakash>{{cite book |last1=Prakash |first1=Jyoti |title=Himalayan Fermented Foods |page=149 |publisher=CRC Press}}</ref> ''Tungtap'' has a spongy, soft texture.<ref>{{cite book |last1=Bhatt |first1=Pankaj |title=Recent Advancements in Microbial Diversity |date=2020 |publisher=Elsevier |page=452 |url=https://www.google.com/books/edition/Recent_Advancements_in_Microbial_Diversi/23bLDwAAQBAJ?hl=en&gbpv=1&dq=tungtap&pg=PA452}}</ref> | people. Like ''[[hentak]]'', it is made with [[Indian flying barb]] or [[pool barb]] fish that are sun-dried, salted and fermented in a sealed earthenware vessel. The vessel is covered with [[Pandanus amaryllifolius|pandan]] and tied with threads. It can be used in [[curry]] or eaten with rice, mixed with onion, garlic, chillis and ''[[Zanthoxylum nitidum]]'' and eaten as a [[Pickling|pickle]] or [[chutney]].<ref name=prakash>{{cite book |last1=Prakash |first1=Jyoti |title=Himalayan Fermented Foods |page=149 |publisher=CRC Press}}</ref> ''Tungtap'' has a spongy, soft texture.<ref>{{cite book |last1=Bhatt |first1=Pankaj |title=Recent Advancements in Microbial Diversity |date=2020 |publisher=Elsevier |page=452 |url=https://www.google.com/books/edition/Recent_Advancements_in_Microbial_Diversi/23bLDwAAQBAJ?hl=en&gbpv=1&dq=tungtap&pg=PA452}}</ref> | ||
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{{India-cuisine-stub}} | {{India-cuisine-stub}} | ||
{{Condiment-stub}} | {{Condiment-stub}} | ||