Manipur Morok Metpa Fermented Chilli Paste Traditional Table

Method

1. 1

   Dry-roast dried red chillies in a pan on medium heat for 2 to 3 minutes, turning, until they smell fragrant and slightly smoky. Do not let them burn black.

2. 2

   Roast ngari pieces in the same pan 2 minutes. Cool everything.

3. 3

   Pound the dried roasted chillies, roasted ngari and garlic together in a mortar and pestle to a rough paste.

4. 4

   The paste will be deep red-brown with a pungent, smoky, fermented aroma.

5. 5

   Add mustard oil. Mix well.

6. 6

   Add black salt. Taste before adding regular salt — ngari is very salty.

7. 7

   Add fresh coriander if using. Mix.

8. 8

   This condiment is intensely flavoured — a small amount goes a long way.

9. 9

   Store in a sealed jar for up to 2 weeks at room temperature or 1 month refrigerated.