Morok Metpa
A fiery smoky chutney of roasted chillies mashed with fermented fish and a splash of raw mustard oil.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 40 kcal
Equipment
- •Mortar and pestle
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 40 kcal
- fat
- 2 g
- carbs
- 3 g
- fibre
- 1 g
- protein
- 2 g
- calories
- 40 kcal
Instructions
- 1
Roast the green chillies on a dry tawa or over an open flame until blistered and soft.
- 2
Roast the ngari lightly on the same tawa until fragrant, about a minute. Roast the garlic cloves alongside.
- 3
Pound the chillies, ngari and garlic together in a mortar with the salt to a coarse paste.
- 4
Stir in the chopped coriander and, if you like, a few drops of raw mustard oil.
- 5
Serve at room temperature in small portions with hot rice and boiled vegetables.
Chef's tips
Adjust the number of chillies to control the heat; this chutney is meant to be intensely spicy. Serve in small quantities as a side condiment.
Ingredient substitutions
- ngari → any dried fermented fish
Storage
Refrigerate in a sealed container for up to 3 days.
Reheating
Serve cold or at room temperature; not meant to be reheated.
Common mistakes to avoid
- •Using too much chutney per serving, overwhelming the rest of the meal.
Serving suggestions
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