Nyishi Pehak
A fiery raw condiment of pounded ginger, chillies and local herbs, served in small quantities alongside Nyishi meals.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 40 kcal
Equipment
- •Mortar and pestle
Nutrition
Per serving, approximate
- Calories
- 40 kcal
- fat
- 1 g
- carbs
- 6 g
- fibre
- 2 g
- protein
- 1 g
- calories
- 40 kcal
Instructions
- 1
Wash the green chillies, ginger and garlic thoroughly.
- 2
Put the chillies, ginger and garlic into a mortar (grinding bowl).
- 3
Crush them firmly with a pestle until a rough, chunky paste forms.
- 4
Add the chopped coriander leaves. Pound gently just to mix them in.
- 5
Add salt to your taste and stir well.
- 6
Add a small splash of water if it feels too dry. Mix thoroughly.
- 7
Spoon into a small bowl and serve straight away.
Chef's tips
Make this fresh each time instead of storing it, as the punchy flavour fades quickly. Adjust the chillies to suit your spice level.
Ingredient substitutions
- green chillies → bird's eye chillies for extra heat
Storage
Best consumed fresh on the day it is made.
Reheating
Not applicable; served raw.
Common mistakes to avoid
- •Making a big batch ahead of time, which makes it lose its fresh, spicy kick.
Serving suggestions
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