Morok Metpa

Morok Metpa

Morok Metpa

Manipuri chilli paste — dried or fresh green chillies pounded with ngari and salt in a stone mortar until a coarse, intensely pungent paste forms. The minimum condiment at every Manipuri meal, eaten with rice and any combination of dishes. The ngari gives it a savoury depth that makes it far more complex than pure heat.

Cuisines

Manipuri

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 5 min Total: 20 min 2-3 servings

Ingredients

Green Chili 5 Green Chili , slit
Cilantro 1 cup Cilantro , chopped
Mint 1 cup Mint , fresh leaves
Fish 1 tablespoon Fish , fermented
salt 1 teaspoon Salt
Garlic 1 clove Garlic , finely chopped
Ginger 1 inch Ginger , finely chopped
mustard oil 1 tablespoon Mustard oil

Instructions

  1. 1 Wash the green chilies, coriander leaves, and mint leaves thoroughly.
  2. 2 Roughly chop the coriander leaves, mint leaves, and green chilies.
  3. 3 Peel the garlic and ginger, then chop them into small pieces.
  4. 4 In a mortar and pestle, add the green chilies, garlic, ginger, and a pinch of salt. Pound them into a coarse paste.
  5. 5 Add the fermented fish (ngari) to the paste and continue to pound until well combined.
  6. 6 Gradually add the coriander and mint leaves to the mortar, pounding gently to incorporate them into the paste.
  7. 7 Add the mustard oil to the mixture and mix well to combine all the ingredients.
  8. 8 Taste and adjust the salt if necessary.
  9. 9 Transfer the Morok Metpa to a serving bowl and serve with steamed rice.

Tips

For a spicier version, add more green chilies to the paste.