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
| 5 | green chilies |
| 1 cup | fresh coriander leaves |
| 1 cup | fresh mint leaves |
| 1 tablespoon | fermented fish (ngari) |
| 1 teaspoon | salt |
| 1 clove | garlic |
| 1 inch | ginger |
| 1 tablespoon | mustard oil |
Instructions
- 1 Wash the green chilies, coriander leaves, and mint leaves thoroughly.
- 2 Roughly chop the coriander leaves, mint leaves, and green chilies.
- 3 Peel the garlic and ginger, then chop them into small pieces.
- 4 In a mortar and pestle, add the green chilies, garlic, ginger, and a pinch of salt. Pound them into a coarse paste.
- 5 Add the fermented fish (ngari) to the paste and continue to pound until well combined.
- 6 Gradually add the coriander and mint leaves to the mortar, pounding gently to incorporate them into the paste.
- 7 Add the mustard oil to the mixture and mix well to combine all the ingredients.
- 8 Taste and adjust the salt if necessary.
- 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.