Morok Metpa

Dry roast the dried red chillies in a pan over medium heat for 2–3 minutes until they darken slightly and become fragrant. Remove and allow to cool.

Wrap the fermented fish (ngari) in foil and roast directly over a flame or in a dry pan for 2–3 minutes until heated through and aromatic. This step reduces the strong smell and enhances the flavour.

Roast the onion (unpeeled) directly over a flame or in a dry pan for 5–6 minutes, turning occasionally, until the outer skin is charred and the inside is soft. Peel and roughly chop.

Roast the garlic cloves (unpeeled) in a dry pan for 3–4 minutes until softened. Peel.

In a mortar and pestle or stone grinder, pound the roasted dried chillies first until coarsely broken.

Add the roasted ngari and pound together with the chillies.

Add the roasted onion, garlic, fresh ginger, and green chillies. Pound everything together into a coarse, chunky paste — do not make it too smooth.

Season with salt and drizzle with mustard oil. Mix well.

Garnish with fresh coriander leaves and serve as a condiment alongside steamed rice and vegetables.