Dried chillies and ngari pounded together with mustard oil into a pungent, fermented chilli paste — the most intensely flavoured condiment of Manipuri cooking served at every meal.
Ingredients
8 to 10 dried red chillies (Manipuri umorok or any dried chilli)
3 pieces ngari — roasted 2 minutes in a dry pan
4 garlic cloves
1 tsp mustard oil
1/4 tsp black salt
Salt to taste only if needed
1 tbsp fresh coriander (optional)
Method
Dry-roast dried red chillies in a pan on medium heat for 2 to 3 minutes, turning, until they smell fragrant and slightly smoky. Do not let them burn black.
Roast ngari pieces in the same pan 2 minutes. Cool everything.
Pound the dried roasted chillies, roasted ngari and garlic together in a mortar and pestle to a rough paste.
The paste will be deep red-brown with a pungent, smoky, fermented aroma.
Add mustard oil. Mix well.
Add black salt. Taste before adding regular salt — ngari is very salty.
Add fresh coriander if using. Mix.
This condiment is intensely flavoured — a small amount goes a long way.
Store in a sealed jar for up to 2 weeks at room temperature or 1 month refrigerated.