Manipur Nga Hao Kheichup Smoked Dried Fish Chutney Condiment

Method

1. 1

   Roast ngari pieces in a dry pan 2 minutes each side.

2. 2

   Roast smoked dried fish pieces 1 to 2 minutes each side.

3. 3

   Dry-roast garlic cloves in a pan until golden spots appear.

4. 4

   Roast green chillies briefly until blistered.

5. 5

   Cool everything completely.

6. 6

   Pound the roasted ngari, smoked fish, garlic, ginger and green chillies together in a mortar and pestle to a rough, coarse paste.

7. 7

   Add mustard oil and black salt. Mix.

8. 8

   Taste before adding regular salt — both fish components are very salty.

9. 9

   Add fresh coriander. Pound briefly to combine.

10. 10

    Store in a sealed jar refrigerated for up to 10 days.