Meghalaya Jaintia Ngap Fermented Fish Paste Jaintia Hills

Method

1. 1

   Roast the ngap pieces in a dry pan or over a flame for 2 minutes until they sizzle and the aroma intensifies. Pound roughly.

2. 2

   Dry-roast green chillies briefly in a pan or over a flame until slightly blistered. Dry-roast garlic until golden.

3. 3

   Dry-roast mustard seeds until they pop.

4. 4

   Pound the roasted ngap, green chillies, garlic and mustard seeds together in a mortar to a coarse rough paste.

5. 5

   Add mustard oil and turmeric. Mix well.

6. 6

   Taste before adding salt — ngap is very salty.

7. 7

   Store in a sealed jar for 5 to 7 days at room temperature or 2 weeks refrigerated.

8. 8

   Eat as a condiment alongside rice and any Jaintia preparation.