Dried and fermented fish pounded with green chilli and mustard into the Jaintia version of fermented fish condiment — distinct from Khasi preparations in its stronger fermentation.
Ingredients
3 tbsp ngap (dried fermented fish of the Jaintia people — available at Northeast Indian stores; substitute with berma/ngari or any fermented dried fish)
4 to 5 fresh green chillies
3 garlic cloves
1/2 tsp mustard seeds — dry-roasted
1 tbsp mustard oil
1/4 tsp turmeric
Salt to taste only if needed
Method
Roast the ngap pieces in a dry pan or over a flame for 2 minutes until they sizzle and the aroma intensifies. Pound roughly.
Dry-roast green chillies briefly in a pan or over a flame until slightly blistered. Dry-roast garlic until golden.
Dry-roast mustard seeds until they pop.
Pound the roasted ngap, green chillies, garlic and mustard seeds together in a mortar to a coarse rough paste.
Add mustard oil and turmeric. Mix well.
Taste before adding salt — ngap is very salty.
Store in a sealed jar for 5 to 7 days at room temperature or 2 weeks refrigerated.
Eat as a condiment alongside rice and any Jaintia preparation.