Fermented fish (ngari) cooked with Naga chilli and garlic — the pungent, deeply flavoured preparation using the fermented fish that is a staple across the Northeast.
Ingredients
4 to 5 pieces ngari (fermented sun-dried fish — a pungent fermented fish preparation widely used across Northeast India; available at Northeast Indian stores; substitute with 2 tbsp fish sauce plus 1 tbsp dried shrimp for some of the complex fermented character)
4 garlic cloves — roughly crushed
2 fresh Naga chillies or 1 dried Naga chilli
1 tsp oil
1/4 cup water
Fresh coriander or local herbs
Method
Wrap ngari in foil or place in a dry pan.
Roast over a flame or in a dry pan for 2 to 3 minutes until the outer surface is slightly charred and the preparation has become more fragrant. This reduces the raw pungency.
Heat 1 tsp oil in a small pan on medium.
Add crushed garlic. Fry 1 minute.
Add the roasted ngari pieces. Break apart gently with a spoon.
Add Naga chilli. Add 1/4 cup water.
Cook on medium for 6 to 8 minutes until the water has evaporated and the ngari and garlic have melded into a thick, intensely flavoured paste.
Garnish with fresh coriander. Serve as a condiment or side alongside rice.