Ngari (fermented fish) cooked with fresh tomato, garlic and Naga chilli into a deeply fragrant condiment — the cooked version of the classic Naga table preparation.
Ingredients
4 to 5 pieces ngari (fermented sun-dried fish — available at Northeast Indian stores)
2 medium tomatoes — finely chopped
4 garlic cloves — crushed
2 fresh or dried Naga chillies
1 tbsp oil
2 spring onions — sliced
Salt to taste
Method
Wrap ngari pieces in foil or place in a dry pan.
Dry-roast over a flame or in a dry pan for 2 to 3 minutes.
This roasting reduces raw pungency.
Heat 1 tbsp oil in a pan. Add crushed garlic — fry 1 minute.
Add finely chopped tomatoes. Add Naga chillies.
Cook on medium for 6 to 8 minutes until tomatoes are soft.
Add the roasted ngari pieces. Break apart with a spoon.
Cook on medium for 5 to 6 more minutes until the preparation comes together into a thick, deeply fragrant chutney.
Add sliced spring onions. Cook 1 minute.
Season with salt. Serve as a condiment alongside rice and meat.