Entree: India – Manipur – Morok Metpa (A fiery Manipuri chopped-chili and fermented-fish relish cooked into a robust savory dish to eat with rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 8–10 medium green chilies (serrano or local long green chilies), about 4 oz (115 g), stems removed
- 1/2 cup (70 g) onion, roughly chopped
- 4 cloves garlic, roughly chopped
- 1-inch (2.5 cm) piece fresh ginger, peeled and sliced, about 1/2 oz (15 g)
- 2 tbsp (30 ml) vegetable oil or mustard oil
- 2 tbsp (30 g) ngari (fermented fish) or substitute salted fermented small fish, drained and flaked
- 1 medium tomato, chopped, about 5 oz (140 g)
- 1/4 cup (15 g) fresh cilantro leaves, chopped
- 2 scallions (green onions), thinly sliced, about 1 oz (30 g)
- 1/2 tsp (2.5 g) turmeric powder
- 1/2 tsp (2.5 g) sugar (optional, balances acidity)
- 1 tsp (5 g) salt, adjust to taste
- 1 tbsp (15 ml) lemon or lime juice (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If using very hot fresh chilies and you prefer milder heat, roast chilies directly over a flame or in a dry pan until blistered, then cool and peel; otherwise use them raw. Roughly chop roasted or raw chilies and set aside.
2. In a mortar and pestle or in a small food processor, coarsely crush or pulse the chopped chilies with onion, garlic, and ginger until a chunky paste forms; traditional Morok Metpa is rustic and not fully smooth.
3. Heat oil in a shallow pan over medium heat. Add the ngari (fermented fish) and fry briefly for 30–45 seconds to release aroma, stirring constantly to avoid burning.
4. Add the chili-onion-garlic-ginger paste to the pan and sauté 2–3 minutes until it softens and the oil separates slightly. Stir in chopped tomato, turmeric, and sugar if using; cook 3–4 minutes until tomato breaks down.
5. Taste and adjust salt; if the mixture is very intense, add 1–2 tablespoons (15 to 30 ml) of water to loosen. Cook another 1–2 minutes to marry flavors. Finish with lemon or lime juice if using.
6. Stir in chopped cilantro and sliced scallions just before serving. Serve hot or warm with steamed rice as a bold, spicy main.

1. If using very hot fresh chilies and you prefer milder heat, roast chilies directly over a flame or in a dry pan until blistered, then cool and peel; otherwise use them raw. Roughly chop roasted or raw chilies and set aside.
2. In a mortar and pestle or in a small food processor, coarsely crush or pulse the chopped chilies with onion, garlic, and ginger until a chunky paste forms; traditional Morok Metpa is rustic and not fully smooth.
3. Heat oil in a shallow pan over medium heat. Add the ngari (fermented fish) and fry briefly for 30–45 seconds to release aroma, stirring constantly to avoid burning.
4. Add the chili-onion-garlic-ginger paste to the pan and sauté 2–3 minutes until it softens and the oil separates slightly. Stir in chopped tomato, turmeric, and sugar if using; cook 3–4 minutes until tomato breaks down.
5. Taste and adjust salt; if the mixture is very intense, add 1–2 tablespoons of water to loosen. Cook another 1–2 minutes to marry flavors. Finish with lemon or lime juice if using.
6. Stir in chopped cilantro and sliced scallions just before serving. Serve hot or warm with steamed rice as a bold, spicy main.