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Morok metpa
Manipuri roasted chilli and onion mash with herbs
Morok metpa is the chilli relish on every Manipuri table, from Imphal homes to roadside eateries: fresh chillies roasted over the fire until blistered, then crushed with salt, raw onion and herbs. Many versions add ngari (fermented fish); the vegetarian one here gets its depth from charring the chillies and a little roasted garlic. A teaspoon of it lifts plain rice, kangshoi or boiled vegetables. Chef's tip: roast the chillies directly over a flame until the skins are black in patches; charred skin is where the flavour is.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/3 doneStep 1: Roast 12 fresh green or red chillies and 3 garlic cloves over a gas flame or in a dry, very hot pan for 3–4 minutes, turning, until blistered and blackened in patches and the garlic is soft.
4 minStep 2: Peel the garlic. Pound it with the chillies (stems off) and ½ tsp salt in a mortar to a coarse, wet mash. Common mistake: blending to a smooth paste; it should have bits of skin and seed.
Step 3: Mix in 1 small red onion, 2 tbsp fresh coriander and 2 tbsp garlic chives or spring onion, and a few drops of 1 tsp mustard oil if you like. Serve with rice, or as a dip with boiled vegetables.
Nutrition per serving
- Calories
- 20 kcal
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does morok metpa take?
- About 10 minutes in total: 5 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
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