Morok metpa
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A fiery chutney of roasted chillies, fermented fish, onion and herbs, served on the side of every Manipuri meal.
Region: ManipurOccasion: Everyday side dishTime: 15 minServes: 4Non-vegetarian
Ingredients
- 6–8 green or red chillies (or 1–2 Manipuri umorok chillies)
- 1 tbsp ngari (fermented fish)
- 1 small onion, finely chopped
- 2 tbsp chopped coriander and maroi or spring onion
- Salt to taste
Method
- Roast the chillies over a flame or in a dry pan until charred in spots.
- Wrap the ngari in banana leaf or foil and roast for 2 minutes.
- Pound the chillies, ngari and salt together into a coarse paste.
- Mix in the onion and herbs and serve with rice or as a dip.
History
Morok means chilli in Manipuri. The State’s hot umorok (king chilli) is widely grown in home gardens.
Significance
A small portion of metpa is served with most meals, and with snacks such as bora.