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Morok metpa
Roasted chilli and onion mash
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
- 3 garlic clovesunpeeled
- 1 small red onionfinely chopped
- ½ tsp salt
- 2 tbsp fresh corianderchopped
- 2 tbsp garlic chives or spring onionchopped
- 1 tsp mustard oil (optional)
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What you'll need
Spices & pantry
Fresh ingredients (4)
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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 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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