Morok Metpa
An authentic vegetarian recipe from Manipur, India
Cook Time
15 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
8piece Dried red chillies (Manipuri raja mircha or bird's eye chillies)
30g Fermented fish (ngari)
80g Onion
4piece Garlic cloves
8g Fresh ginger
2piece Green chillies
15ml Mustard oil
3g Salt
10g Coriander leaves
9 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Dry roast the dried red chillies in a pan over medium heat for 2–3 minutes until they darken slightly and become fragrant. Remove and allow to cool.
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Wrap the fermented fish (ngari) in foil and roast directly over a flame or in a dry pan for 2–3 minutes until heated through and aromatic. This step reduces the strong smell and enhances the flavour.
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Roast the onion (unpeeled) directly over a flame or in a dry pan for 5–6 minutes, turning occasionally, until the outer skin is charred and the inside is soft. Peel and roughly chop.
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Roast the garlic cloves (unpeeled) in a dry pan for 3–4 minutes until softened. Peel.
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In a mortar and pestle or stone grinder, pound the roasted dried chillies first until coarsely broken.
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Add the roasted ngari and pound together with the chillies.
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Add the roasted onion, garlic, fresh ginger, and green chillies. Pound everything together into a coarse, chunky paste — do not make it too smooth.
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Season with salt and drizzle with mustard oil. Mix well.
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Garnish with fresh coriander leaves and serve as a condiment alongside steamed rice and vegetables.
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Chef's Tips
Morok Metpa is a traditional Manipuri chilli chutney — "morok" means chilli and "metpa" means pounded/crushed.
Ngari (fermented fish) is the defining ingredient that gives this chutney its unique umami depth; it is available in Manipuri and Northeast Indian grocery stores.
The roasting of each ingredient separately is essential — it develops a smoky, complex flavour that raw ingredients cannot provide.
This chutney is intensely spicy and flavourful; a small amount goes a long way as a condiment with rice and dal.
About This Dish
Morok Metpa is a traditional vegetarian dish from Manipur, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Morok Metpa is a traditional Manipuri chilli chutney — "morok" means chilli and "metpa" means pounded/crushed. - Ngari (fermented fish) is the defining ingredient that gives this chutney its unique umami depth; it is available in Manipuri and Northeast Indian grocery stores. - The roasting of each ingredient separately is essential — it develops a smoky, complex flavour that raw ingredients cannot provide. - This chutney is intensely spicy and flavourful; a small amount goes a long way as a condiment with rice and dal.
Category
Vegetarian
Cook Time
15 mins
Servings
4 servings
Difficulty
Easy