Nam Prik Noom • Green Chili Dip
1 tablespoon chopped dried salted mackerel
4 tablespoons peanut or corn oil
10 large green chilies, chopped roughly
10 cloves garlic, chopped roughly
6 shallots, chopped roughly
1 tomato
2 tablespoons hot water
1 tablespoon chopped spring onion
1 tablespoon chopped cilantro (coriander) leaves
Fish sauce, to taste (optional)
Fry the dried fish in the: oil over medium heat for about 7 to 10 minutes and drain thoroughly.
Dry fry the chilies, garlic and shallots for about 8 to 10 minutes, stirring frequently, until fragrant. Pound lightly or blend briefly with the fish, then add the tomato. Pound or blend to break up the tomato, then add water, spring onion and cilantro.
Mix well. The sauce should be of a reasonably liquid consistency and a touch salty; if not, add more water or fish sauce as required.
This very hot dip is traditionally served with sticky rice as well as raw cabbage, sliced cucumbers, raw green beans and/or fried or roasted fish.
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