Nam Phrik Narok

Nam Phrik Narok

2 to 3 pound of catfish pieces1 pound of dried prik ki nu haeng (dried greed birdseye chilis)

½ cup of garlic, chopped (including the skins)

½ cup of shallots, chopped (including the skins)

2 tablespoons of kapi (fermented shrimp paste)

¼ cup of fish sauce3 tablespoons of sugar (preferably palm sugar).

Method

The shallots and garlic are broiled/grilled until the skins blacken, and then peeled and chopped.The dried chilis are also broiled until they just begin to blacken. This is very critical — overdo it and the vapor given off is highly irritating to the nose and eyes! (If nervous, follow the suggestion above about cooking on a cookie sheet, but do it outdoors.)

Deep fry the fish until crispy, then tease off the flesh, discarding the bones. You need 2 pounds of shredded cooked fish.Combine all the ingredients in a blender or food processor.Can be kept in a well stoppered jar, or refrigerated.