Nam Phrik Narok
2 to 3 pound of catfish pieces
1 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 sauce
3 tablespoons of sugar (preferably palm sugar).
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.
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