Burmese Spicy Garlic and Chili Condiment

1. Grill Garlic and Chiles

Preheat your charcoal or gas grill, or a heavy skillet, to medium-high heat. Place the unpeeled garlic cloves and chiles directly on the grill or skillet. Turn them frequently until they are scorched and blackened in spots.

2. Prepare Fish Paste Mixture

While the garlic and chiles are grilling, pour the fermented fish paste and water into a small saucepan. Bring it to a boil over medium heat, then add the turmeric. Allow the mixture to return to a boil and cook it down until the liquid reduces to about half a cup. Strain the liquid into a bowl and discard the solids.

3. Combine Ingredients

After grilling, let the garlic cool slightly, then peel off the skins. Pound the garlic in a mortar or mince it finely, and add it to the reduced liquid. Next, remove and discard the stems from the chiles. Chop the chiles finely or pound them into a paste, then stir them into the garlic mixture.

4. Add Dried Shrimp Powder

Incorporate the Dried Shrimp Powder into the mix, stirring well to combine all the flavors. Transfer your condiment to a glass jar and refrigerate it.