Nam Prik Narok (Hellfire Sauce)

oil to deep frying
2 lbs of filleted white fleshed freshwater fish
2 cups Thai chili peppers
1/2 cup garlic
1/2 cup shallots
3 tablespoons shrimp paste - gupi
1/4 cup fish sauce - nam pla
3-4 tablespoons palm sugar.

1. Flake the fish and deep fry until the flakes turn golden brown
2. Chop the chilies, shallots and garlic, then [charcoal] broil them briefly and beat the ingredients together in a mortar and pestle or food processor to form a smooth paste.
3. Place in a small saucepan or wok and cook on medium high until the mixture forms a bubbling paste.