This is a traditional Isan (North East Thailand) dip for barbecued meals, steamed fish and vegetable dishes. The traditional method of cooking the anchovies is as shown below: if you prefer you can wrap them in aluminum foil and roast them in a medium oven for 15 minutes. You can also remove the heads and backbones first. You can also use tinned anchovies (drain and use - they are already cooked).
5 bai makrut (kaffir lime leaves), shredded
1/2 pound. anchovies
1/4 cup lemon grass
1/4 cup shallots, chopped
1/4 cup kha (galangal) chopped
3 tablespoon prik ki nu (green birdseye chilis), sliced
1/4 cup tamarind juice (or rice vinegar)
3 tablespoon garlic, sliced
Wrap the anchovies in banana leaves, and place on
the embers of a charcoal brazier until the leaf blackens. Remove from the fire and unwrap. Discard the heads and backbones of the fish. Combine all the ingredients in a mortar and pestle or food processor. Will keep for about 3 weeks if refrigerated.