This is really easy guys: I have a stock of sidol from India, which I use, but if you are not as forward looking as me, just use anchovies!! Its available in any Asian store in amazing varieties, and just pick and choose through trial and error to zero down to one that suits your palate.
There are 2 ways to make this : The “plains/bengali/tripuri/assamese” style or the “khasi/tribal” style. Today I am going with the later. Make sure that your kitchen exhaust is on, your neighbors are out and that you are not expecting any guests that day!!
Grate a onion (grate, don’t chop ,don’t blend)
Char the dry fish on top of a flame properly (use a tong). Use you judgment on the number of anchovies you want to use, based on the size of each and your palate for pungency.
Mash it up with the onion, 1 green thai chilly (optional) , season with a little salt, some really hot ground red chilly (I use naga jalokia), and you are good to go!
Enjoy with some hot rice and mashed potato. I know places in Bangladesh where people prefer to mix some of the tungtap with mashed potato!