Berma Bwtwi

Name: Berma Bwtwi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2-3 servings
Cuisine: Tripuri
Ingredients: 100 grams Fermented Fish, optional; 2 tablespoons mustard oil; 1 medium Potato, diced; 1 medium Tomato, chopped; 1 medium Onion, sliced; 2 cloves Garlic, minced; 1 inch Ginger, minced; 2 pieces Green Chili, slit; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 cup water; salt, to taste; 1 handful Cilantro, chopped

Fermented dried fish curry — berma (sun-dried, fermented small fish) broken apart and fried in a small amount of oil with shallots, green chilli, ginger, and turmeric until the berma crisps slightly at the edges, then water added and the whole simmered into a thin, deeply savoury curry whose dominant flavour is the complex, umami-rich fermented fish. Seasonal vegetables — raw banana, pumpkin, colocasia leaves — are sometimes added. The berma bwtwi is the vehicle through which most Tripuri families consume their daily protein: berma is inexpensive, long-lasting, and available year-round, making it more accessible than fresh fish or meat. The pungency of the fermented fish is considered desirable — a house that smells of berma bwtwi cooking is a house where the proper meal is being prepared. Eaten over plain boiled rice.

Cuisines

Tripuri

Best for

Lunch Dinner

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Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

	100 grams	Fermented Fish , optional
	2 tablespoons	Mustard oil
	1 medium	Potato , diced
	1 medium	Tomato , chopped
	1 medium	Onion , sliced
	2 cloves	Garlic , minced
	1 inch	Ginger , minced
	2 pieces	Green Chili , slit
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 cup	Water
	—	Salt , to taste
	1 handful	Cilantro , chopped

Instructions

1 Heat mustard oil in a pan until it starts to smoke slightly.
2 Add sliced onions and sauté until they turn golden brown.
3 Add minced garlic, ginger, and slit green chilies, and sauté for another minute.
4 Add the diced potatoes and sauté for 2-3 minutes.
5 Mix in the chopped tomatoes and cook until they soften.
6 Add turmeric powder, red chili powder, and salt, and stir well.
7 Add the berma and sauté for a minute until it releases its aroma.
8 Pour in the water and bring the mixture to a boil.
9 Reduce the heat and let it simmer until the potatoes are cooked through and the sauce thickens.
10 Garnish with chopped coriander leaves before serving.

Tips

Adjust the amount of berma according to your preference for its strong flavor.