Berma Curfu
Fermented fish salad — berma pieces briefly toasted over an open flame or in a dry pan to intensify their flavour and remove the raw edge, then broken apart and mixed by hand with thinly sliced raw shallots, chopped green chilli, sliced green tomato or raw mango, fresh coriander or wild herbs, and lime juice. The curfu (salad/mixed preparation) is not cooked beyond the brief toasting of the berma; it is assembled cold and eaten immediately. The contrast of the intensely pungent, toasted fermented fish against the fresh, sharp raw vegetables produces a complex flavour that is simultaneously funky, sour, and fresh. The berma curfu functions as both a condiment and a side dish; a small portion is placed alongside rice and other preparations at every meal. Particularly popular as a breakfast accompaniment with plain rice porridge.
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Recipe
Ingredients
| 200 grams | berma (fermented fish) |
| 1 medium | potato |
| 1 medium | tomato |
| 1 small | onion |
| 2 cloves | garlic |
| 2 cups | water |
| 1 | green chili |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| — | salt to taste |
| 2 tablespoons | mustard oil |
| 1 handful | coriander leaves |
Instructions
- 1 Peel and cube the potato, chop the tomato, onion, and garlic.
- 2 Heat mustard oil in a pan over medium heat.
- 3 Add the chopped onion and garlic, sauté until golden brown.
- 4 Add the berma and sauté for a few minutes until fragrant.
- 5 Mix in the turmeric powder, red chili powder, and salt.
- 6 Add the potato cubes and chopped tomato, stirring well to coat.
- 7 Pour in the water and bring to a boil.
- 8 Reduce the heat and let it simmer until the potatoes are tender.
- 9 Add the green chili and cook for another 2-3 minutes.
- 10 Garnish with chopped coriander leaves before serving.
Tips
Adjust the amount of berma according to your taste preference, as it can be quite strong.