Chingri Berma

Name: Chingri Berma
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2-3 servings
Cuisine: Tripuri
Ingredients: 200 grams Shrimp, small; 2 tablespoons mustard oil; 1 cup Fermented Fish, optional; 1 medium Onion, finely chopped; 2 cloves Garlic, minced; 2 Green Chili, slit; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 cup water; salt, to taste; 1 handful Cilantro, chopped

Fresh prawns with fermented dried fish — small, fresh river or backwater prawns cleaned and cooked with berma (fermented dried fish), shallots, green chilli, ginger, turmeric, and a splash of water until the prawns are just cooked through and the berma has dissolved into a thin, pungent, savoury sauce coating the prawns. The combination of fresh prawn's sweetness with berma's fermented salinity creates an umami intensity greater than either ingredient alone; the berma amplifies and deepens the prawn flavour while the prawn's natural moisture dilutes the berma's salt. No coconut, no cream, no heavy spice paste — the flavour is direct and concentrated. The chingri berma is made quickly, in under fifteen minutes; its simplicity is its strength. Eaten over plain rice with additional mosdeng serma on the side.

Cuisines

Tripuri

Best for

Lunch Dinner

Build a full meal around Chingri Berma

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

	200 grams	Shrimp , small
	2 tablespoons	Mustard oil
	1 cup	Fermented Fish , optional
	1 medium	Onion , finely chopped
	2 cloves	Garlic , minced
	2	Green Chili , slit
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 cup	Water
	—	Salt , to taste
	1 handful	Cilantro , chopped

Instructions

1 Clean and devein the shrimp, then set aside.
2 Heat mustard oil in a pan until it starts to smoke slightly.
3 Add the chopped onions and sauté until they become translucent.
4 Add the minced garlic and green chilies, and sauté for another minute.
5 Add the berma and stir well, cooking for about 2-3 minutes.
6 Mix in the turmeric powder, red chili powder, and salt.
7 Add the shrimp to the pan and stir to coat them with the spices.
8 Pour in the water and bring the mixture to a simmer.
9 Cover the pan and let it cook on low heat for about 15-20 minutes, or until the shrimp are cooked and the flavors meld together.
10 Garnish with chopped coriander leaves before serving.

Tips

Ensure the berma is well fermented for an authentic flavor. Adjust the amount of chili to your spice preference.