Duck Berma

Name: Duck Berma
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2-3 servings
Ingredients: 500 grams Duck, cleaned and cut into pieces; 2 tablespoons mustard oil; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 2 tablespoons Fermented Fish, optional; 1 cup Potato, peeled and diced; 1 cup Onion, finely chopped; 2 cloves Garlic, minced; 1 inch Ginger, minced; 2 cups water; salt, to taste; 2 pieces Green Chili, slit; 1 handful Cilantro, chopped

Duck cooked with fermented fish — duck pieces (preferably native country duck with gamey, flavourful fat) cooked slowly in their own fat with shallots, ginger, garlic, green chilli, dried red chilli, turmeric, and berma until the duck is completely tender and the berma seasons the fat-enriched gravy. The duck's pronounced gaminess is a feature rather than a flaw in Tripuri cooking; the berma's fermented depth complements and deepens the duck flavour rather than masking it. No coconut, no tomato, no southern-style curry base. The fat from the duck renders out during the long cooking and becomes the sauce medium, thickened by the dissolved berma. Made for the Ker festival and other significant Tripuri religious celebrations where duck is the prescribed meat offering. Eaten with bangui (sticky rice) at festive meals.

Cuisines

Manipuri Tripuri

Best for

Lunch Dinner

Build a full meal around Duck Berma

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

	500 grams	Duck , cleaned and cut into pieces
	2 tablespoons	Mustard oil
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	2 tablespoons	Fermented Fish , optional
	1 cup	Potato , peeled and diced
	1 cup	Onion , finely chopped
	2 cloves	Garlic , minced
	1 inch	Ginger , minced
	2 cups	Water
	—	Salt , to taste
	2 pieces	Green Chili , slit
	1 handful	Cilantro , chopped

Instructions

1 Heat mustard oil in a pan over medium heat.
2 Add the chopped onions and sauté until golden brown.
3 Add minced garlic and ginger, and sauté for another minute.
4 Add the duck pieces to the pan and fry until they are browned on all sides.
5 Mix in turmeric powder, red chili powder, and salt.
6 Add the berma and stir well to combine.
7 Add the diced potatoes and green chilies to the pan.
8 Pour in the water and bring to a boil.
9 Reduce the heat to low, cover, and let it simmer for about 30 minutes or until the duck is tender and the potatoes are cooked.
10 Garnish with fresh coriander leaves and serve hot.

Tips

For a more authentic flavor, adjust the amount of berma according to your taste preference.